This healthy, easy casserole recipe is perfect for a family dinner. Whether you’re looking for clean vegetarian meals or clean eating casseroles to prepare ahead of time on meal prep day, you’ll love this dinner recipe.
This healthy Mexican vegetarian casserole recipe may be the perfect guilt-free comfort food, featuring a hearty and nutritious variety of vegetables, black beans, peppers, and loads of cheese. Whether you’re looking for low-carb, healthy meals for weight loss, or a new, easy dinner recipe for meal prep day, you won’t be disappointed with this family-friendly, vegetarian recipe.
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Ok, so I have a confession to make.
I don’t enjoy cooking, and I don’t like meal prep. Still, I appreciate the time I save by strategically selecting ‘cook once, eat twice’ ratio recipes, because the effort I put in A) helped me lose 150 pounds, and B) gives me more time to spend with my son.
Also, full disclosure: Since moving to Florida four years ago, I haven’t had much interest in doing anything other than beach bumming and eating. Oh, and writing a little about manipulation tactics.
You may not be interested in identifying covert narcissism. Still, if you’re into healthy eating, this Mexican Vegetarian Casserole Recipe checks all the boxes. This is healthy, nourishing food that you can prep ahead, freeze, or serve in forty-five minutes. (clean eating, vegetarian, gluten-free, WW, Paleo, Low carb)
What’s In This Mexican Vegetarian Casserole?
One of the things I love about this recipe is that it’s simple; no special ingredients are necessary. I don’t enjoy long labor-intensive searches at the grocery store, and I bet you don’t either.
Main Ingredients
Yellow Squash
Zucchini
Red peppers
Black beans
Refried beans
Corn
Cheese
Low-carb or wheat tortillas
How To Cook This Mexican Vegetarian Casserole Step by Step
Preheat oven to 375
Grab your favorite 9×13 casserole dish and prep it with non-stick cooking spray. Set aside.
Next, find a large skillet and set the stovetop to medium heat. Heat the olive oil.
Add garlic and let it simmer for 2-3 minutes.
Gradually add the onion, peppers, squash, and zucchini, one cup at a time, stirring occasionally.
Cook on medium heat for about 8 minutes, or until the vegetables are tender.
Add black beans, corn, chili powder, cumin, salt, and green chiles. Cook for an additional 5 minutes, stirring to coat.
While you wait for the veggies, come back to the greased casserole dish and line the bottom with tortillas.
Next, you’ll spread the refried beans in an even layer over the tortillas.
Cover the beans with one cup of the grated Mexican cheese.
Next, evenly distribute 3-4 cups of the vegetables over the cheese. Then, add a second layer of four tortillas, followed by 1 cup of cheese. Next, add the remaining vegetables, pico de gallo, and finally, the last cup of grated cheese.
Bake for 20 minutes.
Top with tomato, avocado, black olives, green onions, and sour cream.
Variations To Customize This Mexican Vegetarian Casserole Recipe
You have tons of options when it comes to customizing this casserole. Don’t have zucchini? Use extra squash, or add cauliflower. Feel free to use fresh, frozen, or canned corn. If you’re following a low-carb diet, you’ll want to skip the corn, but don’t worry – it’s not a flavor deal breaker.
If you’re not counting carbs, feel free to use whole-wheat tortillas to keep it clean!
If You Like This Mexican Vegetarian Casserole Recipe, You’ll Love
Keto Crockpot White Shredded Chicken Chili – Chicken, cream cheese, and a hint of spice combine to create a low-carb slow-cooking chili that is sure to become a favorite.
Loaded Cauliflower Casserole with Cream Cheese – Combining loads of cream cheese, cheddar, butter, and bacon with cauliflower creates an unbelievably delicious side dish that is ready to serve in just 45 minutes.
This Keto Shrimp and Grits Recipe with Low-Carb Loaded Cauliflower Rice Is a Total Game-Changer. Shrimp and grits-the ultimate Southern comfort food with all of the classic rich and cheesy, buttery flavor and texture you’d expect from the traditional recipe, less carbs thanks to a one-of-a-kind cauliflower rice that makes this the ultimate keto comfort food with 5.6 net carbs!
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This Healthy Mexican Vegetarian Casserole Recipe Is Clean Eating Comfort Food for Your Soul
- Total Time: 40 minutes
- Yield: 10 1x
- Diet: Vegetarian
Description
This healthy Mexican vegetarian casserole recipe may be the perfect guilt-free comfort food, featuring a hearty and nutritious variety of vegetables, black beans, peppers, and loads of cheese. Whether you’re looking for low-carb, healthy meals for weight loss, or a new, easy dinner recipe for meal prep day, you won’t be disappointed with this family-friendly, vegetarian recipe.
Ingredients
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chopped onion
½ cup poblano peppers, chopped
½ cup bell pepper, chopped
½ cup red pepper, chopped
1 yellow squash, halved and sliced
1 zucchini, halved and sliced
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon of salt
1 15-ounce can black beans, drained and rinsed
1 cup corn (fresh, canned, or frozen)
1 4.5-ounce can green chiles
12 6-inch tortillas (whole wheat or low carb)
1 31-ounce can refried beans
2 cups Mexican blend cheese
1 cup pico de gallo or salsa
1 avocado
2 cups sour cream
1 cup tomatoes, chopped
½ cup black olives
½ cup green onions, chopped
Instructions
Preheat oven to 375
Grab your favorite 9×13 casserole dish and prep it with non-stick cooking spray. Set aside.
Next, find a large skillet and set the stovetop to medium heat. Heat the 2 tablespoons of olive oil.
Add 3 cloves of minced garlic and let it simmer for 2-3 minutes.
Gradually add the cup of chopped onion, 1/2 cup chopped red and green peppers, sliced squash, and sliced zucchini, one cup at a time, stirring occasionally.
Cook on medium heat for about 8 to 10 minutes, or until the vegetables are tender.
Add the 15-ounce can of drained black beans, one cup of corn, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 teaspoon salt, and the 4.5-ounce can of green chiles. Cook for an additional 5 minutes, stirring to coat.
While you wait for the veggies, come back to the greased casserole dish and line the bottom with tortillas.
Next, you’ll spread the refried beans in an even layer over the tortillas
Cover the beans with one cup of the grated Mexican cheese.
Next, evenly distribute 3-4 cups of the vegetables over the cheese. Then, add a second layer of four tortillas, followed by 1 cup of cheese. Next, add the remaining vegetables, pico de gallo, and finally, the last cup of grated cheese.
Bake for 20 minutes
Top with chopped tomatoes, chopped avocado, black olives, green onions, and sour cream. Enjoy!
Notes
You have tons of options when it comes to customizing this casserole. Don’t have zucchini? Use extra squash, or add cauliflower. Feel free to use fresh, frozen, or canned corn. If you’re following a low-carb diet, you’ll want to skip the corn, but don’t worry – it’s not a flavor deal breaker.
If you’re not counting carbs, feel free to use whole-wheat tortillas to keep it clean!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: oven
- Cuisine: Mexican
Looking for more clean eating resources?
Changing your way of eating doesn’t have to mean losing your sanity! Check out my tips and resources.
Clean Eating Simplified! How To Eat Healthy & Clean Up Your Diet For Real [Clean Eating Shopping List]
Plant Based Diet Meal Plan For Beginners: 21 Days of Whole Food Recipes
12 Clean Eating Dinners Ready in 30 Minutes or Less
25 Low Carb Power Bowls
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