This healthy Mexican vegetarian casserole recipe may be the perfect guilt-free comfort food featuring a hearty, healthy 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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I have a confession to make.
I don’t love to cook, and meal prep is not my passion.
I’d much rather hang out on the beach and watch the sunset.
But I do love to eat, help others do the same, and experience the peace of mind that comes with feeding my family healthy, nourishing food. This Mexican Vegetarian Casserole recipe does all of the above.
If you find yourself in need of comfort food for your body and soul, on an epic level, you’ll appreciate this Mexican Vegetarian Casserole recipe.
(Main) Ingredients You’ll Need To Make 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.
Thankfully, this Mexican Vegetarian Casserole recipe requires no special shopping trips:).
Red bell peppers
Green bell peppers
Low-carb or wheat tortillas
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 deal breaker. If you’re not watching carbs, use whole wheat tortillas to keep it clean.
More Must-Have Healthy Dinner Recipes
If you like this casserole, then you need to check out these healthy recipes!
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.
One Pan Chicken Thighs with Mozzarella –An easy low carb one-skillet style dinner that you can make in 40 minutes with 1.9 net carbs per serving.
Slow Cooker Balsamic Chicken – An easy, low carb chicken dinner with chicken, balsamic vinegar, garlic, broth, and a couple of spices with 3.5 net carbs per serving.
Clean Eating Simplified! How To Eat Healthy & Clean Up Your Diet For Real [Clean Eating Shopping List] -The ultimate clean eating resource for beginners starts with a free printable shopping list and ends with five free meal plans to help you lose weight.Print
This healthy mexican vegetarian casserole recipe may be the perfect guilt-free comfort food featuring a hearty, healthy variety of vegetables, black beans, peppers, and loads of cheese!
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 of refried beans
2 cups Mexican blend cheese
1 cup pico de gallo or salsa
1 avocado, diced
2 cups sour cream
1 cup tomatoes, chopped
½ cup black olives
½ cup green onions, chopped
Preheat oven to 375.
Grab your favorite 9 X 13 casserole dish and prep it with non-stick cooking spray. Set aside.
Next, find a large skillet – set the stovetop to medium and heat the olive oil.
Add garlic and let it simmer for 2-3 minutes.
Gradually add onion, peppers, squash, and zucchini one cup at a time – stirring occasionally.
Cook on medium for about 8 minutes or until the veggies are tender.
Add black beans, corn, chili powder, cumin, salt, and green chiles. Cook for another 5 minutes – stirring to coat.
While waiting for the veggies, circle 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 a second layer of four tortillas, then 1 cup of cheese, followed by the rest of the veggies, the 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Mexican
Keywords: healthy dinner, clean eating comfort food, vegetarian meals
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Today’s Quote: “Yesterday I was clever, so I wanted to change the world. Today I am wise, so I am changing myself.”
– Jelaluddin Rumi