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This Healthy Mexican Vegetarian Casserole Recipe Is Clean Eating Comfort Food for Your Heart & Soul

  • Author: Heather Burnett
  • Total Time: 35 minutes
  • Yield: 10 1x
  • Diet: Vegetarian


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