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Late Summer Vegetarian Tex-Mex Casserole
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5 from 3 votes

Late Summer Vegetarian Tex-Mex Casserole

Late summer vegetarian Tex-Mex casserole. A healthy vegetarian casserole that's loaded with vegetables, brown rice and black beans. This simple recipe is perfect for meal prep or for a nutritious family dinner.
Course Main Course
Cuisine vegetarian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8

Ingredients

  • 3/4 cup brown rice, uncooked
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 medium zucchini, diced
  • 1 baby eggplant, diced
  • 1 poblano pepper (or bell pepper), seeded and diced
  • 1 small jalapeno pepper, seeded and diced (optional)
  • 2 large tomatoes, diced
  • 1 cup corn, frozen or fresh
  • 1 can (540ml) black beans, drained and rinsed
  • 1 can (156ml) tomato paste
  • 1 tablespoon chili powder + 1 teaspoon
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoon smoked paprika
  • 3/4 teaspoon fine grain sea salt, or more to taste
  • 1 1/2 cups cheddar cheese (or vegan cheese)

Optional Toppings

  • Avocado, diced
  • Green onion, sliced
  • Cilantro, chopped

Instructions

  • Cook the rice according to the package's instructions.
  • Preheat oven to 350°F.
  • In a large skillet, heat the oil over medium heat. Add the onion and garlic and cook until fragrant, about 5 minutes. Stir in the paprika, cumin, chili powder and salt and cook for one more minute.
  • Add the zucchini, eggplant, poblano and jalapeno pepper. Cook for 15 minutes, stirring a few times.
  • Stir in the tomato paste and cook for 1-2 minutes. Add the corn, black beans and tomatoes. Cook for another 5 minutes. Stir in the cooked rice.
  • Transfer to a 9x13 inch casserole dish. Sprinkle with cheese. Cover with aluminum foil and cook for 15 minutes. Remove cover and cook another 5 minutes. Leave a few minutes under broil if desired until lightly golden. Serve with desired toppings.

Notes

Make ahead option: Prepare the recipe, but don't bake it. Store the unbaked casserole in the fridge until you're ready. When you're ready to bake the casserole, remove it from the fridge and let it sit on the counter while the oven preheats. Bake the casserole following the instructions. You might need to bake it a bit longer, making sure it's heated through.
For a vegan option, use your favorite vegan cheese.
You can make this recipe with white rice if preferred.