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.
A nutritious, comforting and delicious vegetarian casserole. The best way to use up all of your fresh late summer vegetables, including corn, tomatoes, zucchini, peppers and eggplants.
This simple casserole is inspired by the variety of vegetables that are in season during summer, as well as a dish at my favorite restaurant back home in Moncton – Calactus Café. They serve a delicious Mexican casserole named Oaxaca Deep Dish and this is my version of it. Yes, it’s different in many ways, but I love to have a similar rice casserole dish that I can make at home.
This recipe is easy and uses up a lot of in-season produce. It’s a great recipe for meal prep or for potlucks.
Vegetarian Tex-Mex Casserole Ingredients:
Brown Rice: This makes the casserole hearty and comforting. You can use other types of rice if preferred.
Olive Oil: Used to sauté the vegetables.
Vegetables: This recipe uses a variety of summer vegetables, including onions, garlic, zucchini, eggplant, poblano pepper, jalapeño pepper, corn and tomatoes.
Tomato Paste: This adds flavor and when combined with the juices of the vegetables, it creates a thick sauce to bring the flavors together.
Spices and Salt: You’ll need a fine grain salt, chili powder, smoked paprika and cumin.
How to Make a Vegetarian Tex-Mex Casserole:
- Cook the rice
Start by cooking the rice according to the package’s instructions.
- Cook the vegetables
While the rice is cooking, sauté your vegetables in a skillet with oil, starting with the garlic and onions, followed by the spices, zucchini, eggplant, poblano and jalapeño pepper. Cook it all together for 15 minutes, then add the corn, black beans, tomatoes and tomato paste. Cook for another 5 minutes.
- Bake the casserole
Finally, transfer the rice mixture to a casserole dish and top with cheese. Cook for 15 minutes at 350°F, covered. Remove the foil and cook for another 5 minutes.
- Serve with toppings
Serve the casserole with cilantro, green onions and avocado if desired. Enjoy!
Late Summer Vegetarian Tex-Mex Casserole FAQ:
Yes! Simply 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.
Yes! You can easily make this casserole vegan by using your favorite dairy-free cheese. Make sure to use a vegan cheese that melts. I recommend choosing a vegan cheese similar to cheddar.
If you don’t enjoy brown rice or you don’t have it on hand, you can use another type of rice, such as white rice, basmati rice, etc. Use what you have on hand and follow the package’s instructions.
Not all vegetables will work and using different vegetables could change the cook time. However, feel free to try it out using what you have on hand. If you’re missing one of the vegetables, you can also use more of another instead.
More Vegetarian Dinner Recipes:
- Vegan Lasagna with Tofu Ricotta
- Cozy Vegan Shepherd’s Pie
- Vegan Lentil Pot Pie With Biscuits
- Vegan Mushroom Black Bean Burgers
- Vegan Avocado Pesto Pasta
- Summer Quinoa Salad with Dijon Vinaigrette
Late Summer Vegetarian Tex-Mex Casserole
- 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)
- Avocado, diced
- Green onion, sliced
- Cilantro, chopped
- 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 9×13 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.
If you make this Tex-Mex casserole, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!