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.
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.
Start by cooking the rice according to the package’s instructions.
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.
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 the casserole with cilantro, green onions and avocado if desired. Enjoy!
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.
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!
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Delicious!
Thank you!!
Served it over shreded lettuce with proposed toppings. Nice... although it does gain in flavor when reheated.
Hi! I'm happy you liked it. Thank you for the feedback!
Delicious! I used white rice because that's what I had on hand. Will definitely be making this again!
Thank you Larisa, I'm so happy you liked it! Thank you for taking the time to leave your feedback. :)
This is such a tasty recipe, thanks for sharing it Caroline! I subbed mild salsa for the tomato pasta (Solecito brand) and navy beans instead of black beans, and it was still delicious. I have it on the rotation for next week now as well :P
Thank you so much Jessica! I'm happy you're enjoying the recipe. :)
This is a great recipe. It has become one of my ‘go to’s when I need a special
dish to serve. Thank you for creating it!
Thank you so much Ann! I'm so happy you like it. :)