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- 2 cups cooked rice (brown or white) - 1 can (15 oz) black beans, rinsed and drained - 1 can (15 oz) corn kernels, drained - 1 medium zucchini, diced - 1 bell pepper (red or yellow), diced - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon taco seasoning - 1 cup salsa - 1 ½ cups shredded cheese (cheddar or Mexican blend) - 1 tablespoon olive oil - Fresh cilantro, chopped, for garnish - Salt and pepper to taste - Additional vegetables (e.g., spinach, mushrooms) - Alternative beans (e.g., pinto or kidney beans) - Different cheese blends The main ingredients in this casserole create a tasty and filling dish. I love using cooked rice as a base. It adds texture and makes the dish hearty. Black beans are my favorite protein source in this recipe. They are rich in fiber and very good for you. Corn adds sweetness and a lovely pop of color. Chopping up a medium zucchini and a bell pepper gives the casserole a fresh crunch. I often choose red for its bright color, but yellow works just as well. The small red onion and minced garlic bring a strong flavor. Taco seasoning makes everything taste like a fiesta! Salsa ties it all together, adding zest and moisture. Topping with cheese makes it a true comfort food. I like to use a mix of cheddar and Mexican cheese. Garnish with fresh cilantro for a burst of flavor. If you want to mix it up, try different vegetables or beans. Spinach or mushrooms can add more nutrition. You can also use pinto beans for a change. Mixing in different cheese blends can create a unique taste. {{ingredient_image_1}} 1. Heat your skillet over medium heat and add olive oil. 2. Sauté the chopped red onion and minced garlic. Cook until the onion is clear, about 3-4 minutes. 3. Now, add the diced zucchini and bell pepper to the skillet. Stir and cook for another 3-4 minutes until they are soft. 1. In a large bowl, combine the cooked rice, black beans, and corn. 2. Add the sautéed vegetables, taco seasoning, and half of the salsa. 3. Mix everything well and season with salt and pepper to taste. 1. Pour the mixture into a greased 9x13 inch baking dish. Spread it evenly. 2. Spoon the remaining salsa over the top and spread it out. 3. Generously sprinkle the shredded cheese over the casserole. 4. Cover the dish with aluminum foil and bake at 375°F for 20 minutes. 5. Remove the foil and bake for another 10-15 minutes until the cheese is melted and bubbly. 6. Let it cool for a few minutes before serving. Garnish with fresh cilantro. - Use homemade taco seasoning for freshness: This gives your dish a vibrant taste. You can mix cumin, chili powder, and paprika for a quick seasoning. - Precook or grill vegetables for added smokiness: Grilling or sautéing your veggies brings out their natural sugars and adds depth. Try this with bell peppers or zucchini for a tasty twist. - Substitute brown rice for white: Brown rice adds fiber and keeps you full longer. It also has a nutty flavor that enhances the dish. - Use low-fat cheese or dairy alternatives: This helps cut calories while still giving that cheesy goodness. You can try almond or soy cheese for a lighter option. - Ideal side dishes: Guacamole adds creaminess, and a fresh salad balances the meal. You can also serve it with some tortilla chips. - Best wines or beverages to pair: A crisp white wine like Sauvignon Blanc complements the flavors well. If you prefer non-alcoholic, try lime-infused sparkling water for a refreshing touch. Pro Tips Use Fresh Ingredients: For the best flavor, use fresh vegetables and herbs. Fresh cilantro adds a bright note to the casserole. Customize Your Beans: Feel free to swap black beans for pinto or kidney beans based on your preference. Spice it Up: If you like it spicy, add diced jalapeños or a sprinkle of red pepper flakes to the mix. Make Ahead: Prepare the casserole in advance and store it in the fridge. Just bake it when you're ready to serve! {{image_2}} You can easily make this casserole gluten-free. Simply swap the rice for quinoa or use cauliflower rice. Both options add great texture. Quinoa brings a nutty flavor, while cauliflower rice keeps it light and fresh. If you love heat, make it spicy! Add jalapeños or use a spicy salsa. You can also mix in hot sauce. This will give your casserole a nice kick. Adjust the amount based on your spice level preference. For a twist, swap black beans for lentils. Lentils add protein and a different taste. You can also include spices like cumin or coriander. These spices give the dish a deep, warm flavor. To store leftovers, put them in an airtight container. Place the container in the fridge. This keeps the casserole fresh for up to three days. If you want to keep it longer, freeze it. Use a freezer-safe container or wrap it tightly in plastic wrap. It can last for about three months in the freezer. To reheat your casserole, the oven is the best choice. Preheat your oven to 350°F (175°C). Cover the dish with foil to keep it moist. Heat for about 20 minutes or until it's hot throughout. You can also use the microwave. Place a single serving on a plate and heat for about two to three minutes. Check often to avoid overcooking. If your casserole has been in the fridge for more than three days, it's time to toss it. If you see any signs of mold or if it smells off, throw it away. Always trust your senses. When in doubt, it's safer to discard it. Yes, you can make this casserole ahead. Prepare it up to the baking step. Cover it with foil and store it in the fridge. This way, you save time on busy days. I suggest baking it within 1-2 days for best taste. If you want to prepare it even earlier, you can freeze it. Just make sure it is well-wrapped to avoid freezer burn. When you are ready to bake, thaw it overnight in the fridge before cooking. Absolutely! This casserole works great for meal prep. You can portion it into single servings. Use small containers for easy grab-and-go meals. Just make sure to cool it down before sealing the containers. It keeps well in the fridge for about 4-5 days. You can reheat each portion in the microwave or oven. This makes it easy to enjoy a healthy meal anytime. Want some heat? You can add jalapeños or diced green chilies. Mixing in spicy salsa can also give it a kick. If you like extra flavor, sprinkle in some cayenne pepper. Start with small amounts and taste as you go. You can adjust the spice level based on what you like. This way, the casserole can fit your taste perfectly. This blog post covered a tasty and simple casserole recipe. You saw the key ingredients, step-by-step instructions, and helpful tips. You can make it your own with variations and storage advice. Overall, this dish is great for meals or gatherings. It offers many options for flavor and spice. Whether you want something light or bold, you can make it fit your tastes. Enjoy cooking and sharing this fun recipe!

Mexican Fiesta Veggie Casserole

A delicious and hearty veggie casserole packed with flavors of Mexico, perfect for a family meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked rice (brown or white)
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (15 oz) corn kernels, drained
  • 1 medium zucchini, diced
  • 1 bell pepper red or yellow, diced
  • 1 small red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon taco seasoning
  • 1 cup salsa
  • 1.5 cups shredded cheese (cheddar or Mexican blend)
  • 1 tablespoon olive oil
  • Fresh cilantro, chopped, for garnish
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
  • Add the diced zucchini and bell pepper to the skillet, cooking for an additional 3-4 minutes until they soften.
  • In a large mixing bowl, combine the cooked rice, black beans, corn, sautéed vegetables, taco seasoning, and half of the salsa. Mix well and season with salt and pepper to taste.
  • Pour the mixture into a greased 9x13 inch baking dish, spreading it evenly.
  • Spoon the remaining salsa over the top of the casserole, spreading it out evenly.
  • Sprinkle the shredded cheese over the top of the casserole generously.
  • Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  • Once removed from the oven, let it cool for a few minutes. Garnish with freshly chopped cilantro before serving.

Notes

Garnish with fresh cilantro for added flavor.
Keyword casserole, Mexican, vegetarian