This easy Mexican vegetable casserole is perfect for busy weeknights and one that the whole family will love. You'll need only one pot and it takes just minutes to prepare. It's great to eat on its own or used as a burrito filling.
If you like eating veggies, beans and rice, Mexican food can be your best friend. It's usually easy to prepare with delicious spices. My kids love this Mexican casserole, especially because you can add your own toppings and eat it with tortilla chips!
If you love Mexican flavors, try my Instant Pot pinto beans.
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Why You'll Love This Recipe
- Versatile: This can be made as a main dish or a side dish. It can also be used as a burrito filling.
- Mexican flavor: Spice up your weeknight dinners with this casserole.
- Full of veggies: This recipe has peppers, mushrooms, corn and beans but you can add any veggie you have around.
Ingredient Notes
This recipe is made with simple ingredients that you probably already have on hand.
- Mushrooms - Fresh is best but you could always use canned if that's what you have.
- Corn kernels - I use frozen for convenience but you can also use fresh or canned.
- Green chiles - You can find these in a little 4 oz. can in most grocery stores.
- Diced tomatoes - I love using fire roasted.
- Vegetable broth - homemade broth or packaged
- White rice - To make this with brown rice, check out the FAQs below.
Please see the recipe card below for the full list of ingredients and amounts needed.
Variations
- This can be served in a bowl on it's own with some tortilla chips. Or it can be used with a wrap as a burrito filling.
- Top with some sour cream and shredded cheese - regular or non-dairy.
- Instead of a green pepper, use a red pepper for a little sweetness.
- You can also add some plant-based ground meat or regular ground beef. Add it while you're sautéing the onions.
- For a spicier meal, add in some chopped fresh jalapeno peppers.
- I like adding some avocado and hot sauce to my dish.
How To Make Mexican Vegetable Casserole
Step 1: In a large pan, heat the olive oil over medium-high heat. Add the chopped onions and sauté for about 5 minutes, stirring to make sure they don't get too brown. Add the spices and heat for an additional minute, stirring continuously.
Step 2: Add the chopped green peppers and mushrooms to the pan and continue to cook for 5 minutes.
Step 3: Add the remainder of the ingredients and stir well. Bring it to a boil and then reduce to low heat. Cover and simmer for 20 minutes. Stir the pot occasionally to prevent the rice from sticking to the bottom of the pan.
Step 4: Remove from heat and let rest for a few minutes. Scoop several tablespoons of the filling into some flour tortillas, whole wheat tortillas or corn tortillas if you are making burritos.
You can also spoon into a bowl and add your toppings (avocadoes, shredded cheese, hot sauce etc.) for a stand alone meal.
Expert Tips
- I like this casserole chunky so I chop the veggies into good sized pieces. But if you are using it as a burrito filling, I would chop the peppers, onions, and mushrooms into very small pieces.
- If you are looking for more spice, add some cayenne pepper or hot sauce.
- Allow the casserole to rest for a few minutes after cooking. This helps the flavors come together.
What To Serve With Mexican Vegetable Casserole
I love serving this with some cooked vegetables on the side. My favorite veggie side dishes to serve with this are my smoky roasted cauliflower and spicy Instant Pot collard greens.
Storage and Recipe FAQs
If you want to make this with brown rice, add an additional ¼ cup of vegetable broth and increase the cooking time by 20-25 minutes.
This is gluten-free as written but make sure you check the product labels. It can also be used with gluten-free tortillas.
Yes, this recipe works great if made the day before, especially when used as a burrito filling. You may want to add a little vegetable broth when reheating.
Absolutely. It's flavorful but not spicy. Kids also love adding their own toppings!
Store any leftover Mexican veggie casserole in an airtight container in the refrigerator for up to 4 days.
More Dinner Recipes
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Recipe
Mexican Veggie Rice Casserole
Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder Or less if you want it mild
- ½ teaspoon smoked paprika
- 1 green bell pepper, chopped
- 4 oz. mushrooms, chopped
- 1 cup corn kernels fresh, frozen or canned
- 1 4oz. can chopped green chiles
- 1 15 oz. can black beans, drained and rinsed
- 1 14.5 oz. can fire roasted diced tomatoes
- 2 cups vegetable broth
- 1 cup white rice
Instructions
- Heat olive oil in a large skillet. Add the onions and sauté for 5 minutes.
- Add spices and cook for another minute, stirring continuously.
- Add the peppers and mushrooms and continue to sauté for another 5 minutes.
- Add the remainder of the ingredients and stir well. Bring to a boil.
- Lower the heat, cover, and simmer for 20 minutes, stirring occasionally.
- Serve in a bowl with chips or use for a burrito filling. Sprinkle with cheese (regular or non-dairy), if desired.
- Store leftover casserole in an airtight container in the fridge for up to 5 days.
Equipment
- Large skillet with lid
Notes
- I like this casserole chunky so I chop the veggies into good sized pieces. But if you are using it as a burrito filling, I would chop the peppers, onions, and mushrooms into very small pieces.
- If you are looking for more spice, add some cayenne pepper or hot sauce.
- Allow the casserole to rest for a few minutes after cooking. This helps the flavors come together.
Jen says
We eat this most often out of a bowl with tortilla chips even though it makes a great burrito filling. We top ours with avocado, cheese and hot sauce!