This Easy Vegan Mexican Casserole With Rice is an easy recipe for busy weeknights that the whole family will love. Mexican food is a vegan's best friend. It's usually easy to prepare with lots of veggies, beans, rice and delicious spices.
This Mexican casserole uses only one pot and takes minutes to prepare. It's great to eat on its own or used as a burrito filling.
If you enjoyed my Mexican 3 bean salad, then this recipe is for you!
Jump to:
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 with tortillas.
- 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.
- Onion - A regular yellow onion is best but use whatever kind you have.
- 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 or packaged
- White rice - To make this with brown rice, check out the FAQs below.
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.
- I don't add any non-dairy cheese- just my personal preference. But if you'd like to, feel free to top it with some vegan cheese. Non-vegans can add Monterey jack or cheddar cheese.
- Instead of a green pepper, use a red pepper for a little sweetness.
- You can also add some plant-based ground meat or ground beef (if you're not vegan). Add it while you're sautéing the onions.
- For a spicier meal, chop up some fresh jalapeno peppers and add them in.
- I like adding some avocado and hot sauce to my dish. You can also add vegan sour cream.
Instructions
This recipe is made on the stovetop so no casserole dish is needed.
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.
2. Next, add the spices and heat for an additional minute, stirring continuously.
3. Add the chopped green peppers and onions to the pan and continue to cook for 5 minutes.
4. Add the remainder of the ingredients and stir well.
5. 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.
6. Remove from heat and let rest for a few minutes.
7. 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.
Storage Tips
Refrigerator
Store any leftover vegan burrito casserole in an airtight container in the refrigerator for up to 4 days.
Freezer
This vegan casserole can be kept frozen for up to 3 months. Once cool, spoon into freezer safe containers. I recommend freezing in individual portions.
Reheat
This casserole is best reheated in the microwave. If frozen, thaw overnight in the fridge first.
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.
Absolutely. It's flavorful but not spicy. Kids also love adding their own toppings to meals.
Vegan Dinner Recipes
Did you know that rating and commenting on recipes is one of the best ways to support your favorite food bloggers? If you try the recipe, please click the star rating on the recipe card and add a comment below. Thanks!
Recipe
Easy Vegan Mexican Casserole With Rice
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 this to be mild.
- ½ teaspoon smoked paprika
- 1 green bell pepper, chopped
- 4 oz. mushrooms, chopped
- 1 cup corn kernels, fresh, frozen or canned
- 1 4 oz. 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.
- Give a quick stir and serve.
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.
Equipment
- Large skillet with lid
Amy says
This was so good! I ate it just in a bowl with some avocado. My kids put some in a wrap with cheese. Super easy to make. Thanks!
jencardenas says
Thanks Amy! Glad you liked it!