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.
Options
- 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.
- I like adding some avocado and hot sauce to my dish. You can also add vegan sour cream.
- 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.
- I prefer white rice in this Mexican casserole, but if you want to use brown rice I'd add another ¼ cup of vegetable broth and increase the cooking time by 20-25 minutes.
- For a spicier meal, chop up some fresh jalapeno peppers and add them in.
- This should be gluten-free as written (check the labels) and can be used with gluten-free tortillas.
Making the Vegan Casserole
This recipe is made on the stovetop so no casserole dish is needed. 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. Next, add the spices and heat for an additional minute, stirring continuously. Add the chopped green peppers and onions to the pan and continue to cook for 5 minutes.
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.
Remove from heat and scoop several tablespoons of the filling into some flour tortillas, whole wheat tortillas or corn tortillas. You can also spoon into a bowl and add your toppings (avocadoes, shredded cheese, hot sauce etc.).
Storage
Store any leftover vegan burrito casserole in an airtight container in the refrigerator for up to 3 days. I like to reheat it in the morning and pack in an insulated thermos for lunch at work.
Summary
This Easy Vegan Mexican Casserole recipe is one of my favorites to make. It takes little effort and uses simple ingredients that I always have on hand. It's very versatile and you can add different vegetables if you'd like. It's a great meal to have in your regular rotation. (If you don't have a meal rotation plan, I highly recommend making one!) I hope you love it!
Looking for other vegan dinner recipes? Check out:
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
- 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
- Top with chopped avocados and non-dairy cheese, if desired.
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!