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Healthy Vegetarian Mexican Casserole with Rice & Beans

This vegetarian Mexican casserole combines brown rice, beans, and vegetables.Cumin, lime, tomatoes, jalapeños, and cilantro add bold, fresh flavor.Top with cheese and bake for 12–15 minutes until bubbling.

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Prep Time 15 minutes
Course Main Course, Casserole
Cuisine Mexican-Inspired

Ingredients
  

  • 1 tablespoon olive oil
  • 1 1/2 cups chopped red onion
  • 1 1/2 cups chopped red bell pepper
  • 1 1/2 cups chopped green bell pepper
  • 2 jalapeños 1 diced and 1 sliced, divided
  • 2 cups frozen corn kernels
  • 1 can 14 ounces black beans, drained and rinsed
  • 1 can 14 ounces fire-roasted diced tomatoes
  • 2 tablespoons fresh lime juice
  • 4 cups cooked brown rice
  • 1 3/4 cups shredded cheddar cheese
  • 1/4 cup shredded Mexican-style cheese blend
  • 1/4 cup chopped fresh cilantro

Seasoning

  • 1 teaspoon garlic powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper or red chili powder
  • 1 teaspoon salt or to taste

Notes

White rice, quinoa, or another cooked grain can replace the brown rice, although the final texture and nutrition will differ.
Pinto beans can replace black beans, or you can combine the two.
For extra vegetables, add zucchini, spinach, mushrooms, or poblano peppers to the skillet.