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5 from 2 votes

Vegetarian Mexican Rice Casserole

The best of Healthy Vegetarian Mexican Casserole recipe with black beans, corn, bell pepper, cheese and enchilada sauce. A hearty and tasty vegetarian dinner recipe. Easy to make and i really sure you'll love it!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 250kcal
Author: Angela


  • 4 cups cooked white-rice
  • 1 cup frozen-corn kernels
  • 1 medium red-onion, diced
  • 8 cloves of garlic, minced
  • 8 oz enchilada-sauce
  • ¼ tsp cayenne
  • 2 tbsp cream-cheese
  • 1 can black-beans, drained
  • 1 tsp chili-powder
  • 3 tsp cumin
  • 14 oz diced fire-roasted tomatoes
  • 1 red-bell pepper, diced
  • salt to taste
  • ½ cup mexican-cheese or more for topping
  • tortilla-chips for serving
  • sour-cream for serving


  • Cook rice according (I used a rice-cooker). You'll need 4-cups of cooked rice to Increase the recipe.
  • While rice is cooking, heat a large-heavy-skillet over medium high-heat (I used Ducth-oven).
  • Add 1 tbsp of olive-oil, garlic, saute the red-onion, and bell-pepper cook about 8-12minutes, or till onion becomes translucent.
  • Then add the corn and fire-roasted tomatoes, stir for 3minutes.
  • Add drained 4 cups of cooked rice, lime-juice, black-beans, enchilada-sauce, chili-powder, cream cheese, cumin, cayenne and ½ cup of mexican-cheese and add salt to taste.
  • Serve topped with added mexican-cheese, tortilla chips and sour-cream.