Vegetarian Mexican Casserole

This vegetarian Mexican casserole features pinto beans layered with whole green chiles and seasoned with green chile enchilada sauce. And this is a delicious dinner idea for those who don’t eat much meat.

Pin up a vegetarian Mexican casserole to make later.

this vegetarian mexican casserole New recipes inspired by Beef, Beans, Chili Mexican Casserole and Pinto Beans Mexican Chicken Casserole. And both are definitely delicious for Cinco de Mayo or whenever you crave a taste of Mexico.

But each year we share tons of meaty recipes for the day everyone in America eats Mexican food, so today we’re sharing the perfect dinner ideas for vegetarians who want to celebrate!

Jake and I have tried this recipe a few times, and the final version of this meatless casserole with a Mexican flavor has all the flavors that make the bean and green chili burrito a favorite of many people, no doubt. And while the casserole isn’t very photogenic, I love how the flavors combine to make a total that’s bigger than a portion.

And if you’re trying to eat meatless or are a vegetarian who enjoys Mexican food, check out the other ideas in this post for more meatless Mexican dinners!

What are the ingredients needed for this recipe?

(This is just a list of ingredients. Scroll down to see the full printable recipe. Or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe.) increase.)

Where can I get a large can of Whole Green Chili?

Some say they can’t find 27 oz.The tin of whole green chilies we use to layer these casseroles can be found in some stores near Mexican restaurants in Salt Lake. Try the market or you can get 27 oz.roasted green chili (affiliate link) From Amazon.com.

Is this vegetarian Mexican casserole gluten-free?

p style=”text-align: justify;”>This Mexican casserole is definitely gluten-free, but be sure to choose gluten free green chili enchilada sauce (affiliate link). Many of them, including the one pictured above, are gluten-free, but it’s not always stated on the label, so check the ingredients.

Are vegetarian Mexican casseroles low in carbs?

This Mexican casserole has some carbs from pinto beans, of course. Check it out to find low-carb vegetarian Mexican food ideas.

Other meatless dishes with a Mexican flavor:

How to make a vegetarian Mexican casserole:

(This is just a summary of the recipe steps. Scroll down for the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. increase.)

Drain the pinto beans in a colander and rinse with cold water.
In another colander, drain the green chillies.
Heat the oil in a large pan and sauté the onion, bell pepper, finely chopped garlic, and cumin, and season with a pinch of salt.
Add the drained pinto beans and simmer for about 3-4 minutes, then mash lightly.
Add the green chili enchilada sauce and cook until almost absorbed by the beans, then turn off the heat and stir in the sour cream.
Open each chile with your fingers and wipe dry with a paper towel to remove the seeds. Make two layers.
Spray a casserole dish with nonstick spray and layer half the green chilies.
Then layer with half of the bean mixture.
Followed by a layer of half cheese.
Layer whole green chillies, bean mixture, and cheese in separate layers.
Bake, covered or covered with foil, at 375F/190C for about 30 minutes. Then remove the lid and bake for an additional 20 to 25 minutes or until the mixture is bubbly and the top is beginning to brown. .)
while it’s warm green tabasco sauce (Affiliate Links) Add to the table as needed.

Make it a vegetarian meal:

Try the Tomato Cucumber Avocado Salad, Spicy Mexican Coleslaw, or Puerto Rican Spicy Cabbage Salad as a side dish!

mexican recipes with beans

If you’re a fan of meatless Mexican food, try Instant Pot Mexican Beans, Spicy Black Beans with Cilantro, Instant Pot Refried Beans, and Instant Pot Copycat Recipe for Rubios’ Pinto Beans.

material

Olive oil 1T
1 medium onion, finely chopped
1/2 bell pepper, finely chopped
2 teaspoons minced garlic
1 teaspoon ground cumin
salty
2 15 oz.canned pinto beans
1 27 oz. green chillies (mild green chillies, not jalapeños)
1 cup green chili enchilada sauce (see note)
1/2 cup sour cream
2 cups grated Mexican blend cheese

procedure

Preheat oven to 375F/190C.
Spray an 8X8 inch glass or dish casserole dish with nonstick spray. (I used my favorite Anchor Hocking 12-cup bake-and-storage glass casserole dish.
Place the pinto beans in a colander, sprinkle with cold water until bubbles stop forming, and drain the beans.
Drain the whole green chilies in another colander.
Heat olive oil in a large skillet over medium heat.
Add the onions and peppers and sauté until browned, 4 to 5 minutes.
Add the garlic, cumin and salt and simmer for an additional 1-2 minutes, then add the drained beans and simmer for 3-4 minutes before mashing the beans. (I used a potato masher this time, but you can use a large fork as well.)
Add a cup of green chili enchilada sauce and simmer until the sauce is mostly absorbed by the beans.
After that, turn off the heat and add sour cream and mix.
While the bean mixture is cooking, open up the chili whole with your fingers, wipe dry with a paper towel, and remove the seeds. please give me.)
Divide the chili into two piles.
In a casserole dish, layer half the whole green chillies, half the bean mixture, and half the cheese.
Then layer whole green chillies, bean mixture and cheese in separate layers.
Cover the casserole with a lid or foil and bake for about 30 minutes or until the cheese is all melted. Remove the lid and bake until the casserole is bubbling and beginning to brown on top, about an additional 20 minutes. (If you think it’s done, you can leave it under the broiler for a few minutes, but you’ll want the cheese to brown more.)
While it is warm, add seasonings such as salsa, green tabasco sauce (affiliate link), sour cream, or guacamole if desired.

Note

use gluten free green chili enchilada sauce (affiliate link) Gluten Free. If using 15 oz. The rest can be frozen.

This can be stored in the refrigerator for several days and freezes well.

Recipe inspired by Kalyn and Jake Some previous recipes using whole green chillies.

Nutrition Facts Table:

yield:

Serving size:

1

Amount Per Serving:
calorie: 354Total Fat: 14gsaturated fat: 7gUnsaturated fat: 5gcholesterol: 35mgsodium: 247mgcarbohydrates: 42gfiber: 12gsugar: 8gprotein: 19g

The Recipe Plug-In I use automatically calculates nutritional information. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculations.

Find more recipes like this:
Find more recipes like this with vegetarian recipes or casserole recipes. Use the diet type index to find recipes that are suitable for specific meal plans.I also recommend following Karin’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube To see all the good recipes I’m sharing there.

Historical notes for this recipe:
Vegetarian Mexican Casserole was first posted in 2013. The recipe was last updated in his 2023.