Potato Patch Recipes
Vegetarian Mexican Casserole Recipes

Most people don’t think “Mexican” when they think casserole.  And for sure vegetarians first thought does not turn to south of the border when they are conjuring new culinary delights. 

But here we present to you a vegetarian Mexican casserole dish that will satisfy the most discriminating of pallets.

Lets start the fiesta…

How To Make Mexican Vegetarian Casserole

Ingredients

• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup sour cream
• 1 cup tomato salsa
• 2 cups shredded Colby and Monterey Jack cheese (you can buy these together in one package normally labeled Co-Jack)
• 1 can (10 oz) diced tomatoes and green chiles with their juice
• 2 cups cooked rice
• 1/4 teaspoon pepper
• 1 green onion, chopped (white and green parts)
• 1/2 cup sliced black olives
• 2 cups shredded Monterey Jack Cheese (This is in addition to first)

Cooking Directions

1. Preheat oven to 350F.  Coat a shallow 2 1/2 quart casserole with cooking spray.
2. In a large bowl, stir  together the corn, beans, sour cream, salsa, combined Colby and Jack cheeses, diced tomatoes with their juice, rice, pepper, and green onion.  Spoon into the casserole evenly and sprinkle with the olives and Monterey Jack cheese.
3. Bake for 30-35 minutes, or until bubbly.

We have other Mexican Casserole Recipes under the Mexican food section of this site.

As always we would like to hear your opinion of this dish and any changes you think might help it along.

Ingredient tags: mexican casserole recipes, Mexican Food, vegetarian recipes