Spicy Fiesta Casserole
A zesty, flavorful vegan Mexican casserole that's easy to make, gluten-free, and soy-free. Packed with veggies, beans, and spices, this dish guarantees a fiesta of flavors in each bite. Perfect for feeding a crowd or enjoying as leftovers.
ingredients
- 2 cups rice, cooked
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 jalapeno pepper, seeded and minced
- 1 zucchini, diced
- 1 cup corn kernels (frozen or fresh)
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes, undrained
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dairy-free cheese, shredded
- Fresh cilantro, chopped (for garnish)
steps
- 1.
Preheat the oven to 375°F (190°C) and grease a large casserole dish.
- 2.
In a large skillet, heat olive oil over medium heat. Sauté onion, garlic, peppers, and zucchini until softened.
- 3.
Add corn, black beans, diced tomatoes, and spices to the skillet. Stir well to combine.
- 4.
Cook for 5 minutes, allowing the flavors to meld together.
- 5.
In the greased casserole dish, spread half of the cooked rice evenly.
- 6.
Pour the vegetable mixture on top of the rice, spreading it out evenly.
- 7.
Sprinkle dairy-free cheese over the vegetable layer.
- 8.
Top with the remaining cooked rice, spreading evenly.
- 9.
Cover with foil and bake for 25 minutes.
- 10.
Remove foil, then bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- 11.
Garnish with fresh cilantro and serve hot.
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