Try This— Vegetarian Mexican Casserole

This is a delicious vegetarian recipe to add to your Cinco de Mayo celebration menu. It is truly cheesy goodness at it’s finest, y’all! Best part? Every single time I’ve made this casserole, I freeze the leftovers for an easy weeknight microwave dinner. You must try this!

Mexican Casserole


  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 2 tablespoons chopped fresh cilantro leaves
  • 4 (8-inch) whole wheat tortillas, chopped
  • 1 (16-ounce) can refried beans, warmed
  • 1 (10-ounce) can mild enchilada sauce
  • 1 1/2 cups reduced fat shredded Mexican blend cheese


  • Preheat oven to 375 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
  • Heat olive oil in a large skillet over medium high heat. Add garlic, onion and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in black beans, corn, chili powder and cumin until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside.
  • Place tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the onion mixture and enchilada sauce. Sprinkle with cheese.
  • Place into oven and bake for 15-20 minutes, or until bubbly.
  • Serve garnished with cilantro, if desired.

Image and Recipe: Damn Delicious