Mexican rice and bean casserole is such a delicious, easy, mid-week meal that the whole family will love. Perfect for a quick and easy main meal, side-dish or even served chilled as a breakfast burrito filling. This Mexican inspired casserole is ideal for enjoying on a special Mexican day such as Cinco De Mayo (5th May), Mexican Independence Day (16th September) or the Day of the Dead (1st and 2nd November).
Course Dinner, Main Course, Side Dish
Cuisine American, Mexican
Prep Time 15mins
Cook Time 40mins
Total Time 1hr5mins
Non-stick skillet/ deep frying pan. If you have a stove-top and oven-safe skillet use this to save washing up.
Casserole dish or oven-safe Dutch oven
1tbspolive oilor your regular oil. Or use 1/2-3/4 cup of vegan stock instead of oil.
Mexican rice and bean casserole:
130gred onionor regular onion (1 medium)
170gcarrot1 medium-large, grated
1green bell pepperchopped
300gmushroomsvery fine diced/chopped
130gsweetcornfrozen or tinned
1green chillisliced, optional. Or 1 small can.
1packettaco/fajita/enchilada seasoningabout a 24/28g packet. Or a few tbsp if from a tub/jar. Link to a recipe for homemade taco seasoning is included in the recipe notes.
Bring to the boil, lower heat, and simmer for 20 minutes.Check to see if the rice is cooked, if not place a lid on your pan, turn off the heat and leave the dish to sit for 10 minutes.
Transfer the cooked rice to a casserole dish, or if your pan is oven-safe just leave the casserole in the pan.
Scatter the tortilla chips over the top, sprinkle half of the chopped coriander/cilantro, and finish with the vegan cheese.
Bake for around 5-10 minutes or until the cheese has melted and tortillas have browned a little.
Toss over the rest of the coriander.Serve with the guacamole and salsa if liked.
Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary. Data is analysed using computerized nutritional apps.
For less sodium content use a low-salt vegan stock.
For less fat and calories use veggie stock to cook the veggies, instead of oil.
Leftovers can be kept in the fridge, covered, for up to 3 days.
Reheat leftovers by microwaving until piping hot. Or placing back in a hot oven, cover the baking pan with a lid or kitchen foil, and reheat for 20-25 minutes until piping hot.
Leftovers can be used chilled as a tortilla wrap filling.
My son loves a vegan cheese toastie/grilled cheese sandwich with leftovers. Add grated vegan cheese and leftovers to two slices of bread and toast until melted and golden.
Another idea is to thin leftovers, minus any tortilla chips, with some vegan stock, and create a Mexican rice and bean soup, bring to the boil and simmer for 2-3 minutes until piping hot. This is a great way to stretch one or two leftover portions into a family soup for lunch the next day. Serve the soup with any leftover salsa and guacamole and perhaps a few crackers on the side.