This spicy Mexican vegetable casserole combines a host of nutritious vegetables with a blend of spices and cheese to make a hearty and healthy main course dish.
It is the perfect dish to serve for meatless Mondays.
Enjoy the spicy taste of Mexican Vegetable Casserole
Add a tossed salad or some avocado slices and you are done. I love recipes that make use of what I have in the pantry.
For this one, I used whatever veggies I had on hand that needed eating. Anything you have will work well.
The black beans give it some substance too and makes a great substitute for normal meat dishes. (affiliate link) The dish is hearty and simple with a bit of spice and tastes super good.
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- 6 ounces of uncooked pasta
- 2 tbsp of olive oil
- 1 cup of sliced mushrooms
- 1 cup of broccoli florets
- 1 small yellow zucchini
- 1 small green zucchini
- 1/2 large onion
- 2 cloves of garlic
- 2 medium carrots
- 1 cup of green and yellow peppers chopped
- 1 14 ounce can of diced tomatoes
- 2 tbsp of tomato paste
- 1 pkg of French's Chili-O chili seasoning mix
- 1 tbsp Mexican chili powder
- salt and pepper to taste
- 1 16 ounce can of black beans
- 2 cups of frozen corn
- 8 ounces of ricotta cheese
- 6 ounces of Mexican cheese, shredded
- Preheat the oven to 375 degrees. Cook the pasta as directed on the box, drain, and set aside.
- Add the oil to the pan and cook the onion until translucent. Add garlic and cook for a few more minutes.
- Add all of the other veggies and cook them until they are lightly cooked - about 10 minutes.
- Stir in the tomatoes, tomato paste, Chili mix and seasonings.
- Add the beans, corn, pasta and ricotta. Fold in 1/2 of the Mexican cheese. Place the mixture into a greased 9 x 13" casserole dish.
- Sprinkle the rest of the cheese over the top of the casserole. and bake in a preheated oven for 30 minutes or until heated through. Let stand 5 minutes before serving.
To make this a vegan dish, substitute the ricotta cheese with silken tofu, and use Daiya cheese.