Enjoy the spicy taste of Mexican Vegetable Casserole
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.
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.
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.
Notes
To make this a vegan dish, substitute the ricotta cheese with silken tofu, and use Daiya cheese.
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