Vegetarian Mexican Casserole

My 15-year-old daughter recently decided to become vegetarian. We're big 'meatatarians' around here (especially her two older brothers), but I'm always eager to support my kids, try new dishes and I'd like to decrease the amount of meat I eat.

The issue is, my daughter is a pretty picky eater and while she doesn't want to eat meat, she's not all that enamoured with veggies either. She's more of a Carbatarian who also has a deep and abiding love for ice cream. But the Girl-Child LOOOVES the taste of tacos! With this casserole, I can get the flavour of tacos and easily omit anything that used to have a mother. It allows me to dice up the peppers and onions (her nemeses) into wee bits and even include black beans (of which she's also not a fan) into the mix - all of which become 'not a big deal' because they're mixed in with cheese, rice and her beloved sour cream (a girl after my own heart!)

With a little tweaking, we made this recipe our own. We opted to make it a bit spicier and I would have added slices of black olives and diced jalapeno peppers, but Girl-Child vetoed that idea. This mom knows when to pick her battles. Baby steps.

With this dish, which was inspired by a recipe on buildyourbite.com, we can get Taco Tuesday back on the calendar and even eat this dish with Scoops nacho chips! I want to support my daughter's desire to not eat meat and I think this casserole fits the bill for nutrients, a happy teenager, full bellies and an easy meal t'boot. That's a win in my book!

Personal Note: Big thanks go out to my friend Natasha who has risen to the challenge of answering my vegetarian newbie questions as I try to learn more, eat better and raise a happy and healthy young woman.

Servings: 6-8

1 tbsp. oil (I use grapeseed)
1 small red onion, diced
3 tbsp. minced garlic
1/2 yellow pepper, diced
1/2 orange pepper, diced
1 cup frozen corn kernels
1 (19oz) can of diced tomatoes
1 cup enchilada sauce
juice of 1 lime
4 cups of cooked rice
1 (19oz) can of black beans, drained and rinsed
1/2 cup black olives, sliced (optional)
2 tsp chili powder
3 tsp cumin
cayenne powder (to taste - a couple dashes to 1/4 tsp)
1 tsp salt
2 cups Mexican shredded cheese (divided)

Garnishes
Sour cream
Jalapeno pepper rings, diced
Shredded lettuce
Fresh cilantro, chopped
Diced, fresh tomato
Tortilla chips for scooping

Cook rice according to package instructions. Heat oven to 350F.

Meanwhile, in a large, deep skillet over medium heat, heat oil.



Add onion, garlic and bell peppers and cook until onion is slightly softened - about 4 minutes.

Add the corn kernels, diced tomatoes and allow mixture to heat through for a few minutes. Add enchilada sauce, lime juice, cooked rice, black beans, black olives (if using), spices and 1 cup of the Mexican cheese. Mix well.



Pour the mixture into a large casserole dish, top with extra shredded cheese and bake for 20 minutes to heat through (I found my rice got cold as I was preparing the rest of the dish).

Serve immediately with remaining shredded cheese, dollops of sour cream, jalapeno peppers and, if desired, provide scoop tortilla chips for your guests to eat with.



Tip: You could spoon this mixture into warmed, large tortillas and make some awesome burritos too!

Inspired by: https://buildyourbite.com/vegetarian-mexican-rice-casserole/