Are you short for time and need something quick but absolutely tasty? This One-Pot Mexican Casserole is made in just 2 simple steps and is the best way to satisfy the tastebuds, eat healthy, prepare a quick meal and not have it take a toll on the bank account!
How to prepare this One-Pot Mexican Casserole:
2-step instructions:
- In a large pot combine all ingredients besides the cream cheese and bring to a boil. Reduce heat to a medium to a medium-low and simmer for 15 minutes stirring occasionally
- Stir in cream cheese and serve!
This vegetarian dish has loads of protein and fiber while still tasting amazing. It tastes like a glorified Mac and cheese with a Mexican twist. I highly recommend this to anyone who loves a creamy casserole while wanting to cook something healthy.
You can always add in chickpeas, chicken or additional white beans if you’re a bean lover like me 🙂
One-Pot Mexican Casserole
Course: Dinner, Lunch, Recipes, Vegetarian8
servings10
minutes20
minutes509
kcalIngredients
2 bell peppers, diced
1/2 cup onion, diced
15 oz diced tomato
15 oz black beans, drained
15 oz chickpeas, drained
8 oz corn canned or frozen
2 tsp chili powder
1 tsp cumin
1 tsp paprika
1/5 cup vegetable broth
2.5 cups Banza cavatappi noodles, uncooked
6 oz cream cheese
Directions
- In a large pot combine all ingredients (including uncooked noodles) besides the cream cheese and bring to a boil. Reduce heat to a medium to a medium-low and simmer for 15 minutes stirring occasionally.Â
- Stir in cream cheese (sliced into 1 inch slices) and serve!
Rate This Recipe
Click here for other quick vegetarian recipes!
This recipe turned out so good! It has a really nice blend of flavors, and it was so simple to make. Perfect for Sunday meal prepping – I had enough for about four lunches! Will definitely make again.
Yo, this is SO GOOD. And easy. And quick. Used 1 cup of dry elbows instead of cavatappi and chicken broth instead of vegetable. Perfect Lenten Friday meal!