Mar 16, 2017

My Spicy Vegetarian Mexican Casserole

Easy Mexican Food RecipeI love this simple vegetarian casserole. It’s a healthier  way to enjoy Mexican food because it uses fresh tomatoes, whole wheat tortillas. I use my own homemade tortillas, the whole wheat version, and they turn nice and soft in this dish. I wanted to try it with store-bought tortillas but could not bring myself to buy them after reading the ingredients. If you make the tortillas ahead of time this meal can be made in about 45 minutes.

If you like things super spicy, you can switch from jalapeño pepper to a spicier one like serrano or the super hot habanero. For me, the jalapeño version is perfect – not too spicy at all. And I always say it: don’t use pre-shredded cheese. It will never melt like fresh cheese because they add some type of stabilizer to the pre-shredded kind. It takes less than a minute to shred six ounces of cheese. I always serve this dish with a little sour cream on the side. Click here for the recipe. – Jenny Jones

7 Comments on "My Spicy Vegetarian Mexican Casserole"

  1. Jim

    I’ve been looking for quite some time for an easy Peach-Upside-Down Cake. Your yellow cake in a round pan might just be the answer to my search. I’m a fruit grower and this year so far looks to be a good year for peaches.

  2. Donna

    I just finished eating this casserole for dinner and it was sooooo tasty. I eat mainly vegetarian meals and was glad to find such a delicious dish with minimal ingredients and quick preparation. Like someone else mentioned, there was a lot of juice on the bottom of the dish from the tomatoes. I used half flour tortillas and half corn because that’s what I had on hand and loved the added flavor of the corn tortillas. I didn’t know whether or not to remove the seeds and membrane from the jalapenos because I don’t cook with them often. i used 2 large jalapenos and did remove the seeds/membrane from most of them but left a slight amount. Next time I will remove them all because I think this dish would be plenty spicy without the added hotness of even a few seeds. I recommend serving this dish along with your crusty rolls and cut up fresh fruit…a perfect meal.

    • Jenny Can Cook

      I have indicated to drain the tomatoes before adding them.

  3. Non-pareal

    Jenny you crack me up. Story of washing baseball was a hoot. I love your cooking show. You are just the best. Keep it up. I am sending recipes to family. Best u tube out there. Thanks. Patti

  4. KrisK

    Jenny just made your pan pizza tonite. My son asked if it was take out. It was sooo delicious and like your tip for pepperoni ! I knew you looked familiar, you look wonderful. I am polish and am really happy to have traditional recipes I ordered your cookbook. I will send pix next time. I wish I had seen your site years ago.

  5. Ewa

    I made it yesterday. Very, very good. Light and very tasty. One question.There was a lot of water / juice from tomatoes . Is this how it should be or should I drain tomatoes after chopping them of maybe after simmering just before transferring them to the baking dish? Anyway, thank you for a great recipe.

    • Jenny Can Cook

      I’m glad you liked it. I have updated the recipe to indicate that you should drain the tomatoes before adding them. Sorry for the mistake.

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