Mexican Veggie Bake Recipe


150 Recipes in a 13x9 Pan (Everyday Cookbook Collection)Layers of tasty sautéed fresh vegetables and melted cheese… perfect for a meatless Monday.

  • Yield: 6 Servings


  • ½ cup green pepper, finely chopped
  • ½ cup carrot, peeled and finely chopped
  • ½ cup celery, finely chopped
  • ½ cup onion, finely chopped
  • 2 cup cooked rice
  • 16 oz can refried beans
  • 15 oz can black beans, drained and rinsed
  • 1 cup salsa
  • 12 oz pkg. shredded Cheddar cheese, divided
How to Make It
  1. Sauté vegetables in a lightly greased skillet over medium heat until tender, about 5 minutes. Transfer vegetables to a large bowl; add remaining ingredients except cheese.
  2. Layer half of mixture in a lightly greased 13"x9" baking pan; sprinkle with half of cheese. Repeat layering, ending with cheese. Bake, uncovered, at 350 degrees until heated through, about 15 to 20 minutes.

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