This Vegan Mexican Pasta Casserole is the perfect family friendly dinner recipe that is perfectly balanced and packed with flavour!
Maybe it’s a mom thing, but recently, I’ve been all about the casseroles. This week I wanted to dream up some sort of Mexican themed casserole, but instead of typical enchiladas (which you already KNOW I love), I opted for a casserole with whole grain rigatoni pasta.
How to Make Vegan Mexican Pasta Casserole
This recipe looks like it has a lot of steps, but it’s WAY easier than 99.9% of casseroles out there while still being healthy and well balanced. I also love that it’s vegan or vegetarian, so it’s a great way to introduce more plant-based foods into your kids palate.
This recipe starts with a black bean puree that is delicious on its own. If you’re in a pinch, you could use a can of refried beans.
Next, I make a super fast enchilada-like sauce, but again, if you want to speed this step up, you can buy an enchilada sauce and use that.
Finally, we layer everything with cooked whole grain rigatoni, veggies, more black beans, sauce, cheese (vegan or not), and sour cream (vegan or not).
Can I Make this Vegan Mexican Pasta Casserole Gluten Free?
Totally!! Just use your family’s favourite gluten free pasta! I love rigatoni because I love that the big tubes will catch a variety of flavours and ingredients, but any short cut shape will work.
What if my Family or Kids Don’t Like Spicy Mexican Food?
No worries. You can omit the chipotle and chili (or cut back on them), and just use cumin instead. The maple syrup in the sauce helps to balance out the heat, and when paired with the sour cream and cheese, it’s not overwhelming for those who like a little kick. Of course, use your judgement for your family!
Can this Vegan Mexican Pasta Casserole be made ahead and frozen?
Yep. Allow the casserole to cool then pack it in the freezer, covered. When you’re ready to eat, simply put it on the oven for about 1 1/2 hours from frozen.
So friends, tell me – what is your family’s favourite casserole? Have you tried this Vegan Mexican Pasta Casserole for meatless monday? Leave me a comment below with your go-tos!
If you liked this recipe, you may like:
Cabbage Cheeseburger Casserole
Vegetarian Pizza Quinoa Casserole
Everything Bagel Vegan Mac and Cheese
Healthy Vegan Moussaka
Vegan Mexican Pasta Casserole
Ingredients
- Beans:
- 1 can no salt added black beans drained and rinsed
- 1/2 chipotle in adobo chopped
- 1 tbsp maple syrup
- 1/2 tsp cumin
- 1/2 cup chili powder
- 1/4 cup vegetable stock
- Salt and pepper to taste
- Sauce:
- 2 large jars (680 ml eacPassata tomato sauce
- 1 chipotle in adobo with sauce minced
- 3 tbsp maple syrup
- 1/2 tsp chili pepper or more to taste
- 1/2 tsp cumin or more to taste
- Salt and pepper to taste
- Casserole:
- 1 lb whole wheat rigatoni pasta
- 1 can no salt added black beans drained and rinsed
- 2 cups baby spinach chopped
- 2 cobs corn kernels removed
- 1/2 cup vegan or regular sour cream
- 1 1/2 cups vegan or regular cheddar cheese grated
- Jalapenos for serving
- Avocado for serving
- Green onions for serving
- Diced tomatoes for serving
Instructions
- Preheat an oven to 350 F and lightly grease a 13x9" casserole dish. To make the black bean layer, combine the black beans, chipotle, maple, chili, cumin, and stock in a food processor and puree until smooth. Season with salt and pepper and set aside.
- In a bowl, mix together the passata, minced chipotle, chili, cumin, salt and pepper, to taste. Adjust depending on how spicy you like it.
- Cook the pasta al dente and set aside.
- Add 3/4 of the spicy tomato sauce to the pot along with the rigatoni, corn, can of black beans (non pureed), and spinach and toss to coat.
- Spread 1/2 of the remaining sauce onto the bottom of the pan. Add half of the pasta, then the pureed black beans, the sour cream, and the remaining pasta. Top with the last little bit of sauce, and finish with the shredded cheese.
- Place in the oven and bake for 20 minutes or until golden and bubbly. Top with avocado, jalapenos, green onions, and tomatoes and enjoy.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.
Bethany Rutledge says
July 30, 2019 at 12:29 pmThis looks crazy good and I would definitely love to make it. Love the addition of the maple syrup! Thanks for sharing this great recipe.
Abbey Sharp says
July 30, 2019 at 3:13 pmamazing! Thank you
Angela says
July 30, 2019 at 10:22 amI have been trying to make more plant based meals. This recipe sounds amazing and something the entire family will love!!!
Abbey Sharp says
July 30, 2019 at 3:14 pmAwesome! Enjoy 🙂
Julie @ Running in a Skirt says
July 30, 2019 at 9:40 amOh my! This is my kind of dinner!!! I’m totally going to try this soon.
Abbey Sharp says
July 30, 2019 at 3:14 pmyayy
Leslie says
July 29, 2019 at 8:59 pmI love that this recipe is family-friendly! I love a good Mexican dish! This looks delish!
Abbey Sharp says
July 30, 2019 at 3:14 pmThank you!
Kalee says
July 29, 2019 at 7:51 pmI love casseroles because they last a few days in our house! I also love them when it’s getting to be Fall because they’re just a great comfort food! I can’t wait to try this recipe out!
Abbey Sharp says
July 30, 2019 at 3:14 pmFor sure. Great for leftovers
Kelly says
July 29, 2019 at 7:49 pmThis looks like a real crowd-pleaser. Who doesn’t love Mexican food? Yum!
Abbey Sharp says
July 30, 2019 at 3:15 pmRight! Never fails
Deborah Brooks says
July 29, 2019 at 12:43 pmThis is my kind of dinner! I love Mexican food in all forms yum
Abbey Sharp says
July 29, 2019 at 3:06 pmawesome! You’ll love this