By The children called — all of them, on Sunday, the way Gutierrez children call: Luis Jr. from Fort Bliss (still serving, still steady), Isabella from the hospital (between shifts, between babies), Sofia from the bakery (between orders), Diego from wherever he is building (between bridges), Camila from the high school (between songs). Five calls. Five lives. One Sunday. One caldo de res on the stove, waiting for whoever comes for dinner.
Five calls, five lives — and still, the pot on the stove is for everyone who might show up. When Sofia swings by between orders or Diego drops in unexpectedly, I want something ready that doesn’t ask much of anyone, least of all me. This Southwest Vegetarian Bake has become exactly that: a dish I can slide into the oven before the first call comes in and pull out warm and whole when the door finally opens. It carries the same smoky, settled flavors I reach for every Sunday — just lighter, and just as steady.
Southwest Vegetarian Bake
Prep Time: 15 min | Cook Time: 40 min | Total Time: 55 min | Servings: 6
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 1/2 cups frozen corn kernels, thawed
- 1 can (14.5 oz) diced fire-roasted tomatoes, undrained
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup cooked brown rice
- 1 cup mild salsa
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Mexican blend cheese, divided
- 2 tablespoons olive oil
- Sour cream, sliced avocado, and fresh cilantro, for serving
Instructions
- Preheat oven. Heat oven to 375°F. Lightly grease a 9x13-inch baking dish with nonstick spray or a thin coat of olive oil.
- Sauté aromatics. Warm olive oil in a large skillet over medium heat. Add onion and bell peppers and cook 5–6 minutes until softened. Stir in garlic, cumin, chili powder, and smoked paprika; cook 1 minute more until fragrant.
- Combine filling. Remove skillet from heat. Stir in black beans, pinto beans, corn, diced tomatoes, cooked rice, salsa, salt, and pepper. Fold in 3/4 cup of the shredded cheese.
- Transfer and top. Spoon the mixture evenly into the prepared baking dish. Sprinkle the remaining 3/4 cup cheese over the top in an even layer.
- Bake. Cover loosely with foil and bake 25 minutes. Remove foil and bake an additional 12–15 minutes until cheese is melted and bubbly at the edges.
- Rest and serve. Let the bake rest 5 minutes before scooping. Serve topped with sour cream, sliced avocado, and fresh cilantro as desired.
Nutrition (per serving)
Calories: 340 | Protein: 16g | Fat: 11g | Carbs: 46g | Fiber: 10g | Sodium: 680mg