Name: Vegetarian Mexican Fajita Cornbread Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Tex-Mex
Ingredients: 1 can black beans (rinsed and drained); 1 can pinto beans; 1 can Rotel tomatoes (or any diced tomatoes with green chilies); 1 cup corn kernels (frozen or canned, drained); 1–2 tbsp avocado oil; 1 tsp chili powder; 1 tsp cumin; ½ tsp paprika; ¼ tsp cayenne pepper (optional); ½ tsp garlic powder; ½ tsp onion powder; Salt to taste; Optional: sliced mushrooms, green chilies, or jalapeños; ¾ cup yellow cornmeal; ¾ cup all-purpose flour (or gluten-free blend); 1 tbsp honey; 2 tsp baking powder; ½ tsp salt; 1 large egg; ¾ cup milk (dairy or plant-based); 2 tbsp avocado oil; ½ cup shredded cheddar or Mexican cheese blend (optional)

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Let’s face it—weeknight dinners need to be quick, comforting, and not boring. That’s exactly why this Vegetarian Mexican Fajita Cornbread Casserole is a total lifesaver.

It’s got all the bold Tex-Mex vibes: sautéed peppers, black beans, corn, Rotel tomatoes, and a kicky homemade spice blend, all tucked under a fluffy, golden cornbread layer. Bonus: it’s packed with protein and fiber, no meat in sight.

Inspired by Cinco de Mayo but perfect any time, it’s a one-pan Mexican casserole that checks every box. Oh—and if you really want to bring the fiesta? Pair it with our Mexican Street Corn Salad and thank me later.

Let’s get baking.

Why This Dish Works for Everyone

Here’s the thing about this Vegetarian Mexican Fajita Cornbread Casserole—it doesn’t matter if you’re a busy parent, broke college student, or someone who just wants dinner to not be cereal again. This casserole gets you.

It’s hearty, high-protein (thanks to beans + cheese), and totally meat-free. But don’t let that fool you—this thing is filling. Plus, it’s packed with Tex-Mex flavor and easy on the wallet. We love a budget-friendly vegetarian meal that actually tastes good, right?

It’s also a total crowd-pleaser. Serve it for Cinco de Mayo, Sunday dinner, or take it to a potluck and watch it disappear. Kids love it, vegetarians love it, even your meat-loving uncle will ask for seconds. Promise.

Meal-prepping? This one’s got your back. It reheats like a champ and freezes beautifully. You can slice it into portions for the week, or save a batch for one of those nights. You know the ones.

And for the full Tex-Mex experience? Pair a warm, cheesy scoop with a side of Mexican Street Corn Salad. The crisp, tangy corn with creamy cotija and lime is the perfect balance to all that cheesy comfort.

Basically, this casserole is the low-effort, high-reward dinner everyone needs in their rotation.

Tips for Making the Perfect Vegetarian Mexican Fajita

Alright, let’s talk game plan. This Vegetarian Mexican Fajita Cornbread Casserole isn’t complicated, but a few small tweaks can take it from “good” to “make-again-this-week” good.

1. Pick the Right Protein Combo

Beans are doing the heavy lifting here—black beans and pinto beans give you plant-based power, fiber, and flavor. But don’t sleep on the cheese and eggs. They round it out with some classic comfort-food richness. Want to skip the dairy? No problem—this still holds up beautifully without it.

Pro tip: Go for low sodium beans so you’re not hitting salt overload.

2. Use Cold-Pressed Avocado Oil

You want flavor and nutrition? Avocado oil is where it’s at. It’s got healthy fats, omega-9s, and it makes everything from peppers to onions sizzle just right. Bonus: it doesn’t break down at high temps like some oils do. So yes, your sauté game just got a glow-up.

3. Make Your Own Seasoning

Forget the store-bought taco mix full of mystery ingredients. Mix up your own with:

Chili powder
Cumin
Cayenne pepper (go easy unless you like it fiery)
Paprika
Garlic powder
Onion powder

It’s simple, customizable, and makes your kitchen smell like a taqueria.

4. Don’t Skip the Toppings

This is where you bring the fun. Try:

Fresh cilantro
Sour cream or dairy-free yogurt
Lime wedges
A scoop of guac
Mexican Street Corn Salad on the side (trust me, that combo is chef’s kiss)

Layered flavor. Balanced texture. So satisfying.

Ingredient Selection Tips

When a dish is this simple, every ingredient counts. So let’s talk about what to grab—and what to avoid—when you’re shopping for your Vegetarian Mexican Fajita Cornbread Casserole.

Avocado Oil: Your Flavorful Fat MVP

This isn’t just a “healthier” swap—it’s straight-up delicious. Look for cold-pressed, extra virgin avocado oil. It’s got a high smoke point (aka perfect for sautéing your fajita veggies) and is packed with heart-healthy fats and omega-9s. Store it in a cool, dark cabinet to keep it from going bitter.

Bonus: It helps you absorb all the good stuff from your veggies—think vitamins A, D, E, and K.

Mushrooms (Optional but Tasty)

Want to sneak in more veggies or add a meaty bite without actual meat? Sautéed mushrooms are your best friend. Go for firm, smooth caps with a rich, earthy smell. Avoid any that feel slimy or look shriveled.

Slice them thick, sauté them with your spices until golden and slightly crispy—then stir them into your bean mix. They bring umami like whoa.

Noteworthy Health Benefits

Here’s the fun part: this Vegetarian Mexican Fajita Cornbread Casserole isn’t just cozy and craveable—it’s also packed with ingredients your body actually loves.

Beans: Tiny Powerhouses

We’re using black beans and pinto beans, and they’re doing a lot more than just bulking things up. They’re:

Loaded with fiber, which helps keep you full longer and supports gut health
A solid source of plant-based protein
Packed with B vitamins and antioxidants
Naturally low on the glycemic index, which means stable energy (no crash later)

Beans basically check every box for a heart-healthy, high-protein vegetarian meal.

Corn: Naturally Gluten-Free & Nutrient-Packed

Corn gets a bad rap sometimes, but don’t sleep on it:

It’s gluten-free
Contains carotenoids like lutein and zeaxanthin—good for eye health
Rich in fiber and antioxidants, supporting heart health

And when it’s baked into golden cornbread on top of that spicy bean mix? Chef’s kiss.

Avocado Oil: The Unsung Hero

We already love it for flavor, but nutritionally? It shines:

Full of omega-9 fatty acids
Helps your body absorb fat-soluble vitamins
Great for your heart, skin, and eyes
High smoke point = safer, cleaner cooking

Pair it with a fiber-rich side like Mexican Street Corn Salad and you’ve got a nutrition-packed dinner that actually tastes like comfort food.

Ingredients

Here’s everything you’ll need to make this Vegetarian Mexican Fajita Cornbread Casserole happen. Most of it’s pantry-friendly and super easy to find!

For the Fajita Filling:

1 can black beans (rinsed and drained)
1 can pinto beans
1 can Rotel tomatoes (or any diced tomatoes with green chilies)
1 cup corn kernels (frozen or canned, drained)
1–2 tbsp avocado oil
1 tsp chili powder
1 tsp cumin
½ tsp paprika
¼ tsp cayenne pepper (optional, for heat)
½ tsp garlic powder
½ tsp onion powder
Salt to taste
Optional: sliced mushrooms, green chilies, or jalapeños for extra texture or heat

For the Cornbread Topping:

¾ cup yellow cornmeal
¾ cup all-purpose flour (or use a gluten-free flour blend)
1 tbsp honey
2 tsp baking powder
½ tsp salt
1 large egg
¾ cup milk (dairy or unsweetened plant-based)
2 tbsp avocado oil
½ cup shredded cheddar or Mexican cheese blend (optional but delicious)

Golden vegetarian Mexican cornbread casserole topped with melted cheese and enchilada sauce in a glass baking dish on a granite countertop.

Step-by-Step Instructions

This Vegetarian Mexican Fajita Cornbread Casserole comes together in a few easy moves. Don’t worry—no fancy techniques, no stress. Let’s do this.

1. Preheat & Prep

Preheat your oven to 375°F (190°C).
Grease a 9×13-inch casserole dish with avocado oil or a bit of butter.

2. Cook the Fajita Filling

In a large skillet, heat 1–2 tablespoons of avocado oil over medium heat.
Toss in your beans, corn, Rotel tomatoes, and all the seasonings (chili powder, cumin, paprika, cayenne, garlic and onion powders).
Stir well and cook for about 5–7 minutes until everything’s hot and the flavors have melded.
If using mushrooms or green chilies, add them here and sauté until tender.

3. Mix the Cornbread Batter

In a large bowl, combine:

¾ cup cornmeal
¾ cup flour (gluten-free works fine)
2 tsp baking powder
½ tsp salt

In a separate bowl, whisk together:

1 egg
¾ cup milk
1 tbsp honey
2 tbsp avocado oil

Pour the wet ingredients into the dry and stir until just combined—don’t overmix!

4. Layer It Up

Pour the bean and veggie mixture into your greased baking dish.
Spread it evenly.
Spoon the cornbread batter on top and gently spread it across to cover the filling. It’s okay if it doesn’t reach every corner—rustic is good!

5. Bake and Finish

Bake for 15–18 minutes, until the cornbread starts to set.
Pull it out and sprinkle with cheddar or Mexican cheese blend.
Return to oven for another 10 minutes, or until golden and bubbly on top.

6. Serve It Up

Let it cool for 5 minutes (if you can wait), then serve warm with:

Sour cream
Lime wedges
Fresh cilantro
A big scoop of Mexican Street Corn Salad on the side

Optional hot sauce drizzle? Always a yes.

Nutrition Facts (Per Serving)

Here’s the breakdown for one serving (based on 8 servings total):

Calories: ~400 kcal
Protein: 15g
Total Fat: 18g
- Saturated Fat: 4g
- Healthy fats from avocado oil
Carbohydrates: 38g
Fiber: 8g
Sugars: 4g
Sodium: ~450mg (less if using low sodium beans)

This is a high-protein vegetarian meal that’s loaded with fiber, antioxidants, and heart-healthy fats. The combo of beans, corn, and avocado oil makes it not just filling, but actually good for you.

Serving Suggestions & Add-Ons

This Vegetarian Mexican Fajita Cornbread Casserole is a full meal on its own—but you know we’re all about building those epic dinner plates.

Here are some tasty ways to jazz it up:

Toppings to Pile On:

Fresh cilantro for brightness
Sour cream or Greek yogurt (or a dairy-free version)
Lime wedges for a citrusy zing
Avocado slices or a dollop of guac
Sliced jalapeños for extra heat
Hot sauce if you’re the spicy type
A spoonful of tomato enchilada sauce for saucy goodness

Sidekick Dishes:

This pairs perfectly with our crisp, creamy Mexican Street Corn Salad—that combo is basically dinner goals.
A simple tomato-cucumber salad or roasted sweet potatoes also play well here.
Corn chips and salsa? Never a bad idea.

Whether you’re serving a crowd or just meal-prepping your lunches, these little add-ons will make it feel like a full-on Tex-Mex feast.

Final Thoughts + Let’s Cook Together

There you have it—your new favorite Vegetarian Mexican Fajita Cornbread Casserole. It’s bold, it’s cozy, and it totally gets the job done when you need dinner that’s both comforting and nourishing.

Whether you’re meal-prepping for the week, feeding a hungry family, or throwing together a quick potluck dish, this recipe’s got your back. Plus, it’s easy to tweak—swap veggies, adjust spice levels, or make it gluten- or dairy-free. No rules here, just good food.

Wanna take it even further? Don’t forget to serve it with a refreshing side like our Mexican Street Corn Salad. It’s the ultimate Tex-Mex match made in casserole heaven.

For more creative baking inspiration and marketing ideas, explore the Pinterest or connect with us on Facebook.

Now go turn your oven on. This casserole’s not gonna bake itself.

Vegetarian Mexican Fajita Cornbread Casserole

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