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Sideview tablescape of Creamy Tex-Mex Stovetop Casserole

Creamy Tex-Mex Stovetop Casserole

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 6 Servings 1x
  • Category: Dinner
  • Cuisine: Tex-Mex


The words “stovetop casserole” is like music to our ears. You just know it’s ultra-comforting food that’s perfect for keeping you warm and satisfied, and our delicious Creamy Tex-Mex Stovetop Casserole delivers!  This rich and flavorful one-pot wonder is bursting with wholesome goodness. Packed with tons of nutritious ingredients like sweet corn, protein-packed black beans and hearty rice makes it a fabulous dish the whole family will love. Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients, and gluten free.


  • ¼ cup raw cashews
  • ½ cup yellow onion, small dice
  • 2 Tablespoon minced garlic
  • 2 medium jalapeno peppers, fine dice
  • 2 cups bell peppers (assorted red, orange, yellow), small dice
  • ½ green bell pepper, small dice
  • 2 Tablespoons flour (of choice)
  • 2 ½ cups unsweetened, plain plant milk, (divided)
  • 2 cups frozen corn, thawed to room temperature, (divided)
  • 1 – [ 15 oz. can ] black beans, drained and rinsed
  • 1 – [ 14 oz. can ] fire roasted tomatoes
  • 2 cups cooked/steamed brown rice

Spice/Herb Ingredients: 

  • 1 teaspoon smoked paprika
  • 2 teaspoon chili powder
  • ¼ teaspoon chipotle powder (+/- for heat)
  • ¼ teaspoon cumin (+/- for earthiness)
  • ¼ teaspoon coriander (+/- for zestiness)
  • 2 Tablespoons dried onion flakes
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons sea salt (+/-) *
  • ¼ teaspoon black pepper

Optional Toppings:

  • Corn tortillas, cut into thin strips or torn into pieces, and baked to crispy
  • Sliced avocados
  • Diced tomatoes
  • Jalapeno slices
  • Fresh cilantro
  • Fresh lime


  1. Place the cashews in a bowl and cover with boiling water.  Set aside for 30 minutes.
  2. Place all the Spice/Herb Ingredients into a small bowl, whisk, and set aside.
  3. In the meantime, in a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add the diced onion, bell peppers, and jalapeno peppers. Sauté over medium-high heat for 5 to 7 minutes until the veggies are tender.  (If needed to prevent sticking, add a splash of vegetable broth or water).
  4. Add the minced garlic and sauté for one minute.
  5. Sprinkle the flour over the veggies and sauté for one minute.
  6. Sprinkle the Spice/Herb mix over the veggies and sauté for one minute to release their fragrance.
  7. Whisk in 1 ½ cups of the plant milk continue to whisk to remove any lumps. Heat the mixture to a boil, then immediately lower to a simmer.
  8. Drain and discard the water from the cashews, then place them into a high-speed blender with 1 cup of plant milk, blend on high for one minute, then add to the pot. Stir to combine.
  9. Place 1/4 cup of the thawed frozen corn in a mini-chop or food processor and pulse a few times to break up the corn to add an extra element of creaminess to the dish. Add to the pot.  (This step is optional, you do not have to process the corn).
  10. Add the remaining corn, black beans, fire roasted tomatoes, and cooked rice to the pot. Stir well to combine. Cook for 5 minutes to incorporate the flavors. Taste test at this time, and ramp up by adding any additional seasonings to achieve the desired flavor.
  11. Top with your favorite toppings


*Sea Salt: Please adjust the sea salt based upon your family’s preferences and/or based upon dietary needs.

*Storage:  Refrigerate and use within 5 days