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vegan southwestern bake
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5 from 5 votes

Southwestern Bake

Southwestern bake is a comforting vegan casserole with lentils, vegetables, and noodles in a slightly spicy sauce and cornbread topping. Take a bite of this savory, sweet vegan southwestern bake recipe and fall in love.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Entrees
Cuisine: Mexican
Diet: Diabetic, Vegan, Vegetarian
Servings: 8 servings
Calories: 419kcal


  • 8 ounces elbow macaroni cooked half the recommended package instructions
  • 1 large white onion diced
  • 2 cloves garlic minced
  • 30 ounces diced tomatoes
  • 15 ounces pinto beans or beans of choice
  • 4 ounces green chilies
  • 2 ½ cups cooked brown lentils I used Trader Joes steamed lentils
  • 2 jalapeños seeded and diced
  • 1 package vegan taco seasoning

Oil-Free Cornbread Recipe (optional)


  • Preheat oven to 375 degrees.
  • Prepare the cornbread mixture.
  • Cook macaroni noodles half the time recommended; drain and set aside.
  • In a large skillet, saute onions and garlic until the onions are translucent.
  • Add cooked lentils, diced tomatoes, pinto beans, green chilies, jalapenos, taco seasoning, and green chilies.
  • Stir together until combined, and then heat through.
  • Stir in half-cooked noodles.
  • Pour into a 9X13 in a casserole dish (I used a glass Pyrex dish) or spoon into individual ramekins dishes (single servings).
  • Now, spoon a thin layer of the cornbread mixture over the top of the 9 x 13-inch casserole dish or the individual ramekins.
  • Using a butter or cake knife, carefully spread the cornbread batter over the top without stirring it into the noodle mixture.
  • Place in the oven for 25 minutes until the cornbread is brown.
  • Remove from the oven and allow a few minutes to set up before servings.
  • Spoon noodles topped with cornbread into individual bowls or serve the individual ramekins.
  • Serve with hot sauce and extra jalapenos for the spicy lovers in your family.


  • If skipping the cornbread topping, cook the casserole covered in a 375-degree oven for 35 minutes and uncovered for 10 minutes. 
  • Depending on the size of the individual ramekins, adjust time accordingly, as smaller servings may cook faster. 
  • Only cook the noodles for half the time on the package since they cook for the second time in the oven. 
  • Deseed the jalapenos for a less spicy option, or leave a few seeds for a spicier version. 
  • Reheat the leftover casserole in the microwave or cover it and place it in a 325-degree oven for 20 minutes.
  • Freeze the noodle portion without cooking it in the oven or adding cornbread topping for up to 2 months. Then, allow thawing entirely before adding the cornbread topping and baking. 



Serving: 8g | Calories: 419kcal | Carbohydrates: 78g | Protein: 17g | Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 403mg | Potassium: 796mg | Fiber: 15g | Sugar: 13g | Vitamin A: 613IU | Vitamin C: 21mg | Calcium: 98mg | Iron: 6mg