15 Easy Mexican-Inspired Fall Recipes (Soups & Casseroles)

15 Easy Mexican-Inspired Fall Recipes (Soups & Casseroles)

When most people think of fall, they think of pumpkin spice, apple cider, and maybe a heavy, comforting stew. And don’t get me wrong, I love all of that. But if you’re only eating those things, you’re missing out. Fall is also the perfect time to embrace the warmth and spice of Mexican-inspired cuisine. Think about it: the rich, earthy flavors of cumin and chili powder, the smoky heat of chipotle, the vibrant freshness of cilantro. These aren't just summer flavors; they're the perfect remedy for a chilly evening.

I’ve spent years perfecting a list of go-to recipes that combine the best of both worlds—the cozy, comforting nature of fall cooking with the dynamic, bold flavors of Mexico. These aren't complicated recipes. They’re designed to be easy, hearty, and perfect for a weeknight dinner or a weekend potluck. And IMO, they get even better as leftovers. So, forget the boring and predictable, and get ready to spice up your autumn. Here are 15 easy Mexican-inspired fall recipes that are guaranteed to become your new favorites.

The Hearty Bowls: Soups & Chilis

Nothing says "fall" quite like a big bowl of soup. These are full of flavor, incredibly filling, and will warm you from the inside out.

1. Smoky Black Bean & Corn Chili

This chili is a powerhouse of flavor and texture. It's got the hearty black beans, the sweetness of corn, and a deep, smoky undertone from chipotle powder. It’s perfect for a crowd and easy to make in a big batch.

  • Ingredients:

    • 1 tbsp olive oil

    • 1 onion, chopped

    • 2 cloves garlic, minced

    • 1 red bell pepper, chopped

    • 2 (15 oz) cans black beans, rinsed and drained

    • 1 (15 oz) can diced tomatoes

    • 1 (15 oz) can corn

    • 1 chipotle in adobo, finely chopped (or 1 tsp chipotle powder)

    • 1 tbsp chili powder

    • 1 tsp cumin

    • 4 cups vegetable broth

    • Salt to taste

  • Instructions:

    1. Heat oil and sauté onion, garlic, and bell pepper until soft.

    2. Stir in chipotle, chili powder, and cumin. Cook for 1 minute.

    3. Add beans, tomatoes, corn, and broth. Bring to a boil, then reduce heat and simmer for 20-30 minutes.

    4. Season with salt and serve with your favorite toppings.

2. Creamy Chicken & White Bean Chili

This isn't your average red chili. It's rich, creamy, and made with a base of white beans and shredded chicken. It’s the kind of comfort food that feels special.

  • Ingredients:

    • 1 tbsp olive oil

    • 1 onion, chopped

    • 2 cloves garlic, minced

    • 2 boneless, skinless chicken breasts

    • 2 (15 oz) cans cannellini beans, rinsed and drained

    • 4 cups chicken broth

    • 1 tsp cumin

    • 1/2 tsp dried oregano

    • 1/2 cup sour cream (or plain Greek yogurt)

    • Salt and pepper

  • Instructions:

    1. Heat oil and sauté onion and garlic until soft.

    2. Add chicken breasts, beans, broth, cumin, and oregano. Bring to a simmer.

    3. Cook for 20-25 minutes, or until chicken is cooked through.

    4. Remove chicken, shred it, and return it to the pot.

    5. Stir in sour cream, season with salt and pepper, and serve.

Download Now!
🍁 Bring the magic of autumn into your kitchen. Get my ebook Falling in Flavor: 70 Fall Recipes to Warm Your Soul today → Grab your copy


3. Mexican Lentil Soup

This soup is a beautiful fusion of Mexican spices and earthy lentils. It’s hearty enough to be a meal on its own and so easy to make.

  • Ingredients:

    • 1 tbsp olive oil

    • 1 onion, chopped

    • 2 carrots, chopped

    • 2 cloves garlic, minced

    • 1 cup brown lentils, rinsed

    • 1 (15 oz) can crushed tomatoes

    • 4 cups vegetable broth

    • 1 tsp chili powder

    • 1/2 tsp cumin

    • Fresh cilantro for serving

  • Instructions:

    1. Sauté onion, carrots, and garlic in oil.

    2. Add lentils, tomatoes, broth, and spices. Bring to a simmer and cook for 30-40 minutes until lentils are tender.

    3. Garnish with fresh cilantro.

4. Chicken Tortilla Soup

A classic for a reason. This soup has a rich, tomato-based broth with tender shredded chicken, black beans, and a sprinkle of cheese. It’s all about the toppings, which make it so much fun to eat.

  • Ingredients:

    • 2 tbsp olive oil

    • 1 onion, chopped

    • 2 cloves garlic, minced

    • 2 boneless, skinless chicken breasts

    • 4 cups chicken broth

    • 1 (15 oz) can diced tomatoes

    • 1 (15 oz) can black beans, rinsed

    • 1 tsp cumin

    • 1/2 tsp chili powder

    • Toppings: tortilla strips, avocado, sour cream, cheese

  • Instructions:

    1. Sauté onion and garlic. Add chicken, broth, tomatoes, beans, and spices. Simmer for 20-25 minutes.

    2. Remove and shred chicken, then return to soup. Serve with toppings.

5. Vegetarian Pozole

Pozole is a traditional Mexican soup that is typically made with hominy and meat. This vegetarian version uses black beans and chickpeas, making it just as hearty and delicious.

  • Ingredients:

    • 1 tbsp olive oil

    • 1 onion, chopped

    • 3 cloves garlic, minced

    • 1 (15 oz) can black beans, rinsed

    • 1 (15 oz) can chickpeas, rinsed

    • 1 (15 oz) can white hominy, rinsed

    • 1 (15 oz) can diced tomatoes

    • 4 cups vegetable broth

    • 1 tbsp chili powder

    • 1 tsp cumin

    • Toppings: shredded cabbage, sliced radishes, lime wedges

  • Instructions:

    1. Sauté onion and garlic.

    2. Add beans, chickpeas, hominy, tomatoes, broth, and spices. Simmer for 30 minutes.

    3. Serve with fresh toppings.

The Comforting Bakes: Casseroles & Bakes

What’s better than a one-pan meal? These casseroles are perfect for a weeknight dinner and are guaranteed to have leftovers for lunch the next day. They’re warm, cheesy, and just what you need on a cold night.

6. Cheesy Enchilada Bake

This is the ultimate comfort food. Layers of corn tortillas, seasoned beans, and a rich enchilada sauce, all topped with a generous amount of cheese. It’s a total crowd-pleaser and a perfect way to end a long day.

  • Ingredients:

    • 1 (15 oz) can black beans, rinsed and drained

    • 1 (15 oz) can corn

    • 1 (15 oz) can enchilada sauce

    • 8-10 corn tortillas, cut into strips

    • 2 cups shredded Mexican cheese blend

    • 1/2 tsp cumin

    • Salt and pepper

  • Instructions:

    1. Preheat oven to 375°F (190°C).

    2. In a bowl, mix beans, corn, cumin, salt, and pepper.

    3. In a baking dish, layer half of the tortillas, half of the bean mixture, half of the enchilada sauce, and a third of the cheese. Repeat the layers.

    4. Top with the remaining cheese.

    5. Bake for 20-25 minutes until bubbly and golden.

7. Mexican Lasagna

Lasagna is already a comforting classic. But swap the Italian flavors for Mexican ones, and you have something truly special. Layers of tortillas, a spicy meat or bean mixture, and a creamy cheese sauce.

  • Ingredients:

    • 1 lb ground beef or 1 (15 oz) can black beans and 1 (15 oz) can kidney beans

    • 1 onion, chopped

    • 1 tbsp chili powder

    • 1 tsp cumin

    • 1 (15 oz) can diced tomatoes

    • 12 corn tortillas

    • 1 cup shredded cheese

    • 1 cup sour cream

  • Instructions:

    1. Brown ground beef with onion and spices. If using beans, cook with onion and spices. Stir in tomatoes.

    2. In a baking dish, layer tortillas, meat/bean mixture, and sour cream. Repeat layers.

    3. Top with cheese and bake at 375°F (190°C) for 20-25 minutes.

8. Butternut Squash & Black Bean Bake

This is a fantastic vegetarian option. The sweet, roasted butternut squash pairs beautifully with the savory black beans and spices.

  • Ingredients:

    • 1 butternut squash, peeled and cubed

    • 1 (15 oz) can black beans, rinsed

    • 1 tbsp olive oil

    • 1 tsp chili powder

    • 1/2 tsp cumin

    • 1 cup shredded Monterey Jack cheese

  • Instructions:

    1. Toss squash with olive oil, chili powder, and cumin. Roast at 400°F (200°C) for 20-25 minutes.

    2. Mix roasted squash and black beans in a baking dish.

    3. Top with cheese and bake for 10-15 minutes until cheese is melted and bubbly.

9. Mexican Stuffed Sweet Potatoes

This is a fun and easy weeknight dinner. The sweet potato becomes a perfect vessel for a flavorful filling of black beans, corn, and a hint of spice.

  • Ingredients:

    • 2 large sweet potatoes

    • 1 (15 oz) can black beans, rinsed and drained

    • 1 cup corn

    • 1 tbsp taco seasoning

    • 1/2 cup sour cream or plain yogurt

    • Toppings: avocado, cilantro, salsa

  • Instructions:

    1. Prick sweet potatoes with a fork and microwave for 5-7 minutes until soft. You can also bake them.

    2. Mix beans, corn, taco seasoning, and sour cream.

    3. Slice sweet potatoes open and stuff with the bean mixture. Top with desired toppings.

10. Cheesy Fiesta Chicken & Rice Bake

This is a one-pan wonder. It’s got everything you need for a satisfying meal—chicken, rice, beans, and a whole lot of cheese.

  • Ingredients:

    • 2 cups cooked rice

    • 2 cups cooked, shredded chicken

    • 1 (15 oz) can black beans, rinsed

    • 1 (15 oz) can corn

    • 1 cup salsa

    • 1 cup shredded cheese

    • 1 tsp cumin

  • Instructions:

    1. Mix rice, chicken, beans, corn, salsa, and cumin in a baking dish.

    2. Top with cheese.

    3. Bake at 375°F (190°C) for 15-20 minutes until cheese is melted and bubbly.

The Unexpected Twists: Fusion Recipes

These recipes take traditional Mexican-inspired flavors and put a cozy, fall-friendly spin on them. They're a little bit different but so incredibly delicious.

11. Pumpkin & Black Bean Chili

Yes, you can put pumpkin in chili, and it’s amazing. It adds a subtle sweetness and a creamy texture that’s truly unique.

  • Ingredients:

    • 1 tbsp olive oil

    • 1 onion, chopped

    • 2 cloves garlic, minced

    • 1 (15 oz) can black beans, rinsed

    • 1 (15 oz) can pumpkin puree

    • 1 (15 oz) can diced tomatoes

    • 4 cups vegetable broth

    • 1 tbsp chili powder

    • 1 tsp cumin

  • Instructions:

    1. Sauté onion and garlic in oil.

    2. Add beans, pumpkin, tomatoes, broth, and spices.

    3. Simmer for 20-30 minutes.

12. Creamy Tomatillo & White Bean Soup

This soup is bright, zesty, and surprisingly comforting. The tomatillos give it a tangy kick, while the white beans make it hearty and creamy.

  • Ingredients:

    • 1 lb tomatillos, husks removed and roasted

    • 1 jalapeño, seeded and roasted

    • 1 onion, roasted

    • 1 (15 oz) can cannellini beans

    • 4 cups vegetable broth

    • Fresh cilantro

  • Instructions:

    1. Blend roasted tomatillos, jalapeño, and onion until smooth.

    2. Pour into a pot with beans and broth.

    3. Bring to a simmer for 15 minutes. Garnish with cilantro.

13. Chicken Fajita Casserole

All the great flavors of fajitas in an easy-to-bake casserole. It’s a complete meal that will have your whole house smelling delicious.

  • Ingredients:

    • 1 lb chicken breast, sliced

    • 1 onion, sliced

    • 1 bell pepper, sliced

    • 1 tbsp fajita seasoning

    • 1 cup cooked rice

    • 1/2 cup salsa

    • 1 cup shredded cheese

  • Instructions:

    1. Sauté chicken, onion, and bell pepper with fajita seasoning.

    2. Mix rice, salsa, and chicken mixture in a baking dish.

    3. Top with cheese and bake at 375°F (190°C) for 15 minutes.

14. Mexican Shepherd's Pie

This is a fun twist on a classic. We’re swapping the traditional mashed potato topping for a creamy, cheesy one and the beef for a flavorful, spicy ground meat mixture.

  • Ingredients:

    • 1 lb ground beef or plant-based crumble

    • 1 onion, chopped

    • 1 (15 oz) can black beans, rinsed

    • 1 cup salsa

    • 1 cup mashed potatoes (or sweet potatoes)

    • 1 cup shredded cheese

  • Instructions:

    1. Cook ground beef or crumble with onion.

    2. Stir in beans and salsa.

    3. Spread mixture in a baking dish.

    4. Top with mashed potatoes and cheese.

    5. Bake at 375°F (190°C) for 20 minutes.

15. Chile Relleno Casserole

This is a fantastic way to enjoy the flavors of chile rellenos without all the fuss of frying. It's cheesy, a little bit spicy, and absolutely delicious.

  • Ingredients:

    • 4 roasted poblano peppers, seeded and chopped

    • 1 cup shredded Monterey Jack cheese

    • 3 eggs, beaten

    • 1 cup milk

    • 1/4 cup flour

  • Instructions:

    1. Layer half of the peppers and cheese in a baking dish.

    2. Mix eggs, milk, and flour. Pour over the layers.

    3. Top with remaining peppers and cheese.

    4. Bake at 350°F (175°C) for 40-45 minutes.

There you have it. Fifteen delicious, easy, and hearty Mexican-inspired recipes that will help you embrace the fall season in a whole new way. So, go on, get your chili powder and cumin ready. It’s time to cook.

Comments

Post a Comment

Popular posts from this blog

How to Make Homemade Yogurt Without Fancy Equipment

Image
  How to Make Homemade Yogurt Without Fancy Equipment Let me start with a confession. I used to think homemade yogurt required a countertop gadget that cost more than my weekly groceries. Yogurt makers, thermometers with lasers, secret cultures shipped from faraway lands—it all sounded very serious. Then one day I accidentally made yogurt with a pot, a spoon, and a little patience. And honestly? I felt slightly betrayed by the internet. Making homemade yogurt without fancy equipment is not only possible, it’s shockingly easy once you understand what yogurt actually needs. No machines. No stress. No mystical rituals. Just milk, heat, and time doing their thing quietly in the background. So if you’ve ever wondered whether you can make yogurt at home without turning your kitchen into a science lab, this guide is for you. Let’s talk it through like friends who enjoy food and dislike unnecessary complications. What Yogurt Really Is (No Lab Coat Required) Before we make yogurt, we need ...
Read more

14 Gluten Free Appetizers For Parties & Holidays

Image
  14 Gluten Free Appetizers For Parties & Holidays Let’s talk party food. The kind you can’t stop eating, the kind that makes you want to abandon all conversation and just hover near the snack table. The kind you get invited to a party for, IMO. But if you’ve ever had to navigate a party spread while living a gluten-free lifestyle , you know it can feel like a minefield. You stand there, surveying the platters of mini quiches and cracker-topped dips, and a familiar sense of dread washes over you. "Can I eat that?" "Is that cheese ball made with a gluten binder?" "Ugh, another fruit tray?" It’s enough to make you just stay home with a sad bowl of rice and a single tear running down your cheek. But what if I told you that we could change that narrative? What if I told you that you could not only enjoy the party food, but you could be the one to bring the absolute best, most crave-worthy, gluten-free appetizers that will have everyone—yes, even your glut...
Read more

Easy Homemade Gluten-Free Bread With Perfect Texture

Image
  Easy Homemade Gluten-Free Bread With Perfect Texture Let’s be real for a second: gluten-free bread at the store is often… disappointing. Dry. Crumbly. Sometimes suspiciously heavy. And don’t even get me started on the price—$7 for a tiny loaf that tastes like cardboard? No thanks. That’s exactly why making easy homemade gluten-free bread with the perfect texture is such a game-changer. The best part? You don’t need to be a professional baker to pull it off. With the right mix of ingredients (and a little patience), you can whip up a loaf that’s soft on the inside, golden on the outside, and tastes amazing toasted or fresh. Ready to make your kitchen smell like heaven? Let’s do this. Why Make Gluten-Free Bread at Home? Ever wondered why store-bought gluten-free bread feels like a brick? The answer’s simple: gluten is the protein that gives bread structure and chewiness. Without it, bread can collapse, dry out, or just fall apart. But when you bake at home, you get control. ...
Read more