Vegan Mexican Rice and Bean Casserole – Cozy, Flavor-Packed, and Easy

This casserole hits all the right notes: hearty, comforting, and full of bold flavor. It’s the kind of weeknight dinner that makes everyone happy, and it’s simple enough for busy evenings. Everything bakes together into a bubbly, savory dish with just the right amount of spice.

Plus, it’s flexible—swap in what you have, adjust heat levels, and make it your own. Serve it straight from the oven with a few fresh toppings, and dinner is done.

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Vegan Mexican Rice and Bean Casserole – Cozy, Flavor-Packed, and Easy

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Ingredients

• 1 cup long-grain white rice (jasmine or basmati both work)
• 2 cups low-sodium vegetable broth (or water)
• 1 tablespoon olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1 can (15 ounces) black beans, drained and rinsed (or pinto beans)
• 1 cup corn kernels (frozen or canned, drained)
• 1 1/2 cups tomato salsa (mild, medium, or hot)
• 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
• 1/2 cup canned green chiles (optional)
• 1/2 lime, juiced
• 1/3 cup chopped fresh cilantro, plus extra for topping
• 1 to 1 1/2 cups shredded vegan cheese (Cheddar-style or pepper jack-style)
• Optional toppings: sliced avocado, vegan sour cream, hot sauce, jalapeño, green onions

Instructions

• Cook the rice: Rinse the rice under cold water until the water runs clear. In a medium pot, combine rice and vegetable broth.Bring to a gentle boil, then reduce heat to low, cover, and cook for 12–15 minutes, until tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.
• Preheat the oven: Set your oven to 375°F (190°C).Lightly grease a 9x13-inch baking dish or similar casserole dish.
• Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, and cook 5–6 minutes until soft. Stir in garlic, cumin, chili powder, smoked paprika, oregano, and salt.Cook 1 minute until fragrant.
• Combine the mix-ins: Add black beans, corn, salsa, diced tomatoes, and green chiles to the skillet. Stir to combine and simmer 2–3 minutes to warm through. Taste and adjust salt if needed.
• Fold in rice and fresh elements: Add the cooked rice to the skillet along with lime juice and cilantro.Gently fold everything together so the rice is evenly coated and not clumped.
• Assemble the casserole: Transfer the mixture to your prepared baking dish. Sprinkle evenly with the shredded vegan cheese.
• Bake: Bake uncovered for 15–20 minutes, until the casserole is bubbling at the edges and the cheese has melted.
• Rest and garnish: Let it rest for 5–10 minutes before serving. Top with extra cilantro, avocado slices, vegan sour cream, jalapeño, and green onions as you like.
• Serve: Spoon into bowls and add hot sauce if you want more heat.Great with a green salad or warm tortillas.

What Makes This Recipe So Good

• One-pan convenience: You’ll cook the rice on the stovetop, then bake it with beans, veggies, and salsa until it’s hot and melty (vegan melty!).
• Big flavor, minimal effort: Cumin, chili powder, garlic, and salsa do the heavy lifting. You get a rich, cozy taste without a long ingredient list.
• Protein-packed and satisfying: Beans and rice make a complete protein, and the casserole is filling without feeling heavy.
• Make-ahead and freezer-friendly: Assemble earlier in the day, bake when ready, or freeze for later.

  It reheats beautifully.

• Customizable: Use black beans or pinto, mild or hot salsa, and toss in corn, peppers, or spinach. Make it your own with toppings.

Shopping List

• 1 cup long-grain white rice (jasmine or basmati both work)
• 2 cups low-sodium vegetable broth (or water)
• 1 tablespoon olive oil (or avocado oil)
• 1 medium yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional but recommended)
• 1/2 teaspoon dried oregano
• 1 teaspoon kosher salt, plus more to taste
• 1 can (15 ounces) black beans, drained and rinsed (or pinto beans)
• 1 cup corn kernels (frozen or canned, drained)
• 1 1/2 cups tomato salsa (mild, medium, or hot)
• 1 can (14.5 ounces) fire-roasted diced tomatoes, drained
• 1/2 cup canned green chiles (optional)
• 1/2 lime, juiced
• 1/3 cup chopped fresh cilantro, plus extra for topping
• 1 to 1 1/2 cups shredded vegan cheese (Cheddar-style or pepper jack-style)
• Optional toppings: sliced avocado, vegan sour cream, hot sauce, jalapeño, green onions

Step-by-Step Instructions

1. Cook the rice: Rinse the rice under cold water until the water runs clear. In a medium pot, combine rice and vegetable broth.

   Bring to a gentle boil, then reduce heat to low, cover, and cook for 12–15 minutes, until tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork.

2. Preheat the oven: Set your oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish or similar casserole dish.

3. Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, and cook 5–6 minutes until soft. Stir in garlic, cumin, chili powder, smoked paprika, oregano, and salt.

   Cook 1 minute until fragrant.

4. Combine the mix-ins: Add black beans, corn, salsa, diced tomatoes, and green chiles to the skillet. Stir to combine and simmer 2–3 minutes to warm through. Taste and adjust salt if needed.
5. Fold in rice and fresh elements: Add the cooked rice to the skillet along with lime juice and cilantro.

   Gently fold everything together so the rice is evenly coated and not clumped.

6. Assemble the casserole: Transfer the mixture to your prepared baking dish. Sprinkle evenly with the shredded vegan cheese.
7. Bake: Bake uncovered for 15–20 minutes, until the casserole is bubbling at the edges and the cheese has melted.
8. Rest and garnish: Let it rest for 5–10 minutes before serving. Top with extra cilantro, avocado slices, vegan sour cream, jalapeño, and green onions as you like.
9. Serve: Spoon into bowls and add hot sauce if you want more heat.

   Great with a green salad or warm tortillas.

Keeping It Fresh

• Refrigerate: Store leftovers in an airtight container for 4–5 days. The flavors deepen over time, making it even better on day two.
• Freeze: Cool completely, then portion into freezer-safe containers. Freeze up to 3 months.

  Thaw overnight in the fridge.

• Reheat: Microwave individual portions for 1–2 minutes, stirring halfway. For the whole dish, cover with foil and bake at 350°F (175°C) for 20–25 minutes, adding a splash of broth if it seems dry.
• Make-ahead: Assemble up to the baking step, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 extra minutes.

Benefits of This Recipe

• Balanced and nourishing: Beans and rice provide protein and complex carbs, while veggies add fiber and micronutrients.
• Budget-friendly: Pantry staples like beans, rice, and salsa keep costs low without sacrificing flavor.
• Family-friendly: Mild enough for kids with room to turn up the heat for spice lovers.
• Great for meal prep: Makes several servings that reheat well for lunches or quick dinners.
• Allergy-friendly: Naturally dairy-free and egg-free; easy to make gluten-free with certified products.

Pitfalls to Watch Out For

• Undercooked rice: Make sure the rice is tender before mixing.

  Slightly firm is okay, but crunchy rice won’t soften much in the oven.

• Too much liquid: Drain tomatoes well. If your salsa is very watery, reduce other liquids slightly or simmer the mixture a few extra minutes.
• Over-salting: Broth, salsa, and vegan cheese all contain salt. Taste as you go and adjust toward the end.
• Dry leftovers: Add a splash of broth or a spoonful of salsa when reheating to bring back moisture.
• Heat creep: Using hot salsa, green chiles, and extra chili powder can stack up.

  Start moderate, then add hot sauce at the table.

Alternatives

• Grain swap: Use brown rice (cook it fully first), quinoa, or a rice–cauliflower blend. Quinoa cooks faster and adds extra protein.
• Bean swap: Try pinto, kidney, or a mix. Chickpeas work, too, for a slightly different texture.
• Veggie add-ins: Zucchini, spinach, or kale stir in nicely.

  Sauté hearty greens first so they don’t release too much water.

• Salsa variations: Salsa verde, chipotle salsa, or pico de gallo can shift the flavor profile in fun ways.
• Cheese options: Choose a vegan cheese that melts well. A blend of cheddar-style and mozzarella-style gives good flavor and stretch.
• Spice tweaks: Add a pinch of cinnamon and coriander for a deeper, earthy note. A dash of liquid smoke can boost the smoked paprika vibe.

FAQ

Can I make this without vegan cheese?

Yes.

The casserole is still delicious without it. For richness, drizzle with a cashew cream or add diced avocado after baking.

Will brown rice work?

It will. Cook it fully before assembling.

Brown rice is chewier and nuttier, which pairs well with the spices.

How do I keep the casserole from getting mushy?

Drain tomatoes well, and avoid overcooking the rice. If your salsa is very liquidy, let the skillet mixture simmer briefly to reduce before baking.

Is this recipe gluten-free?

Yes, as long as your broth, salsa, and vegan cheese are certified gluten-free. Check labels to be safe.

Can I add plant-based meat?

Absolutely.

Brown crumbled soy chorizo or plant-based ground in the skillet with the onions and peppers before adding the rest.

What should I serve with it?

A simple green salad with lime vinaigrette, sliced avocado, and warm tortillas or tortilla chips all pair nicely.

How spicy is it?

Mild to medium, depending on your salsa and chiles. You control the heat—use mild ingredients and pass hot sauce at the table.

Can I cook it entirely on the stovetop?

Yes. After combining everything in the skillet, sprinkle with vegan cheese, cover with a lid, and let it melt over low heat for a few minutes.

In Conclusion

This Vegan Mexican Rice and Bean Casserole is weeknight-friendly, budget-conscious, and big on flavor.

It takes well to whatever you have on hand and still feels special with a few fresh toppings. Whether you’re cooking for meal prep, a family dinner, or a cozy night in, this casserole delivers comfort with a bright, zesty twist. Keep it simple, make it spicy, or load it with veggies—either way, it’s a keeper.