Bean and Rice Casserole (Dump and Bake)

This wildly delicious taco-style bean and rice casserole is a simple dump-and-bake vegan lunch or dinner made in one dish! It's perfect for meal prep, reheats beautifully, and is also a great party dish.
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A large spatula scooping out a serving of bean and rice casserole from a serving dish.
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Rice and beans are a classic duo, and this baked bean and rice casserole takes them to the next level! With hearty beans, fluffy white rice, and a colorful mix of peppers and onions, it’s a meal that’s as vibrant as it is satisfying. Like this enchilada pasta, Mexican-inspired spices bring bold flavor to every bite, while baking everything together in one dish makes it so simple to prepare. This recipe is perfect for busy weeknights when you want something delicious and comforting with minimal effort.

What makes this dish so special are the layers of flavor and texture. The beans add plant-based protein and a creamy bite, while the rice soaks up all the spices and juices from the vegetables. Sweet bell peppers and savory onions bring a pop of freshness and color to the casserole. By baking it in the oven, all the ingredients come together beautifully, creating a meal that’s warm, filling, and irresistibly flavorful. It’s a great choice for feeding a crowd or meal prepping for the week!

Why You Must Make This Rice and Bean Casserole

This Mexican casserole with rice and beans is a flavor-packed, one-dish wonder that’s perfect for any occasion. It combines hearty beans, fluffy rice, fresh veggies, and bold Mexican spices for a dish that’s both delicious and filling. Plus, it’s easy to make, a budget-friendly recipe, and ideal for meal-prepping or feeding a crowd! Here are more reasons you’ll want to make it ASAP:

  • Easy and Convenient. This casserole is a one-dish wonder that makes cooking and cleanup a breeze. You simply combine the beans, rice, veggies, and spices, then let the oven do the work. It’s perfect for those nights when you want a delicious homemade meal without spending hours in the kitchen.
  • Packed with Flavor. Thanks to the Mexican-inspired spices, every bite is bursting with bold and zesty flavor. The smoky paprika, earthy cumin, and hint of chili powder create a tasty blend that pairs perfectly with the beans, rice, and veggies. It’s a flavor fiesta in every forkful!
  • Great for Meal Prep. This casserole stores and reheats like a dream, making it ideal for meal prepping. You can bake it ahead of time, portion it out, and enjoy delicious lunches or dinners throughout the week. It’s a time-saver that doesn’t skimp on flavor.
  • Crowd-Pleasing Comfort Food. Whether you’re serving a family dinner or hosting friends, this casserole is sure to be a hit. It’s warm, hearty, and satisfying, with a mix of textures and flavors that everyone loves. Plus, it’s easy to customize if you want to add extra toppings or spice.
  • Budget-Friendly. Beans, rice, and veggies are some of the most affordable staples you can buy, making this dish easy on your wallet. Despite being low-cost, it tastes like a gourmet meal, proving that great food doesn’t have to break the bank.
Mexican bean and rice casserole topped with red onion, corn, avocado, cilantro, and lime slices.

Key Ingredients and Substitutions

The key ingredients in a rice and bean casserole bring flavor, texture, and heartiness to this classic dish. From protein-rich beans and fluffy rice to zesty salsa and bold Mexican spices, each element plays an important role—it’s basically a delicious taco casserole with rice and beans! Here’s what you need, plus easy substitutions to customize it to suit your taste:

Gathered ingredients for this bean and casserole measured out in individual bowls with labels.
  • White Rice: Absorbs the flavorful broth, salsa, and spices, making it a tasty and filling element. Use long-grain white rice for the best results, as it cooks evenly and stays fluffy. Pre-wash the rice to remove excess starch for a lighter texture. Brown rice adds extra nutrients and a nutty flavor, but you’ll need to increase the cooking time and liquid.
  • Black Beans: They give the dish a hearty texture and a satisfying, creamy bite that balances well with the rice. Drain and rinse canned beans to remove excess sodium. If using dried beans, cook the beans ahead of time to save prep time. Pinto beans or kidney beans work well, too.
  • Salsa: Brings a zesty, tangy flavor to the casserole while keeping it moist. Choose mild, medium, or spicy salsa to match your heat preference. Look for a chunky salsa for texture or use homemade salsa for a personal touch. Diced tomatoes with green chilies or a can of tomato sauce with lime juice can replace salsa.
  • Peppers and Onions: Bring color, crunch, and a touch of natural sweetness to the casserole. Use a mix of red, yellow, and green bell peppers for extra color and variety. Sauté the onions and peppers briefly before adding them for a deeper flavor. Zucchini, corn, diced tomatoes, leeks, or shallots are tasty substitutes.
  • Spices (Garlic, Cumin, Chili): They add warmth, earthiness, and a slight kick to every bite. Toast the spices in a dry pan before adding them to amplify their aroma and flavor. Use taco seasoning as a pre-mixed option, or add smoked paprika for an extra smoky twist. Ground coriander can also be a great addition.

For full quantities and measurements, scroll to the printable recipe card below.

How To Make This Vegan Bean and Rice Casserole

Bean and rice casserole bake is the ultimate one-dish comfort meal that’s easy to make and packed with flavor. Everything bakes together in the oven, creating a warm and delicious meal with minimal cleanup! Here’s how:

All of the ingredients for this bean and rice casserole recipe add to a large casserole dish before mixing it all together.

Step 1: Prep and Mix Ingredients – Preheat your oven to 375°F. In a baking dish, combine the rice, bell pepper, ¾ of the red onion (reserve the rest), black beans, vegetable broth, salsa, tomato paste, salt, garlic powder, cumin, and chili powder. Stir everything together until well mixed.

The bean and rice casserole after baking for 45-50 minutes before toppings are added.
Baked bean and rice casserole with shredded cheese on top before the cheese has baked.

Step 2: Bake the Casserole – Cover the dish tightly with foil and bake for 45-50 minutes, or until the rice is tender and the liquid is absorbed. Remove the foil, stir the casserole, and sprinkle vegan shredded cheese evenly on top. Bake uncovered for another 10-15 minutes, until the cheese melts.

Bean and rice casserole with melted cheese on top.
Bean and rice casserole with lots of toppings including red onion, cilantro, and corn kernels.

Finally, Step 3: Add Toppings and Serve – Take the casserole out of the oven and top it with the reserved red onion, fresh cilantro, avocado slices, lime wedges, or any other toppings you like. Serve warm and enjoy!

Fun Serving Suggestions

Serving a black bean and rice casserole is as fun as making it! Whether you turn it into tacos, top it with fresh avocado, or pair it with a crisp side salad, there are endless ways to enjoy it. While it’s excellent on its own, these are some of our favorite ways to enjoy it as more than just a casserole:

  • Make It a Taco Night – Spoon the casserole into soft corn tortillas or crunchy taco shells for a fun twist. Add a dollop of guacamole, salsa, or vegan sour cream for an extra flavor boost. It’s an easy way to turn this dish into a handheld favorite!
  • Top It Off Nacho-Style – Turn this dish into a nacho feast by layering it over tortilla chips. Sprinkle on some extra melted dairy-free cheese, jalapeños, and a drizzle of hot sauce. It’s a crowd-pleasing option for game nights or casual get-togethers!
  • Pair with Plantains or Cornbread – For a unique side, serve the casserole alongside fried plantains or warm homemade cornbread. The sweet and savory combination is a match made in flavor heaven. It’s great for adding a creative touch to your meal.
  • Use as a Burrito Filling – Wrap the casserole in a large tortilla with some fresh greens and your favorite sauces to create an epic plant-based burrito. It’s a portable, delicious way to enjoy the dish on the go or for lunch the next day.
  • Add a Breakfast Spin – Turn leftovers into a hearty breakfast by adding fried or scrambled tofu on top. Serve it with a side of sweet potato toast or breakfast potatoes for a fun and filling morning meal.
A serving of rice and bean casserole on a plate with lime slices and a bowl of salsa next to it.

FAQs

How do I store leftover rice and bean casserole?

To store leftovers, let it cool completely before transferring it to an airtight container. You can refrigerate it for up to 4-5 days, or freeze it for longer storage—just be sure to wrap it tightly in plastic wrap or foil before freezing. When ready to enjoy, reheat in the oven or microwave until heated through!

I’m not a fan of Mexican spices. Which other spices or flavors could I add to this bean and rice casserole instead?

No problem! You can switch things up with other flavor profiles! Try adding Italian herbs like oregano, basil, and thyme for a Mediterranean twist, or go with a simple combination of garlic powder, onion powder, and paprika for a mild, savory base. You could also experiment with curry powder or a dash of turmeric for a warm, earthy flavor along with chickpeas instead of black beans.

What if I don’t like rice? Can I use something else in this recipe?

If you don’t like rice, you can easily swap it out for other ingredients! Quinoa is a great alternative, offering a similar texture and added protein. You could also use cauliflower rice for a lower-carb option, or try couscous for a lighter, fluffy texture. Just keep in mind that cooking times and the amount of liquid may vary depending on the substitute you choose.

A large casserole dish of black bean and rice casserole topped with Mexican-style toppings like cilantro, red onion, cilantro, avocado, corn, and lime slices.

Print me! Did you know you can easily print our recipes? Just tap the “Print Recipe” button in the recipe card. You can keep a stack of new recipes to try in your kitchen—or better yet—create a recipe binder where you keep all your favorites!

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Bean and Rice Casserole (Taco-Style)

5 from 5 votes
This taco-inspired Bean and Rice Casserole is the ultimate one-dish wonder for an easy, vegan meal prep dinner. This dump-and-bake recipe combines hearty black beans, fluffy red rice, onions and bell peppers, and corn, all layered with melty vegan cheese and topped with cilantro and avocado. Everything cooks together in a single baking dish, making cleanup a breeze. Perfect for weeknights or meal prepping, this casserole is customizable, deliciously satisfying, and packed with plant-based protein and flavor!
A large spatula scooping out a serving of bean and rice casserole from a serving dish.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 servings

Equipment

  • 1 baking dish 9 x 13
  • 1 Aluminum foil sheet

Ingredients

  • cups white rice
  • 2 bell peppers, red and orange, sliced
  • 1 can black beans, drained and rinsed
  • 1 red onion, diced (divided)
  • cups vegetable broth, or water and vegan bouillon
  • 1 cup salsa, mild or medium
  • 1 tablespoon tomato paste, optional
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • 1 cup vegan shredded cheese, cheddar or mexican style

Toppings

  • red onion, finely diced
  • cilantro, chopped, to taste
  • 1 avocado, diced
  • 1 lime, sliced into wedges
  • hot sauce, to taste, optional
  • 1 cup corn, frozen, fresh, or canned

Instructions

  • Preheat oven to 375 degrees.
  • In a baking dish, add the rice, bell pepper, ¾ of the red onion (reserve the rest for topping), black beans, vegetable broth, salsa, tomato paste, salt, garlic powder, cumin, and chili powder. Mix well.
  • Cover tightly with tin foil, and bake for 45-50 minutes, or until water is absorbed and rice is cooked. Mix well, evenly sprinkle vegan shredded cheese on top, and bake uncovered for another 10-15 minutes until the cheese is melted.
  • Remove from oven and top with remaining ¼ red onion, cilantro, avocado, lime wedges, and any other toppings of your choosing.

Notes

Serve this taco bake straight on a dish with chips, or make it into…
  • Tacos with taco shells (crunchy or soft)
  • Burritos with tortillas 
  • Meal prep meals in to-go containers 
  • A party appetizer served with chips 
If using corn from a can, you can drain and dump in the entire can rather than using just one cup! 
Storing Leftovers:  Let the casserole cool completely before transferring it to an airtight container. You can refrigerate it for up to 4-5 days, or freeze it for longer storage—just be sure to wrap it tightly in plastic wrap or foil before freezing. When ready to enjoy, reheat in the oven or microwave until heated through!

Nutrition

Calories: 283kcal | Carbohydrates: 48g | Protein: 7g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 991mg | Potassium: 470mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1439IU | Vitamin C: 45mg | Calcium: 50mg | Iron: 2mg
Course — dinner, Lunch, Main
Cuisine — Mexican
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5 from 5 votes

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Recipe Rating




5 comments
  1. 5 stars
    I had no idea I would love this casserole so much! Super easy, seriously filling and just SO tasty! You’ve got to make this!

  2. 5 stars
    So easy, delicious and filling! Also makes great meal prep for the rest of the week.

  3. 5 stars
    Quick, easy and delicious !!

  4. 5 stars
    Quick, easy and delicious!

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