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A large spatula scooping out a serving of bean and rice casserole from a serving dish.
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5 from 8 votes

Bean and Rice Casserole (Taco-Style)

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!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: dinner, Lunch, Main
Cuisine: Mexican
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 283kcal
Author: Michelle Cehn

Equipment

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

Ingredients

  • 1½ cups white rice
  • 2 bell peppers red and orange, sliced
  • 1 can black beans drained and rinsed
  • 1 red onion diced (divided)
  • 2¾ 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