There is nothing quite like the smell of a warm, bubbly dish coming out of the oven after a long day. If you are looking for a meal that is kind to your wallet and incredibly satisfying, you have to try my Vegetarian Baked Mexican Rice Casserole. This dish has become a weeknight staple in my kitchen because it costs less than a dollar per serving and requires minimal cleanup. It’s packed with protein-rich black beans, sweet corn, and savory spices, making it the perfect comfort food that just happens to be completely plant-based.
Yields: 4 Servings | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins
Ingredients
- 1 can (15 oz / 425g) black beans, drained and rinsed
- 0.75 cup (6.5 oz / 185g) salsa (mild, medium, or hot)
- 2 tsp (5g) chili powder
- 1 tsp (2g) ground cumin
- 0.5 cup (2.6 oz / 75g) corn kernels (fresh, frozen, or canned/drained)
- 2 cups (11 oz / 320g) cooked long-grain rice (white or brown)
- 0.5 cup (2 oz / 56g) grated vegan cheese (cheddar or Mexican blend style)
- 0.33 cup (1.6 oz / 45g) sliced black olives
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and ensure your rack is in the center position.
- Simmer the base: In a large pot or Dutch oven, combine the 15 oz (425g) of black beans, 0.75 cup (185g) of salsa, 2 tsp of chili powder, and 1 tsp of cumin over low heat.
- Mash the beans: Cook gently for 3-5 minutes until warm, then partially mash the beans with a large fork or potato masher to create a creamy texture.
- Mix in grains and veggies: Remove the pot from the heat and stir in the 0.5 cup (75g) of corn kernels and 2 cups (320g) of cooked rice until thoroughly combined.
- Assemble the casserole: Transfer the rice and bean mixture into a medium-sized casserole dish (approx. 8×8 inch or 2-quart capacity) and spread it out evenly.
- Add toppings: Top the dish generously with 0.5 cup (56g) of grated vegan cheese and scatter the 0.33 cup (45g) of sliced black olives over the cheese.
- Bake to perfection: Place the dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted and the edges are bubbly. Serve warm.
Nutritional Information
Estimates per serving (1 cup)
- Calories: 248 kcal
- Carbohydrates: 50g
- Protein: 9g
- Fat: 1g
- Fiber: 7g
- Sugar: 4g
- Sodium: 616mg
Pro Tips for the Perfect Casserole
- Use Day-Old Rice: Just like with fried rice, this recipe works best with cold, day-old rice. Freshly cooked rice can sometimes get mushy when baked again. Using leftover rice ensures a nice, distinct grain texture.
- Bloom Your Spices: If you have an extra minute, toast the chili powder and cumin in the dry pot for 30 seconds before adding the beans and salsa. This releases the essential oils and deepens the flavor profile significantly.
- Don’t Over-Mash: When mashing the beans, aim for a “chunky” texture rather than a smooth paste. Leaving about half of the beans whole adds a satisfying bite to the casserole.
- Broil for a Crust: Vegan cheese doesn’t always brown like dairy cheese. To get that golden, bubbling top, switch your oven to “Broil” for the last 2-3 minutes of cooking—but watch it closely so it doesn’t burn!
Frequently Asked Questions (FAQ)
Can I freeze this Vegetarian Baked Mexican Rice Casserole? Yes, this dish is excellent for freezing! Assemble the casserole completely but do not bake it. Wrap it tightly in foil and freeze for up to 3 months. Thaw it in the refrigerator overnight before baking. It is the ultimate cheap vegan meal prep hack.
Is this recipe gluten-free? Absolutely. As long as you verify that your salsa and vegan cheese brands are certified gluten-free, this is a naturally gluten-free casserole. Always check the labels on processed ingredients to be safe.
Can I make this a one-pot meal instead of using a casserole dish? Yes! To make this a true one-pot Mexican rice dish, simply use an oven-safe Dutch oven for the stovetop portion. Instead of transferring the mixture to a separate baking dish, just level the rice mixture in the pot, top with cheese, and slide the whole pot directly into the oven.
What other vegetables can I add? This recipe is very versatile. You can boost the nutrition of this healthy baked rice dish by adding diced bell peppers, onions, or zucchini when you simmer the beans. Just make sure to sauté them slightly so they aren’t crunchy in the final bake.
Conclusion
I hope you love this Vegetarian Baked Mexican Rice Casserole as much as my family does. It truly checks all the boxes: it’s a budget vegetarian dinner, completely delicious, and stress-free. Whether you are looking for a dairy-free Mexican food option for Taco Tuesday or just need a comforting black bean rice bake to get you through a busy week, this recipe delivers.
If you are new to plant-based cooking, this vegan Mexican casserole is the perfect place to start because it uses familiar ingredients and flavors. It is rare to find a Mexican comfort food recipe that is this healthy and costs pennies to make. Don’t forget to save this recipe for your next easy rice casserole night!
