Summer time is the perfect season for a cheesy and delicious casserole. This dish is rich and flavorful and can serve a family of four with leftovers to spare for lunch tomorrow. The beans and rice are hearty and satisfying and the cheese sauce makes for the ultimate comfort food.
Ingredients
2 cups uncooked brown rice
3 cups water
1 large onion, diced
3 cloves garlic, minced
2 red peppers, diced
1 4-ounce can green chilis
8-ounces frozen spinach
2 15-ounce cans black beans
1 15-ounce can pinto beans
1/2 cup salsa
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon oregano
Sauce:
1/2 cup cashews
2 cups low sodium vegetable broth
1/2 cup nutritional yeast
1 teaspoon onion powder
1 tablespoon white wine vinegar
1 tablespoon dijon mustard
1/2 teaspoon turmeric
1/2 teaspoon pepper
Instructions
- Preheat oven to 400°.
- Cook the rice in the 3 cups of water for 25 minutes (it should be slightly undercooked).
- Sauté the onions and peppers for 10 minutes with a tablespoon of water to keep them from sticking to the pan.
- Add the garlic and spinach and cook for a few more minutes.
- Stir in the beans, salsa and spices and cook for another 5 minutes.
- Add the sauce ingredients to a blender and blend until smooth.
- Pour the rice into a 9 x 13" casserole dish.
- Pour the vegetable mixture over the top and gently stir it into the rice.
- Pour the sauce over everything and gently stir to get the sauce to go all the way to the bottom.
- Bake for 40 minutes.
5 comments
Hi Jill, I made this, and it was incredible! I didn’t have spinach so I used lambsquarters that we have an abundance of outside. This is a keeper! Thanks for all that you do, you’re a hero in our house!
Just made the Vegan Cheesy Beans and Rice Casserole following the recipe . It came out really delicious. I had two bowls. Thanks, Jill. Best wishes for huge success with the channel.
Made this and everyone loves it! Thanks!
Hi Jill, I made this a couple days ago and love it. It actually tastes better the next day after it’s been refrigerated. I’m by myself so I usually batch cook and then divide it into portions. I love the flavor so much I’m going to use a batch of it to make some veggie burgers. I think it will taste great. Thanks so much for sharing your recipes. I will be trying more in the future.
Made half of this recipe and used it as a filling for stuffed bell peppers. Heated the oven a little lower to avoid burning the peppers (375) and kept them in a bit longer. I did 35 minutes with the peppers covered in foil and 10 more minutes without foil and it worked great!