Vegan Cheesy Bean & Rice Casserole

YouTube video

Vegan Cheesy Bean & Rice Casserole

Jill Dalton
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.
5 from 1 vote
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Mexican
Servings 10 people
Calories 325 kcal




  • Preheat oven to 400°F.
  • 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.


Calories: 325kcalCarbohydrates: 59gProtein: 14gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 624mgPotassium: 770mgFiber: 12gSugar: 3gVitamin A: 2935IUVitamin C: 23mgCalcium: 119mgIron: 5mg

32 thoughts on “Vegan Cheesy Bean & Rice Casserole”

  1. 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!

  2. 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.

  3. 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.

  4. 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!

      1. Awwww, Katherine, you read my mind, girl! I have been thinking of making stuffed peppers for months now but have been putting it on the … ehem … back burner … Sorry … because I have not been able to find a suitable “filling” for the peppers. Thanks to YOUR thoughts expressed here, I now HAVE my filling! Alma was right, GREAT idea! Thank you, and thank you Jill. I always appreciate your love for food and recipes for vegans.


      1. My husband couldn’t stop eating this and said it tasted so rich and delicious he couldn’t believe it was a healthy dinner. Great recipe!

      2. Hi Jill, I just watched your video today and this recipe looks delicious. My question is if i substitute the brown rice with wild rice how long would I cook the rice before I put everything together in the casserole?

  5. Have you used the nacho cheese recipe for the sauce? I have some of that made and thought I’d try it.

  6. I made this last night and absolutely loved it, I cooked the rice in 2 cups vege broth and 1 cup.of water. I am making the potato and kale bake today. Just recieved your cookbook too. Thank you Jill!

  7. I made this casserole today & it was delicious ? Of course I must freeze some of it because it’s just me that I cook for.

  8. Your skill is timeless- new to plant based yet eager to assimilate and this recipe is in the oven as I write. Truly a gift from God thank you for all you do and hope in 2023 you are still going strong as I am almost there on joining ??

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