Vegan Mexican Rice Casserole
This Vegan Mexican Rice Casserole is made with brown rice, black beans, corn, salsa, and creamy homemade vegan queso. Gluten-free, meal prep friendly, and perfect for busy weeknights!
Looking for an easy vegan dinner that’s hearty, healthy, and perfect for meal prep? This vegan Mexican rice casserole checks all the boxes! It’s layered with brown rice, black beans, corn, salsa, and a creamy homemade vegan queso for a plant-based dinner you’re going to LOVE.
Table of Contents
Why You’ll Love This Recipe
- Easy to make: Simple ingredients, minimal prep, and easy cleanup
- Quick bake: Once assembled, it only needs 15 minutes in the oven before dinner is served
- Wholesome and satisfying: Vegan, gluten-free, and packed with fiber + plant-based protein
- Meal prep friendly: It tastes even better the next day, making leftovers something to look forward to
- Creamy homemade vegan queso: This dairy-free cashew queso is what takes the casserole from good to SO GOOD
- Easy to customize: Swap the rice, beans, veggies, or spice level to make it your own with whatever you have on hand
I’ve tested this casserole several times, and the creamy vegan queso is what keeps me coming back. I usually end up eating it for lunch the next two days, and somehow it tastes even better after sitting overnight.
Why This Vegan Mexican Rice Casserole Works
- Layers of salsa keep every bite moist and flavorful
- Brown rice adds fiber and makes the casserole extra filling
- Black beans add plant-based protein
- Homemade cashew queso creates creamy richness without dairy
- Everything can be made ahead of time for easy meal prep
Ingredient Notes
This plant-based casserole is made with simple ingredients you probably already have on hand, and if not, it’s pretty easy to customize based on what you have in your fridge!
- Olive Oil: For sautéing the vegetables. Avocado oil works well too.
- Yellow Onion: They become sweet and flavorful as they cook and are a staple in savory recipes, like this vegan chili mac & cheese.
- Red Bell Pepper: Any color bell pepper works, so use whatever you have on hand.
- Spices: A blend of taco seasoning, smoked paprika, salt, and black pepper adds that Mexican-inspired flavor. If you have a homemade taco seasoning recipe, this is the perfect place to use it.
- Black Beans: I use canned black beans for ease; they add fiber and plant-based protein which makes this casserole filling and satisfying. If you love black bean recipes, you’ll also enjoy my black bean veggie burgers, vegan black bean chili, and vegan black bean tacos.
- Corn: Canned, frozen, or fresh corn all work well. Got leftover corn? Use it to make my vegan Mexican street corn salad.
- Brown Rice: I typically use the frozen organic brown rice from Trader Joe’s because it cooks in just 3 minutes. Leftover rice works perfectly here too. If you’re cooking rice from scratch, make a double batch and use the leftovers to make sweet potato burrito bowls, or serve alongside vegan chickpea curry.
- Salsa: Choose your favorite jarred salsa or homemade salsa. Mild, medium, or hot all work depending on how spicy you like it.
For the Vegan Queso
- Raw Cashews: They create the ultra-creamy texture in the vegan queso.
- Non-Dairy Milk: Unsweetened almond, oat, or soy milk all work well.
- Nutritional Yeast: Adds the signature cheesy flavor, just like in my vegan cheese sauce.
- Apple Cider Vinegar: Brightens the overall flavor.
- Spices: A mix of salt, garlic powder, onion powder, turmeric, and smoked paprika.
Substitutions & Variations
- Brown Rice: Swap for white rice, jasmine rice, quinoa, or cauliflower rice for a lighter version.
- Black Beans: Swap for pinto beans, kidney beans, or a mix.
- Add Veggies: I’ve made this with chunks of cooked sweet potato and it was delicious! You can also toss in mushrooms, spinach, or zucchini.
- Vegan Queso: Don’t have time to make the queso? That’s fine! Swap for store-bought vegan queso or vegan shredded cheddar.
How to Assemble Vegan Mexican Rice Casserole
This vegan Mexican rice casserole comes together in just a few simple steps. Since the filling is already cooked before baking, the oven’s job is simply to heat everything through and let the flavors meld together.
This is just a recipe overview! Scroll down to the recipe card to get the full recipe with measurements.
- Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for 7–10 minutes, until softened. Stir in the taco seasoning, salt, black pepper, and smoked paprika.
- Mix the filling: Add the black beans, corn, and cooked brown rice to the skillet. Stir until everything is combined.
- Assemble the casserole: Spread ½ cup of salsa on the bottom of a 9×13-inch (or 8×8-inch) baking dish. Add half of the rice mixture, followed by another ½ cup of salsa, then the remaining rice mixture. Finish with the last ¼ cup of salsa.
Here’s a look at how the layers come together!
- Bake the casserole: Cover the casserole with foil and bake at 400°F for 15 minutes.
- Make the vegan queso: While the casserole bakes, blend the soaked cashews, unsweetened non-dairy milk, nutritional yeast, apple cider vinegar, garlic powder, onion powder, turmeric, smoked paprika, and salt until completely smooth and creamy. Remove the casserole from the oven, spread the vegan queso evenly over the top, then return it to the oven uncovered for 5 more minutes.
- Garnish and serve: Let the casserole cool for a few minutes, then top with sliced avocado, scallions, tortilla chips, or your favorite toppings. Enjoy!
Megan’s Tips
- Short on time? Use store-bought vegan queso and pre-cooked rice to cut down on prep time.
- Use a salsa you love. Salsa provides most of the flavor in this recipe, so use one you genuinely enjoy eating on its own. If your salsa is spicy, you may want to use less taco seasoning or skip the extra smoked paprika.
- Don’t skip soaking the cashews. This is the secret to an ultra-smooth, creamy vegan queso.
- Be careful not to overbake. Since everything is already cooked before going into the oven, you’re really just heating everything through. Overbaking can dry out the rice.
- Meal prep tip. I like dividing leftovers into individual containers with an avocado and tortilla chips packed separately. It makes an easy grab-and-go lunch that tastes just as good the next day.
What to Serve with Vegan Mexican Rice Casserole
I love finishing this vegan casserole with creamy avocado slices, fresh scallions, and a handful of crunchy tortilla chips on the side. Here are somer other tasty ideas:
- Sliced avocado
- Fresh guacamole
- Scallions
- Fresh cilantro
- Dairy-free sour cream
- Lime wedges
- Pickled jalapeños or pickled red onions
- Tortilla chips
If you’re planning a Mexican-inspired dinner night, serve this vegan casserole with vegan Mexican street corn salad on the side.
Storage & Reheating
Leftovers keep well in an airtight container in the refrigerator for 4–5 days, making this vegan casserole perfect for meal prep, leftover lunches, or an easy weeknight dinner.
To reheat, microwave an individual serving for 1–2 minutes (or until warmed through). You can also reheat the casserole in a 350°F oven, covered with foil, for about 15 minutes. Wait to add fresh toppings until just before serving.
This is one of those casseroles that tastes even better the next day. I always look forward to these leftovers. So good!
FAQs
Yes! Assemble it up to one day ahead, cover, refrigerate, and bake when ready.
Absolutely. White rice, jasmine rice, quinoa, and cauliflower rice all work well.
Yes, as long as your taco seasoning, salsa, tortilla chips, and other packaged ingredients are certified gluten-free.
It keeps in the refrigerator for 4–5 days and reheats beautifully. This is one of those casseroles that tastes even better the next day after all the flavors have had time to meld together. SO GOOD!
More Healthy Dinner Recipes
If you loved this vegan Mexican rice casserole, here are a few more healthy vegan dinner recipes to add to your meal plan!
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below. Don’t forget to tag me on Instagram so I can see your creations!
Vegan Mexican Rice Casserole (Healthy & Easy)
Ingredients
Rice Mixture
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 2 tablespoons taco seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 15 oz can black beans, rinsed and drained
- 1 15 oz can corn, rinsed and drained
- 2 cups cooked brown rice
- 1 ¼ cup salsa
Vegan Queso
- 1 cup raw cashews, soaked in boiling water for 20 min
- ½ cup non-dairy milk
- ¼ cup nutritional yeast
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
Toppings
- sliced avocado
- scallions
- tortilla chips
Instructions
- Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and cook for 7–10 minutes, until softened and fragrant. Stir in the taco seasoning, salt, black pepper, and smoked paprika.
- Mix the filling: Add the black beans, corn, and cooked brown rice to the skillet. Stir until everything is combined and coated in the spices.
- Layer the casserole: Spread ½ cup of salsa on the bottom of a 9×13-inch (or 8×8-inch) baking dish. Add half of the rice mixture, followed by another ½ cup salsa, then remaining rice mixture. Finish with the last ¼ cup of salsa.
- Bake: Cover the casserole with foil and bake at 400°F for 15 minutes.
- Make the vegan queso: While the casserole bakes, blend the soaked cashews, unsweetened non-dairy milk, nutritional yeast, apple cider vinegar, garlic powder, onion powder, turmeric, smoked paprika, and salt until smooth and creamy. Remove the casserole from the oven, spread the vegan queso over the top, then return it to the oven to bake uncovered for 5 more minutes.
- Garnish and serve: Let the casserole cool for a few minutes, then top with sliced avocado, scallions, tortilla chips, or your favorite toppings. Enjoy!
Notes
- Brown rice swaps: Use quinoa or white rice if you prefer.
- Short on time? Use store-bought vegan queso and pre-cooked rice.
- Spice it up: Add jalapeños or hot salsa.
- Veggie boost: Toss in fresh spinach, cooked sweet potato, or sautéed mushrooms.
- Queso tip: Don’t skip soaking the cashews—it makes the sauce super smooth and creamy.
This vegan Mexican rice casserole is so easy to make and PACKED with flavor. We love having this as a hearty weeknight dinner, and enjoy the leftovers even more!