This Vegan Mexican Rice Casserole is layered with rice, beans, corn, salsa, and a creamy dairy-free queso. A healthy weeknight dinner or vegan meal prep!

Close-up of a spoon scooping out casserole showing layers of rice, beans, corn, salsa, and creamy vegan queso

Casseroles are one of those cozy meals that don’t get enough love, kind of like chili. They’re low-effort, family-friendly, and make for amazing leftovers (which is a lifesaver for busy weeks).

If there’s one thing about me, it’s that I love mexican flavors. I may be Italian and Irish, but give me sweet potato & black bean tacos or quinoa stuffed sweet potatoes, and I’m a happy girl.

This vegan casserole is packed with all the flavors I love: rice, hearty beans, sweet corn, salsa, and a creamy homemade vegan queso that takes it over the top (spooning it straight from the blender is highly encouraged).

Basically, it’s comfort food with a lighter, healthier twist, and perfect for meal prep (it’s one of those recipes that somehow tastes even better the next day).

Why You’ll Love This Recipe

  • Easy to make: With minimal cleanup, making it perfect for busy weeknights
  • Quick bake: Only 15 minutes in the oven!
  • Fully plant-based: Vegan, gluten-free, and packed with fiber + protein.
  • Meal prep friendly: Tastes even better the next day (hello, leftovers!).
  • Next-level flavor: The homemade queso takes this casserole over the top.
Overhead shot of vegan Mexican rice casserole in a baking dish topped with avocado slices, vegan sour cream, tortilla chips, and scallions

Ingredients You’ll Need

Scroll down to the recipe card to get the full recipe with measurements.

  • Olive Oil: For sautéing.
  • Yellow Onion: Diced small.
  • Red Bell Pepper: Adds a pop of color and flavor. Any bell pepper works!
  • Spices: a blend of taco seasoning, salt, black pepper, and smoked paprika.
  • Black Beans: I use canned bean to keep it quick. A great source of fiber and plant-based protein.
  • Corn: Canned or frozen work.
  • Cooked Brown Rice: I love the frozen organic brown rice bags from Trader Joe’s—cookes in the microwave in 3 minutes. Leftover rice works great here! If you only have dry rice, you’ll have to pre-cook it.
  • Salsa: Adds flavor and moisture to the casserole. Use mild, medium, or spicy based on your preference.

For the Vegan Queso

  • Raw Cashews: The base of our vegan queso. They’ll be soaked in hot water for a creamy texture.
  • Non-Dairy Milk: Almond, oat, or soy all work well here. Just make sure it’s unsweetened/unflavored.
  • Nutritional Yeast: Adds a cheesy flavor.
  • Apple Cider Vinegar: Balances the richness with a touch of acidity.
  • Spices: a blend of salt, garlic powder, onion powder, turmeric, and smoked paprika.

How to Make Vegan Mexican Rice Casserole

  1. Sauté the veggies. Heat olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for about 7–10 minutes, until soft. Stir in the taco seasoning, salt, black pepper, and smoked paprika.
  2. Mix it all together. Mix in the black beans, corn, and cooked brown rice. Stir until evenly combined.
  3. Layer it up. Spread ½ cup of salsa on the bottom of a 9×13 (or 8×8) baking dish. Then add half the rice mixture, followed by another ½ cup of salsa, the rest of the rice, then finish with the last ¼ cup salsa.
  4. Bake. Cover with foil and bake at 400°F for 15 minutes.
  5. Make the vegan queso. While the casserole bakes, blend the soaked cashews, non-dairy milk, nutritional yeast, apple cider vinegar, salt, garlic powder, onion powder, turmeric, and paprika until smooth and creamy. Remove the foil from the casserole, spread the vegan queso on top, and bake uncovered for 5 more minutes.
  6. Serve and enjoy! Serve topped with sliced avocado, scallions, and tortilla chips for crunch. Enjoy!
Salsa spread on the bottom of a casserole dish as the first layer
Half of the rice and bean mixture added over the salsa layer in the baking dish
Second layer of salsa spooned over the rice and beans
Vegan queso being poured over the assembled casserole

Casserole Topping Ideas

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:

  • Avocado slices
  • Scallions
  • Tortilla chips
  • Dairy-free sour cream
  • Fresh cilantro
  • Squeeze of lime juice
  • Pickled jalapeños or red onion

Megan’s Tips

  • 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.
Vegan Mexican casserole topped with avocado slices, vegan sour cream, sliced scallions, tortilla chips.

Storing & Reheating Casserole

Leftovers keep well in the fridge for 4–5 days, perfect for lunches or a quick weeknight dinner!

To reheat, pop a serving in the microwave for 1–2 minutes or until warmed through. You can also reheat it in the oven at 350°F, covered, for 15 minutes. Just wait to add any toppings like avocado or chips until after reheating.

MEAL PREP FRIENDLY More Healthy Dinner Recipes

Black Bean & Sweet Potato Veggie Burgers

Baked Tofu, Spinach & Chickpea Quinoa Bowl

Easy Vegan Chili
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Chickpea, Sweet Potato and Lentil Curry

If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan

Close-up of a spoon scooping out casserole showing layers of rice, beans, corn, salsa, and creamy vegan queso
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Vegan Mexican Rice Casserole

Megan
Yield: 6 servings
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
This Vegan Mexican Rice Casserole is layered with rice, beans, corn, salsa, and a creamy dairy-free queso. A healthy weeknight dinner or vegan meal prep!
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Ingredients
 

Rice Mixture

  • 1 tbsp 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 can black beans
  • 1 15 oz can can corn
  • 2 cups cooked brown rice
  • 1 ¼ cup salsa

Vegan Queso

Toppings

  • sliced avocado
  • sliced scallions
  • tortilla chips

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper and sauté for about 7–10 minutes, until soft and slightly golden.
  • Stir in the taco seasoning, salt, black pepper, and smoked paprika.
  • Mix in the black beans, corn, and cooked brown rice. Stir until well combined and evenly coated.
  • Add ½ cup of salsa to the bottom of a 9×13 (or 8×8) baking dish. Then layer in half of the rice mixture, followed by another ½ cup of salsa. Add the remaining rice mixture on top, and finish with the last ¼ cup of salsa.
  • Cover the casserole with foil and bake at 400°F for 15 minutes.
  • While the casserole bakes, make the vegan queso by blending the soaked cashews, non-dairy milk, nutritional yeast, apple cider vinegar, salt, garlic powder, onion powder, turmeric, and smoked paprika until smooth and creamy.
  • Remove the foil from the casserole, spread the vegan queso on top, and bake uncovered for 5 more minutes.
  • Serve topped with sliced avocado, scallions, and tortilla chips for crunch. Enjoy!

Equipment

baking dish
baking dish

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.
Serving: 1serving, Calories: 254kcal, Carbohydrates: 30g, Protein: 8g, Fat: 13g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Sodium: 1231mg, Potassium: 450mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1124IU, Vitamin C: 28mg, Calcium: 62mg, Iron: 2mg
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