This hearty black bean and brown rice casserole transforms simple pantry staples into a crowd-pleasing Mexican-inspired feast, complete with a dreamy homemade cashew queso sauce. Ready in just 35 minutes, this protein-packed vegan casserole is the perfect make-ahead dinner.
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Mexican food has become my absolute favorite canvas for creating satisfying vegan dishes. The abundance of fresh vegetables, the protein-packed beans, the complex layers of spices, and the countless ways to transform traditional favorites into plant-based masterpieces make Mexican food an easy vegan win. I've already shared my take on crispy vegan taquitos and cheesy vegan enchiladas, and today I'm excited to add another Mexican-inspired comfort food to your weekly rotation.
This vegan black bean and brown rice casserole combines all the elements that make Mexican food perfect for your plant-based diet. The hearty base of brown rice and black beans provides plenty of protein and fiber, while the homemade cashew queso adds that creamy, cheesy element we all crave.
Like all good Mexican-inspired dishes, it's easily customizable to your preferred level of spiciness and can be topped with all your favorite garnishes!
👨🍳How To Make Black Bean & Brown Rice Casserole
Step 1
- Place 1 cup of raw cashews in a bowl and cover with water. Let them soak for at least 2 hours, or up to overnight. For a quick-soak method, use boiling hot water and soak for 30 minutes.
- Cook brown rice according to package instructions if not already prepared. You can use microwave rice or, cook your brown rice in a rice cooker while you get on with preparing the rest of the casserole.
Step 2
Step 2 text
Step 3
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, sauté for 5 minutes until softened.
Step 4
- In a large bowl, combine the bean mixture with cooked brown rice. Season with salt and pepper to taste.
- Transfer the mixture to a 9x13 inch baking dish.
Step 5
- Drain the soaked cashews and place them in a high-speed blender.
- Add all other queso ingredients: plant-based milk, nutritional yeast, tapioca starch, lemon juice, garlic powder, onion powder, turmeric, cayenne pepper, and salt. Blend until completely smooth and creamy, about 2-3 minutes, scraping down the sides as needed.
- Transfer the queso mixture to a small saucepan. Heat over medium-low heat, stirring constantly, until it starts to thicken and become stretchy (about 3-5 minutes). Remove from heat.
Step 6
- Place the casserole dish with the bean and rice mixture in the preheated oven and bake for 20 minutes until heated through.
- Remove the casserole from the oven, pour the warm queso over the top, and spread it evenly.
- Return the casserole to the oven and bake for an additional 5-10 minutes, just until the queso is hot and bubbly.
- Let it cool for 5 minutes before serving.
Chef's Tips
- Make sure to stir the queso constantly while heating on the stovetop to prevent it from sticking to the pan.
- If the queso becomes too thick at any point, thin it out with additional warm plant-based milk, adding a tablespoon at a time until you reach your desired consistency.
- For extra spiciness, add a diced jalapeño with the bell pepper or increase the cayenne pepper.
- Garnish with fresh cilantro, diced tomatoes, jalapenos or sliced avocado!
❄️Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of plant-based milk to the queso to restore its creamy consistency. Reheat in the microwave or oven until warmed through.
You Might Also Enjoy These Vegan Mexican Recipes
Vegan Birria Tacos With Jackfruit
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📖 Recipe
Black Bean & Brown Rice Casserole With Creamy Vegan Queso
Ingredients
For the casserole:
- 2 cups cooked brown rice
- 2 cans 15 oz each black beans, drained and rinsed
- 1 red bell pepper diced
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup corn kernels fresh or frozen
- 1 can 14.5 oz diced tomatoes
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper adjust to taste
- Salt and pepper to taste
- 2 tablespoons olive oil
For the gooey cashew queso:
- 1 cup raw cashews soaked for at least 2 hours (or up to overnight)
- ½ cup unsweetened plant-based milk almond, soy, or oat
- ¼ cup nutritional yeast
- 2 tablespoons tapioca starch also known as tapioca flour
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon turmeric for color
- ¼ teaspoon cayenne pepper
- Salt to taste
Instructions
Before You Start:
- Place 1 cup of raw cashews in a bowl and cover with water. Let them soak for at least 2 hours, or up to overnight. For a quick-soak method, use boiling hot water and soak for 30 minutes.
- Cook brown rice according to package instructions if not already prepared.
For the Casserole Base:
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, sauté for 5 minutes until softened.
- Add garlic, cumin, smoked paprika, chili powder, and cayenne. Cook for another minute until fragrant.
- Stir in black beans, corn, and diced tomatoes. Simmer for 5 minutes.
- In a large bowl, combine the bean mixture with cooked brown rice. Season with salt and pepper to taste.
- Transfer the mixture to a 9x13 inch baking dish.
For the Gooey Cashew Queso:
- Drain the soaked cashews and place them in a high-speed blender.
- Add all other queso ingredients: plant-based milk, nutritional yeast, tapioca starch, lemon juice, garlic powder, onion powder, turmeric, cayenne pepper, and salt.
- Blend until completely smooth and creamy, about 2-3 minutes, scraping down the sides as needed.
- Transfer the queso mixture to a small saucepan. Heat over medium-low heat, stirring constantly, until it starts to thicken and become stretchy (about 3-5 minutes). Remove from heat.
Final Assembly and Baking:
- Place the casserole dish with the bean and rice mixture in the preheated oven and bake for 20 minutes until heated through.
- Remove the casserole from the oven, pour the warm queso over the top, and spread it evenly.
- Return the casserole to the oven and bake for an additional 5-10 minutes, just until the queso is hot and bubbly.
- Let it cool for 5 minutes before serving.
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