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Black bean and brown rice casserole in a grey pan.

Black Bean & Brown Rice Casserole With Creamy Vegan Queso

Keri Bevan
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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Prep Time 10 minutes
Cook Time 25 minutes
Cashew Queso Quick Soak 30 minutes
Total Time 1 hour 5 minutes
Course dinner
Cuisine Mexican
Servings 8 servings
Calories 389 kcal

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.

Nutrition

Calories: 389kcalCarbohydrates: 53gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 66mgPotassium: 604mgFiber: 11gSugar: 8gVitamin A: 842IUVitamin C: 25mgCalcium: 95mgIron: 5mg
Keyword black bean and brown rice casserole
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