Vegan Mexican Rice and Bean Casserole is a quick and easy midweek meal that is sure to become a family favourite. It's packed with fresh Mexican flavours and wholesome ingredients, including beans, rice, carrots, onions, garlic, mushrooms, bell peppers, and tomatoes. This easy casserole also features a deliciously cheesy, crisp tortilla or nacho topping.
This homey, meat-free Mexican-inspired casserole features black beans, kidney beans, and rice cooked in a taco-spiced tomato sauce. It's flavoured with savoury mushrooms, sweet carrots and sweetcorn, and deliciously balanced with green peppers and optional chilies. The dish is finished off with a crunchy nacho topping of plain tortilla chips, grated vegan cheese, and a sprinkle of chopped coriander/cilantro.
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Origin of Mexican Rice Casserole
Mexican rice casserole is a variation of Mexican rice, also commonly known as Spanish rice in the US. The recipe traces its origins back to the 1500s when Spanish invaders introduced rice to Mexico, resulting in a fusion of Spanish rice with Mexican flavours. Traditional Mexican rice involves sautéing the rice in animal fat or oil before adding tomatoes, stock, and various flavourings, often including vegetables like corn, peppers, onions, and garlic.
Today, Mexican rice is a family favourite in the US as well as around the world. Given Americans' love for easy and quick casseroles, Mexican rice casserole has become a popular family meal, often featuring a cheesy topping for added flavour and texture.
Origin of Taco seasoning
This recipe for a vegan Mexican-inspired Rice and Bean Casserole uses ready-prepared Taco seasoning for convenience.
The origin of taco seasoning isn't entirely clear, but it's believed to have emerged in the United States during the mid-20th century, coinciding with the rising popularity of Mexican cooking.
Usually, taco seasoning comprises a blend of spices like chilli powder, cumin, garlic powder, onion powder, and paprika. These spices are mixed in varying proportions to create a flavourful seasoning suitable for seasoning ground beef, chicken, or vegetables for tacos or other Mexican-inspired dishes.
The rise of pre-mixed seasoning blends became quite popular in the US during the 1950s and 60s, coinciding with the growing availability of convenience foods.
Today, taco seasoning is readily available in supermarkets and is a kitchen staple worldwide. However, it's important to note that traditional Mexican cooking often emphasises fresh ingredients and freshly ground or blended spices, rather than relying on pre-mixed seasoning blends.
This Mexican bean and rice casserole is perfect for game day or movie night, as the casserole can be scooped up with the baked cheesy nacho topping. You can also provide extra tortilla chips for scooping up the rest of the meal. Sides of salsa, guacamole, and/or refried beans make great additions.
Ingredients
The ingredients you'll need for this Mexican bean and rice casserole are black beans, kidney beans, mushrooms, tomato passata or cans of chopped tomatoes, red onion, carrots, bell pepper, garlic, taco seasoning, and long-grain rice. For the nacho topping, you'll need tortilla chips, vegan cheese, and fresh coriander (cilantro).
This recipe is inspired from the delicious fresh flavours of Mexican rice. Long-grain rice is combined with black beans and white kidney beans (I sourced these on Amazon, UK although you can use ordinary kidney beans), flavoured with tomatoes and taco seasoning.
Fresh green peppers add a mild bitterness, while grated carrots and sweetcorn contribute varying degrees of sweetness. Instead of using mince or taco meat, I opted for finely diced mushrooms to impart a deep savouriness to the casserole.
One of my kids isn't fond of mushrooms, but by dicing them finely in a little food processor, they didn't even notice them! In fact, they went back for seconds!
Alternatively, you can use fresh or frozen, vegan mince. I omitted adding any chilli's since my kids are a bit wary of them whenever I suggest adding them into their dinner.
However, you can include a small can of Jalapeños or a fresh green chilli for an extra kick of spiciness if liked.
Once the casserole is cooked on the stovetop, it's ready to be served. However, I decided to add a nacho topping mainly because I knew my kids would love it, and also for the tasty texture that the crunchy, cheesy, toasted tortilla chips bring. Although, if preferred, the nacho topping can be omitted altogether.
How to prepare
This rice and bean casserole is incredibly simple and can be cooked up in no time to feed a hungry family. Pair it with your favourite Mexican side dishes and accompaniments for a homemade Mexican-inspired feast that's so much better than an expensive takeout.
This recipe can be cooked with a little oil or made oil-free by using vegetable stock instead.
Step 1: First cook the onions, garlic, carrots and bell peppers in either oil or a small amount of vegetable stock.
Step 2: Next add the sweetcorn and diced mushrooms.
Step 3: Mix through the taco seasoning.
Step 4: Add the black beans, kidney beans and rice.
Step 5: Pour in the tomato passata and vegetable stock.
Step 6: Bring to the boil and simmer for 20 minutes.
Step 7: Transfer the mixture to a casserole dish.
Step 8: Place the tortilla chips across the casserole. Sprinkle with grated vegan cheese and chopped coriander [cilantro].
Step 9: Bake for 10 minutes. The casserole will be deliciously melted, crispy and golden.
Serving suggestion: Enjoy with salsa, guacamole, vegan sour cream, extra tortilla chips, and crispy lettuce, or your favourite Mexican accompaniments.
Recipe notes
Storing
Leftover casserole can be stored in the refrigerator within a covered container for 3 days. Or frozen for 2-3 months. Although, I don't recommend freezing the nacho topping as the texture of the tortilla chips will change. Eat the topping and add a fresh nacho topping to the thawed leftovers before reheating.
Reheating
Place the leftover casserole into a heat-proof dish and reheat in a hot oven (original cooking temp) until piping hot. Or reheat portions of casserole within an air-fryer, following your manufacturers instructions for timings, etc. Perhaps place a piece of kitchen foil over the dish to prevent the nachos browning too much while the filling reheats.
FAQ'S
Yes, this casserole can be prepared for gluten-free diets with a few considerations. First, check that the vegetable stock and taco seasoning are certified gluten-free or free from gluten ingredients. Lastly, ensure that your tortilla chips are gluten-free. Although most plain tortilla chips are usually just maize flour, oil, and salt, it's best to check to be sure.
You can substitute any of the ingredients in several ways:
* Swap out the beans for your preferred variety.
* Replace the tomato passata (sieved tomato sauce) with tinned (canned) chopped tomatoes.
* Consider drizzling a homemade vegan cheese sauce over the tortilla chips instead of using grated cheese.
* If you prefer, omit the nacho topping and simply enjoy the casserole. Mix through some nutritional yeast flakes for a cheesy hit, if liked.
* Not fond of mushrooms? Use the equivalent amount of vegan mince (crumbles), either fresh or frozen.
* Substitute the fresh onion and/or garlic with a few teaspoons of the dried varieties.
* Instead of cooking the onions in a tablespoon of olive oil, use ½-3/4 cup of vegetable stock.
* You can use a different rice but you will have to adapt the cooking times and perhaps add extra liquid depending on your rice. For example brown rice will require longer cooking and more liquid.
* Instead of rice you can use quinoa.
* Instead of vegan cheese use nutritional yeast flakes - although do keep in mind that these won't melt!
A few delicious options that pair well with this casserole are guacamole, salsa, grilled or roasted vegetables, corn on the cob, peas, red cabbage, avocado slices, fresh crisp salad, fresh tomatoes, refried beans, baked potatoes, or vegan sour cream.
If you prefer not to use shop-bought taco seasoning or can't find it locally, making your own is simple. Homemade seasoning allows you to adjust the flavours to your liking, adding more of this or that, or omitting certain herbs or spices until it's perfect for you. You can try this easy recipe as a base on Mexicanfoodjournal.com.
There's countless ideas on how to repurpose tasty leftover rice and bean casserole. The cheesy nacho topping may not be able to be used for some of the suggestions, but of course this can simply be eaten.
1. Use the leftover casserole as the base for a burrito bowl. Top it with fresh greens, salsa, avocado, and a dollop of vegan sour cream.
2. Stuff leftover casserole into tacos and top with your favourite toppings like fresh cilantro, diced tomatoes, and sliced jalapeños.
3. Use the leftover casserole as a topping for nachos. Layer tortilla chips with the casserole, vegan cheese, and diced tomatoes. Bake in the oven until the cheese is nicely melted.
4. Make quesadillas using the leftover casserole as the filling. Add some vegan cheese and diced peppers and onions for extra flavour.
5. Slice the top of a bell pepper and take the seeds out. Stuff the peppers with leftover casserole and top with vegan cheese. If you have leftover cheesy nachos you can crumble these on to the top of the peppers. Bake in a hot oven until the peppers are nice and tender.
6. Use leftover casserole to fill tortilla wraps and place them in a baking dish. Cover with enchilada sauce and vegan cheese, and bake in the oven until the filling is bubbling, the cheese has melted, and the edges of the wraps are crisp and golden.
7. Puree leftover casserole with vegetable stock to make a Mexican soup. Serve with a side of the leftover nacho cheese topping, or crushed tortilla chips on top.
8. Add a layer of rice and beans to your chosen bread and sprinkle vegan cheese over or some nutritional yeast flakes, place another slice over the top and toast until heated through and the cheese melted.
More vegan Mexican recipes
For more family-favourite Mexican recipes made vegan, try our delicious Mexican Meatball Soup and Mexican Noodle Soup, both guaranteed to be a hit with your family. And for the best dip for tortilla chips, our no-oil Refried Beans recipe is packed with tasty flavors and pairs really well with these Loaded Black Bean Potato Wedges.
***please note: for US measurements click the 'US customary button' within the recipe and the measurements will switch to tablespoons, cups, and ounces.***
📖 Recipe
Vegan Mexican Rice and Bean Casserole
Equipment
- Non-stick skillet/ pan [If you have a stove-top and oven-safe skillet or casserole dish, use this to save on washing up]
- Casserole dish or oven-safe Dutch oven
- mixing spoon
Ingredients
To cook:
- 1 tablespoon olive oil [or your regular oil, or use ½-¾ cup of vegetable stock]
Mexican rice and bean casserole:
- 1 medium red onion
- 4 cloves garlic [minced/fine diced]
- 1 medium-large carrot [grated]
- 1 green bell pepper [diced]
- 300 grams mushrooms [fine diced]
- 130 grams sweetcorn [frozen, fresh, or canned]
- 1 packet taco/fajita/enchilada seasoning [Use about a 24-28g (just under 1 oz) packet of taco seasoning, or a few tablespoons if using from a tub or jar.]
- 1 can black beans [400g/14 oz can, drained]
- 1 can kidney beans [400g/14oz can, drained]
- 150 grams long grain rice
- 500 grams passata [sieved tomato sauce] [Alternatively, use one can of chopped tomatoes (400g/14 oz) plus 1 tablespoon of tomato puree/paste.]
- 750 millilitres vegetable stock [use a vegan 'beef' flavoured stock if available]
Optional:
- 1 green chilli sliced
Topping: [extra topping can be used as desired]:
- 70 grams vegan cheese
- 50 grams tortilla chips
- 20 grams coriander [cilantro]
Instructions
- Heat the oil or vegetable stock in a skillet and cook the onion for 5 minutes over a medium heat, stirring frequently.1 tablespoon olive oil, 1 medium red onion
- Add the garlic, stir and cook for an extra minute.4 cloves garlic
- Add in the peppers and carrot, and cook for another 2 minutes.1 green bell pepper, 1 medium-large carrot
- Add the mushrooms and sweetcorn, [including the green chilli if using], cook for 4 minutes.Stir frequently.300 grams mushrooms, 130 grams sweetcorn, 1 green chilli
- Sprinkle in the taco seasoning and mix well.1 packet taco/fajita/enchilada seasoning
- Stir through the rice, black beans and kidney beans.1 can black beans, 1 can kidney beans, 150 grams long grain rice
- Pour in the passata and vegetable stock and give it a good stir.500 grams passata [sieved tomato sauce], 750 millilitres vegetable stock
- Preheat the oven 190 Fan / 210 Celsius / Fahrenheit 410 / Gas 6.
- Bring the casserole to the boil, lower the heat, and simmer for 20 minutes.Check to see if the rice is cooked, if not place a lid on your pan, turn off the heat and leave the dish to sit for 10 minutes.
- Check the seasoning and add salt and pepper to taste.
- Transfer the cooked casserole mixture to an oven dish, or if your pan is oven-safe just leave the casserole in the pan.
- Scatter the tortilla chips over the top, sprinkle half of the chopped coriander, and finish with the vegan cheese.70 grams vegan cheese, 50 grams tortilla chips, 20 grams coriander [cilantro]
- Bake for around 5-10 minutes or until the cheese has melted and tortilla chips have browned a little.
- Toss over the rest of the coriander.Serve with guacamole and salsa if liked. If you have any tortilla chips left over from the bag share these out as they are handy for scooping up the casserole.
Notes
- Nutritional data is provided for guidance only and is not a strict calculation as ingredients vary.
- Leftovers can be kept in the fridge, covered, for up to 3 days. Or frozen for 2-3 months [minus the nacho topping].
- Reheat leftovers in the oven until piping hot, using the cooking temperature stated in the recipe.
- Adjust the taco seasoning by adding more or less depending on how spicy your family enjoys their meals.
- Instead of taco seasoning you can use fajita, enchilada, or burrito seasoning - adjust quantities to taste.
- Mushrooms can be replaced with vegan mince [crumbles] either frozen or fresh.
Nutrition
Comments
Prepared our Vegan Mexican Rice and Bean Casserole recipe? We would love to know how you got on with the recipe so do drop us a comment and click the star ratings. All your feedback is very much appreciated. Thanks so much! All the best, Jacq x
Beth Pierce
I loved this twist on rice and beans, so delicious and very yummy! This was such a hit during movie night, last night. My daughter and I had so much fun making this, and we are so excited to make this casserole again!
Jacq
Movie night is the perfect time to enjoy this rice and bean casserole! So glad your daughter enjoyed preparing the casserole 🙂
Megan Ellam
All my favourite things in one meal. Thanks for such a great recipe.
Jacq
Your welcome! Its all my favourite things too. Perfect for enjoying with a movie 🙂
Amy
This is a great combination of flavours, it looks like the perfect healthy meal!
Jacq
It so is but feels more like takeout!
Claudia Lamascolo
I love that this is vegan we love mexican food and this nacho is a favorite way to curb that craving!
Jacq
Absolutely! This casserole is the perfect way to curb the craving with an alternative that is packed full of goodness and tastiness 🙂
Tavo
Delicious! Great twist to rice and beans! very lovely flavors.
Jacq
Thanks! Glad you enjoyed the rice and bean casserole 🙂