Chipotle Black Bean Dump & Bake Casserole

GFGluten FreeNFNut FreeOFOil FreeVVegan
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This vegan Dump and Bake Chipotle Black Bean Casserole is made with hearty black beans, sweet potato and brown rice baked in a spicy broth to make a satisfying, protein-rich meal. Gluten-free, Oil-free, Nut-free.

This Chipotle Black Bean Casserole is another dump & bake recipe that’s prepped in just minutes, hearty enough to satisfy a crowd, and realistic for busy weeknights. You’ll be surprised how flavorful it is with minimal ingredients. Anything leftover can be frozen for a quick and easy freezer meal. 

Table of Contents
  1. What You Need for Chipotle Black Bean Casserole
  2. How to Make Chipotle Black Bean Casserole
  3. Serving Suggestions
  4. How to Store this Chipotle Black Bean Casserole
  5. Recipe FAQs
  6. Chipotle Black Bean Dump & Bake Casserole Recipe
a spoon scooping up chipotle black bean casserole on a stovetop with cilantro and an avocado on the side

All About This Sweet and Smoky Casserole

Using chipotle peppers in adobo sauce is one of my favorite tricks for adding instant flavor to any recipe. They’re made from dried chipotle chiles that are packed and rehydrated in a sweet and smoky sauce that is typically made from tomatoes, onions, vinegar, and a combination of spices. 

A little goes a long way, but when you boil just a couple of these little peppers in a savory chipotle broth, you’ll end up with a casserole that’s incredibly rich in flavor and perfectly spicy. Enjoy this Chipotle Black Bean Casserole with your family year-round as an affordable, quick and easy vegan dinner recipe and drizzle with a final touch of creamy Chipotle Mayo to balance the heat. 

What You Need for Chipotle Black Bean Casserole

This dump and bake casserole is made with just 11 budget-friendly ingredients, plus Chipotle Mayo and diced avocado for topping. Many of the ingredients can be substituted to suit what you’ve got in your pantry, but here are a few key ingredients to keep in the dish that add flavor: 

ingredients for the chipotle black bean casserole laid out on a stovetop next to each other
  • Chipotle peppers in adobo: This ingredient is sold in a small can and seriously packs a punch in the flavor department. It’s sweet, smoky, spicy, and unbelievably delicious. There’s a reason you see it pop up in several of my recipes. 
  • Cilantro: If you’ve made my Black Bean Soup you’ll know my secret to getting the most out of your cilantro is using the leaves and stems. Most of the flavor is found in the stems so don’t throw it out! 
  • Diced tomatoes: Both the tomatoes and the tomato juice are added to the broth for a bright, tanginess umami base. 

How to Make Chipotle Black Bean Casserole

side by side images of the chipotle black bean casserole before and after it's baked in the oven
  1. Boil the vegetable broth, tomatoes, chipotle peppers, cumin, and garlic powder together in a medium pot over high heat.
  2. Add the sweet potato, bell pepper, onion, black beans, and cilantro stems to the casserole dish. Mix well, then sprinkle the brown rice evenly over the top. 
  3. Pour the boiling liquid over the casserole, and gently mix together to make sure the rice is submerged. Cover the casserole and bake on the middle oven rack for 60 minutes. 
  4. Top with fresh cilantro leaves, diced avocado and chipotle mayo if desired and serve immediately while hot. 

Caitlin’s Cooking Tips

  • Don’t skip boiling the liquid mixture. Bringing this mixture to a boil not only meshes the flavors together, but also gives the rice a headstart on cooking in the casserole dish. If you add the broth mixture in cold, the rice will take much longer to absorb the liquid and will not be cooked through after 60 minutes. 
  • Reduce the chipotle peppers if you are sensitive to heat. Chipotle peppers in adobo sauce can be incredibly spicy, depending on the brand. If you want a more mild black bean casserole, reduce the chipotle peppers to only 1 pepper. 
a spoon scooping up chipotle black bean casserole on a stovetop with cilantro and an avocado on the side

Serving Suggestions

This dump and bake casserole is meant to be hearty enough to serve as a main dish on its own, but it does pair well with Grilled Romaine & Charred Corn Salad or a simple side of Instant Pot Refried Beans. You can also serve with Pan-Grilled Corn Salsa, Easy Avocado Salsa, Better than the Restaurant Homemade Salsa Recipe, or Quick-Pickled Jalapeños

If you’re looking for more easy dump and bake vegan recipes, you’ll also love this Salsa Verde & White Bean Casserole and this Southwestern Black Bean Casserole! Or, check out my favorite 13 Vegan Dump & Bake Casserole Recipes

How to Store this Chipotle Black Bean Casserole

Refrigerate any leftover chipotle black bean casserole in a sealed container for up to 1 week, or in the freezer for up to one month. Before storing (especially when freezing), allow the casserole to cool completely.

Reheat any leftovers in a microwave-safe bowl or covered in the oven at 350F until warm, about 15 minutes. 

Chipotle black bean casserole dish served in a bowl and topped with avocado and chipotle mayo sauce, with a spoon in the bowl ready to consume

Substitutions and Variations

  • Vegetable broth substitutions: Try vegan chicken broth or vegan beef broth if desired. Note that these broths are typically much higher in sodium, so I may recommend using ¾ cup vegan chicken or beef broth and ¾ cup water. This will keep the dish flavorful but prevent your vegan casserole from being too salty. 
  • Sweet potato substitutions: Butternut squash, honeynut squash or even pumpkin would all make great alternatives. If you are new to honeynut squash, be sure to check out my Roasted Honeynut Squash recipe!
  • Black bean substitutions: Canned pinto beans or red beans will work here. You can also use a combination of the two, for example 1 can of black beans and 1 can of pinto beans. 
  • Brown rice substitutions: Use 1 cup of white rice instead of brown. Follow the recipe as written, but bake at 375F for only 45 minutes. Or, use 1 cup of quinoa instead of brown. Follow the recipe as written, but bake at 375F for only 35 minutes.
  • Chipotle mayo substitutions: If you’re looking for a different dressing to serve, you may like this Chipotle Black Bean Casserole with my Nut-Free Vegan Ranch Dressing, Creamy Cilantro Dressing, or Rosemary Garlic Cashew Cream.

Recipe FAQs

What can I do with lots of black beans?

If you’re looking for other ways to use up additional cans of black beans, you may enjoy Vegan Chipotle Black Bean Chili, Easy Tex-Mex Black Bean Salad, Chipotle Black Bean & Sweet Potato Soup, Vegan Taco Salad or Chipotle Black Bean Burrito Bowls. Or, if you’ve got dried black beans to use, try my popular Instant Pot Black Bean Soup.

Why do I sprinkle the rice on top of the casserole?

By adding the rice on the top, it helps you be able to see if the rice has cooked through properly. 

Can I double this dump and bake casserole recipe?

Doubling the recipe should work out just fine. You may have to increase the cooking time slightly, but a double recipe should fit in one 9×13 casserole dish.

a spoon scooping chipotle black bean dump and bake casserole, topped with cilantro and diced avocado

Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊 

Chipotle black bean casserole topped with avocado and cilantro with serving spoon in casserole dish

Chipotle Black Bean Dump & Bake Casserole

5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
This vegan Dump and Bake Chipotle Black Bean Casserole is made with hearty black beans, sweet potato and brown rice baked in a spicy broth to make a satisfying, protein-rich meal. Gluten-free, Oil-free, Nut-free.

Ingredients
 
 

For the Broth:

  • 1 1/2 cups low-sodium vegetable broth (homemade or store-bought)
  • 1 14 ounce can diced tomatoes in tomato juice
  • 2 chipotle peppers in adobo finely chopped*
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder

For the Casserole:

  • 1 sweet potato peeled and diced (227g or 1 1/2 cups)
  • 1 red bell pepper diced
  • 1/2 red onion diced
  • 2 15 ounce cans black beans drained and rinsed; about 2 3/4 cups
  • 1/2 bunch cilantro leaves and stems divided and chopped
  • 1 cup uncooked brown rice
  • optional toppings: Chipotle Mayo and avocado

Instructions

  • Prep: Preheat the oven to 400F. Whisk the vegetable broth, tomatoes, chipotle peppers, cumin, and garlic powder together in a medium pot; cover and bring to a boil over high heat.
  • Dry Ingredients: While the liquid is heating up, add the sweet potato, bell pepper, onion, black beans, and cilantro stems to a 9×13″ pan or casserole dish and mix well. Sprinkle the brown rice evenly over the top.
  • Bake: Pour the boiling liquid over the casserole, and gently mix everything together to make sure the rice is submerged. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.
  • Serve & Store: Remove from the oven and top with the fresh cilantro leaves and diced avocado and chipotle mayo (or as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Recipe Notes

  • Reduce the chipotle peppers to only 1 if you are sensitive to heat
  • White Rice: Use 1 cup of white rice instead of brown. Follow the recipe as written, but bake at 375F for only 45 minutes.
  • Quinoa: Use 1 cup of quinoa instead of brown. Follow the recipe as written, but bake at 375F for only 35 minutes.
  • This recipe is a variation of and inspired by my Southwestern Black Bean Casserole, but Jackie of Vegan Yack Attack also has a delicious Chipotle Brown Rice Bake as well! 

Nutrition

Calories: 178kcalCarbohydrates: 39gProtein: 4gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gSodium: 127mgPotassium: 413mgFiber: 4gSugar: 5gVitamin A: 6052IUVitamin C: 34mgCalcium: 51mgIron: 2mg
Keyword: black bean casserole, black bean recipes, chipotle recipes, vegan casserole
Course: Main, Main Course
Method: Oven, Stovetop
Cuisine: American
Diet: Gluten Free, Low Fat, Vegan, Vegetarian

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

    1. Yes, you can skip using cilantro if you don’t like it or are not a fan of its flavor.
      Here are a few alternatives you can use:

      Parsley: Fresh parsley has a similar fresh, herbal flavor and can be used as a substitute.
      Fresh basil: Basil has a sweeter, more mild flavor, but it still provides a fresh, herbal taste.
      Oregano: Oregano has a slightly bitter, earthy flavor that works well as a cilantro substitute in Mexican dishes.
      Green onions: Thinly sliced green onions can add a similar freshness and mild flavor to the dish.

      Ultimately, the choice of cilantro substitute will depend on your personal taste preferences and what flavors you want to bring out in the dish.

  1. 5 stars
    I’ve been making this recipe about 1-2 times a month for a while now – our family absolutely loves it! We use the leftovers for quick burritos too.

  2. 5 stars
    Thank you, Caitlin, for this recipe!! My husband and I made this for dinner and we both loved it! One of the best recipes we’ve ever tried! It comes together so quickly and easily. The chipotle mayo is an absolute must to pair with this! I can’t wait to have the leftovers tonight and to make it for friends!