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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
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:
- 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
- Boil the vegetable broth, tomatoes, chipotle peppers, cumin, and garlic powder together in a medium pot over high heat.
- 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.
- 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.
- 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.
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.
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
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.
By adding the rice on the top, it helps you be able to see if the rice has cooked through properly.
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.
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 Dump & Bake Casserole
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 dry brown rice
- Chipotle Mayo (optional, for topping)
- Avocado (optional, for topping)
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!
This was easy and tasty! Love that it’s budget friendly too. I topped with some red onion and an avocado dressing which was super tasty.
That sounds delicious! Thanks for leaving a review, ELizabeth!
This is absolutely delish!! The addition of the mayo is a must
Thank you, Brogie!
Very easy lunch option while working from home today. Will make again for sure as very versatile recipe depending on what is in the pantry and what veggies I have on hand. Left the skin on the sweeet potato which made even easier to prep. My daughter devoured it with her nachos and guac. Thank you!
So glad you all enjoyed it! Thank you for the review 🙂
Very easy lunch option while working from home today. Will make again for sure as very versatile recipe depending on what is in the pantry and what veggies I have on hand. Left the skin on the sweeet potato which made even easier to prep. My daughter devoured it with her nachos and guac. Thank you!
So glad you both enjoyed it! Thanks for the review, Deborah!
Delicious and perfect meal prep for the week!
Super easy and GREAT flavor ! Nothing falls flat . Plus it’s amazing for a no fuss weeknight dinner and can feel good knowing you’re eating quality nutritional food ! Win win win!!!
Thanks, Larissa!
Made this and it was delicious! Wondering can you make it in an insta pot?
Made this and it was delicious! Wondering, could you make it in an insta pot?
I’m glad to hear that you enjoyed the recipe! As for making the Chipotle Black Bean Dump & Bake Casserole in an Instant Pot, the recipe may need some adjustments since the Instant Pot has different cooking conditions compared to an oven. Here’s a basic guideline on how you might adapt it:
Instant Pot Chipotle Black Bean Casserole
Ingredients:
FOR THE BROTH:
1 1/2 cups low-sodium vegetable broth
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:
Set your Instant Pot to “Sauté” mode and add a splash of vegetable broth.
Add the diced sweet potato, red bell pepper, and red onion to the Instant Pot. Sauté for a few minutes until slightly softened.
Add the chipotle peppers, cumin, and garlic powder. Stir to combine.
Add the uncooked brown rice and give it a stir to mix with the vegetables and spices.
Pour in the vegetable broth and diced tomatoes. Stir well.
Close the Instant Pot lid, set the valve to “Sealing,” and cancel the “Sauté” mode.
Cook on high pressure using the “Manual” or “Pressure Cook” setting for about 20-25 minutes. Exact cooking time may vary based on your Instant Pot model and rice type. Follow Instant Pot cooking guidelines for rice.
Once the cooking cycle is complete, allow for a natural pressure release for about 10 minutes before carefully venting any remaining pressure.
Open the Instant Pot lid and give the casserole a gentle stir. It should be well combined and cooked through.
Serve with fresh cilantro leaves, diced avocado, and optional chipotle mayo.
Enjoy your Instant Pot Chipotle Black Bean Casserole!
Please note that adapting recipes for the Instant Pot might require some experimentation to get the cooking times and results just right, especially for rice and vegetables. Make sure to follow Instant Pot safety guidelines and consult your specific Instant Pot model’s manual for more accurate instructions.
Hello,
This looks delicious I enjoy your dump and bakes. I wanted to know does the sweet potato need to be cooked and then chopped ?
Hi Cam, the sweet potato doesn’t need to be cooked before chopping and adding to the casserole. They should cook with the rest of the ingredients.
I just made this for dinner tonight – I’m newer on here and it’s the first dump & bake I’ve tried. I topped it with chopped avocado and a lime-cilantro sauce – it was delicious. Will definitely make it again. I used quinoa instead of brown rice and found I had to bake it for 50 minutes. Looking forward to trying more dump & bakes. Thanks for this great recipe!
Glad you loved it, Jeannie!
A yummy, easy meal that makes great leftovers! So glad to have another d&b in the rotation.
Love the dump & bake recipes! I made this on taco night as a main plant-based dish for me & a side dish for the rest of the family. I topped mine with a vegan queso & some guacamole, the chopped cilantro & some shredded lettuce, and it was so good!!! I used quinoa & found I had to cook mine close to an hour (maybe 55 min) to get the quinoa to properly soak up the liquid & also to ensure the sweet potato chunks were cooked. I used only 1 can of black beans which was enough for me. I didn’t have chipotle peppers on hand but used a can of fire-roasted rotel tomatoes & peppers which added great flavor & a bit of smokiness! After this I will def experiment with more dump & bake recipes with quinoa in place of the rice!
Thank you for the wonderful review, Clara!
This is SO GOOD! And super duper easy! I love the extra flavor and bite the brown rice give it over white rice. Made it for my lunches this week, and have been topping it with chipotle crema (vegan yogurt + chipotles), cilantro, and salsa. Another bonus, it’s not salty as heck! Def looking forward to trying to other dump bakes and making this one again!
Loved ^-^
Very flavorful & delicious. Will definitely make again.
Yay! Thank you, Marianne!
I’m new to meal prepping. Could I make this up to the point of baking and store it in the fridge a couple days before baking it?
I recommend baking this and storing in an airtight container in the fridge as the ingredients will get soggy if soaking in the liquid for too long. Be sure to let it cool completely before refrigerating!
Very delicious and so easy! I’m back in school so I don’t have tons of time to cook, but I still want to eat healthy meals. This is the perfect weeknight dinner and makes great leftovers.
I used white rice and used some butter lettuce on top instead of cilantro. I added some vegan shredded cheese too. Very delicious! I’ll definitely be making again!
Thank you so much for leaving a review, Ellen! We’re happy you loved it.
This may be my new go-to for when I want a filling meal for several days but don’t want to deal with a lot of dishes or being stuck in the kitchen. So yummy and satisfying!
What if you don’t like cilantro, can you ommit it or change it for something else?
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.
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.
We’re happy you and your family love the recipe, McKenzie!
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!
Thank you for your comment, Jen! I’m so glad you and your husband enjoyed the recipe 🙂