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This Dump-and-Bake Salsa Verde & White Bean Casserole is a veggie-packed, spicy, and fuss-free recipe! You only need 8 simple ingredients to make this vegan and gluten-free main.
Tex-Mex fresh meets cozy and flavorful in this Salsa Verde & White Bean Casserole! This dump-and-bake recipe is packed with all the good stuff – colorful veggies, plant-protein, and a just little heat to keep things interesting.
INSPIRATION & INGREDIENTS
This recipe is my plant-based take on the classic “Green Chili Chicken,” with a few extras to make it a full-on satisfying main. You only need 8 simple ingredients to make this hearty and cozy recipe, and here are a few of the key components:
- Salsa Verde & Canned Green Chiles add a subtle heat and really pack in the Tex-Mex flavor. I like to make homemade salsa verde, but store-bought will work as well!
- Jackfruit in brine adds more texture than flavor, and is meant to imitate shredded chicken, while creamy White Beans add some plant-protein.
HOW TO MAKE DUMP-AND-BAKE CASSEROLE:
Like all dump-and-bake recipes, this one is quick and easy:
- Mix the salsa verde with vegetable broth, then bring it to a boil over high heat
- In the meantime, combine the beans, corn, chilis, jackfruit, and onion together in a casserole dish, then sprinkle the rice on top
- Pour the boiling broth over the casserole, cover well, then bake until the rice is fully cooked.
This casserole is delicious on it’s own, but you can also deck it out to take it to the next level – I chose to top mine with some fresh cilantro, red onion, jalapeño, and a touch of vegan shredded cheese!
If you’re looking for more dump-and-bake casserole recipes, you’ll also love this Southwestern Black Bean Casserole, this Buffalo Cauliflower and Chickpea Casserole, and this Cheesy Broccoli Rice Casserole!
Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂
PrintSalsa Verde & White Bean Casserole
This Dump-and-Bake Salsa Verde & White Bean Casserole is a veggie-packed, spicy, and fuss-free recipe! You only need 8 simple ingredients to make this vegan and gluten-free main.
- Prep Time: 10 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 4 to 6 1x
- Category: Main
- Method: Oven
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 3/4 cups (415 ml) low-sodium vegetable broth (homemade or store-bought)
- 1 cup (~ 250 g) salsa verde (homemade or store-bought)
- 8 ounces canned green chilis
- 1 cup fresh (or thawed frozen) corn
- 1 can jackfruit in brine, rinsed well and shredded*
- 1/2 small red onion, diced
- 2 cans (510 g) canned white beans, drained and rinsed; about 2 3/4 cups
- 1 cup (185 g) uncooked white rice
- Optional toppings: cilantro, dairy-free cheese, sliced jalapeños
Instructions
- Preheat the oven to 375F. Mix the vegetable broth, and salsa verde together in a medium pot and bring to a boil over high heat.
- While the liquid is heating up, spread the beans, jackfruit, corn, red onion, and green chiles across a 9×13″ pan or casserole dish, using a spatula to mix well. Sprinkle the uncooked rice on top.
- Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 45 minutes.
- Remove from the oven and top with fresh cilantro, red onion, jalapeño, and/or dairy-free cheese (or serve as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
Notes
- Jackfruit: to shred jackfruit, drain it from the can and rinse well with water. Use your fingers to shred the jackfruit, removing any seeds you come across. I like to thinly chop the firmer core parts and use them as well to minimize waste. Make sure to use and purchase jackfruit in brine, and not syrup! You can also leave the jackfruit out or replace it with another faux chicken substitute.
- Brown Rice: if you wish to use brown rice instead of white, preheat the oven to 400F instead and bake for 60 minutes instead of 45. I have not tested this recipe with any other grain substitutions
Can you tell me what size can of jackfruit I need to buy ? Thank you!
I used the Trader Joe’s jackfruit which comes in a 20 oz can
As always, this dump-and-bake recipe is fantastic! I left out the jackfruit, but probably should have reduced the amount of broth/salsa just a smidge to compensate — there was a tiny bit more liquid left than I wanted at the 45-minute mark, so I removed the foil and tossed the casserole back in the oven for 5 more minutes and then it was perfect. I also made a cashew-based jalapeño lime crema to drizzle on top, and felt like that took it to the next level!
★★★★★
Yum, love the crema idea! Thanks for the review Miranda 🙂
This is so good! Minimal ingredients and so easy. This winner is being added to my regular list! Thank you 🙏🏼
Glad you liked it, Chrissy!
I can’t get over how good this is! We use 2 cans of 14oz jackfruit.
★★★★★
Glad you loved it, Rachel!
This was delicious and loved by both vegans and non vegans alike! We aren’t big Jackfruit fans, so I swapped it for soy curls and added another quarter cup of water. So far I have made three of your dump and bakes and my family has loved them all! I can’t wait to try more. 🙂
★★★★★
So happy you loved it, Lauralee!
Thank you for another great weekly staple. I make it on Sunday and portion it out for a week of lunches at work. I still enjoy it by Friday!
★★★★★
That’s awesome! thank you, Melissa!
Is there a way to make this in an Instant Pot? I hate to heat up the house with the oven now that warmer weather is here.
Hi Karen! Unfortunately I have not tested this in an Instant Pot. I think the amount of water and cook times would be very different.
This was so delicious. My entire family ate it, I’ll be using this recipe for any dinner parties, special occasions, etc! So easy and so good. Thank you so much for sharing it!
★★★★★
Yay! We’re happy everyone loved it, December!
This was fantastic! The first time I didn’t realize it took 45 mins to bake, but super easy prep. The second time I made it I did half the rice, added a can of jackfruit and more salsa verde. We eat ours with small flour tortillas, cilantro and salsa to top. I’m thinking of trying this inside an enchilada casserole next! Thank you 🙂
★★★★★
You’re so welcome, Dani! Thank you for the review.