Salsa Verde & White Bean Casserole | Vegan

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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. 

bowl of salsa verde casserole topped with cilantro and jalapeño

INSPIRATION & INGREDIENTS

ingredients for salsa verde and white bean casserole in white ramekins

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:

photo of dump and bake casserole before baking next to photo of cooked casserole topped with cilantro, red onion, and jalapeño

Like all dump-and-bake recipes, this one is quick and easy:

  1. Mix the salsa verde with vegetable broth, then bring it to a boil over high heat
  2. In the meantime, combine the beans, corn, chilis, jackfruit, and onion together in a casserole dish, then sprinkle the rice on top
  3. 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!

salsa verde white bean casserole topped with cilantro jalapeno and red onion

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 🙂

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Salsa Verde & White Bean Casserole

salsa verde and white bean casserole topped with cilantro vegan cheese red onion and jalapeño slices

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.

  • Author: Caitlin Shoemaker
  • 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
Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

 

 

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. This was delicious, I have a Green Chili Salsa I make and used in this. I enjoyed every bite. All my non vegan friends thought I was eating Chicken lol. Flavor was on point and I wouldn’t change anything about it. Will be making this more often. Thank you for your hard work on this site. Can’t wait to try others!

  2. I made this tonight and love it! I am not a fan of white beans but I did use Cannelloni beans anyway. Next time if I use white beans of any kind I will try navy bean as they are smaller. But this is very good! I am not a spice lover so didn’t add any jalapeno’s and it was just the right amount of ‘heat’ for me the way it was. I had no jack fruit as I”m not a fan and instead subbed soy curls, shredded and chopped. YUM! Thank you for a good, healthy meal! Love it and I can’t wait to try more of your recipes!

    1. So glad you loved it, Bonnie! Excited for you to try more of the recipes in the blog! Thanks for leaving a feedback.

  3. Just made this with quinoa and turned out great! Same quantity. Left in for an hour like brown rice 👍🏼 Definitely a recipe to repeat!

    1. One can of jackfruit is about 20 ounces. If you’re using the canned chilis, I would recommend them drained.

  4. Seriously so good! New here and stumbled across this recipe and could not be more impressed. I love cumin so I added some, but wouldn’t change anything else about this recipe. Based on the other reviews, I will be trying all the dump & bake dinners now!!

    1. Welcome to the blog, Jessi! Thank you for trying the recipe and for your feedback. Enjoy! 😀

  5. Do you know what the serving size is? And how many servings you get from one? I would like to do this for meal prep.

    1. Hi Annalisha, I just updated the serving size information – sorry about that! I would say this casserole would serve 4-6 people depending on your hunger level.

  6. This looks yummy but my household is not a fan of jackfruit. Do you have any ideas as to what I can use as an alternative for a similar texture and / or end result? Thanks! Just bought your cookbook on Amazon, BTW! Can’t wait to get it!

    1. I have the same question as Amy. I tried with jackfruit first and although I loved the ease of the receipe and the flavors, I think I would’ve liked it even better without. I thought of adding extra firm tofu at the beginning in small chunks….would that work? any other suggestions?

      1. Finely chopped tofu could work, or even shredded mushrooms! If you don’t like the jackfruit you can also just omit it as well 🙂

      2. I am also not a fan of jackfruit so I tried your suggestion and chopped up 20 oz of white and baby Bella mushrooms. I wanted to report back that 1) it’s delicious and 2) one thing to consider is how much moisture the mushrooms will release, so if anyone else tries it, it will need to be baked longer without the foil! I also had way more moisture since I added the entire jar of salsa verde because I like spicier flavors! It was soooooo good, you just might need to bake 45 more minutes 🙂 (just keep checking it) but it was worth it!

  7. Pros: super easy, lots of protein
    Cons: not super flavorful as is, especially if your broth is low sodium. Could definitely use more salt/seasonings.
    I topped with cheese, hot sauce, red onion, jalapeños and avocado. Would definitely recommend this recipe, just would say to tweak to your flavor preferences!

    1. Thanks for the review, Cadence! I used a full-sodium broth so if you are using low-sodium, you will definitely need to add additional salt to taste

  8. I love all your dump and bake casseroles and this is another great recipe! I made mine with brown rice and added chopped spinach when it came out of the oven and let the casserole sit covered for 10 additional minutes.

  9. This was delicious! I will definitely be making this again. I’m so happy when I find no oil recipes and especially ones that are so easy & delicious.

  10. This recipe was SO GOOD. I love your dump and bake recipes and this one had such a different flavor profile. So good! Will definitely be making again.

      1. Ok so i made it with the extra salsa instead of the chilli and with the brown rice option. The meal was delicious and simple. It did take much longer than an hour, though. But every oven is different. Thanks for another great dump and bake recipe!

  11. I made this last night and it turned out so well!! I used a can of store bought Salsa Verde and a yellow onion instead of red. It was so flavorful and the white rice was cooked perfectly!