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

Chipotle Black Bean Dump & Bake Casserole

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.
Course Main, Main Course
Cuisine American
Diet Gluten Free, Low Fat, Vegan, Vegetarian
Keyword black bean casserole, black bean recipes, chipotle recipes, vegan casserole
Method Oven, Stovetop
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 people
Calories 178kcal
Author Caitlin Shoemaker


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


  • 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.


  • 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! 


Calories: 178kcal | Carbohydrates: 39g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Sodium: 127mg | Potassium: 413mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6052IU | Vitamin C: 34mg | Calcium: 51mg | Iron: 2mg