Chipotle Black Bean Dump & Bake Casserole

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 people

Calories 178kcal

Author Caitlin Shoemaker

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

US Customary - Metric

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.

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