Rice and Bean Taco Casserole

This Rice and Bean Taco Casserole comes together quickly and is a great family weeknight dinner. Hearty and fresh, this casserole is a fun and nourishing take an a traditional comfort food. The taco sauce brings everything together and adds a nice kick!

I’ve really been trying to develop recipes lately that are not only easy to make but also affordable. Grocery prices are insane these days, so it’s important to have recipes like this Rice and Bean Taco Casserole in your back pocket when you don’t have much time or money to spend on dinner.

Casseroles might get a bad wrap, but I can tell you there’s nothing but delicious ingredients in this Taco Casserole! We like to enjoy it with a side of corn chips for a full meal.

Rice and Bean Taco Casserole Recipe Ingredients and Substitutions

• Rice – I used white jasmine rice, but you can use brown rice, quinoa, or another grain of choice. You could even use cauliflower rice!
• Beans – This recipe calls for two cans of black beans, but any kind of bean will do. Pinto beans are a great option.
• Fire-Roasted Tomatoes – I used a can of diced fire-roasted tomatoes. I like them because they have much more flavor than regular canned tomatoes. You can also add fresh tomatoes if you like.
• Corn – I used one can of sweet corn, but you could use frozen or fresh corn in the summer!
• Spices – I used a mixture of cumin, paprika, smoked paprika, chili powder, granulated garlic, granulated onion, and salt and pepper. If you wanted, you could use part of a packet of taco seasoning.
• Taco Sauce – I use taco sauce as the binder in this recipe because I love the flavor and always look for an excuse to eat it. If you can’t find it, you could also use enchilada sauce or salsa instead of the taco sauce.
• Cheese – I used an extra-sharp cheddar because I like its taste, but it’s not the best for melting. A mixture of cheddar and Monterey Jack would work great!
• Optional Toppings – Since canned tomatoes and corn are the only vegetables in this casserole, I also like to add some fresh ones to the top. Here are some ideas: avocado, black olives, tomato, onion, green onion, cilantro, hot sauce, sour cream, guacamole. I also like to serve mine with a side of corn chips.

Why Your Body Will Love This Taco Casserole

• Protein and Fatty Acids – Beans are a great source of plant-based protein, and cheddar provides the body with essential proteins as well. The protein and fiber in beans give them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. 
• Digestive Health – Beans are high in insoluble fiber, which helps bulk up the digestive system and prevent constipation. The fiber in beans also acts as a prebiotic that feeds the good bacteria in the large intestine and carries out toxins in the system.
• Heart Health – Beans also contain a significant amount of soluble fiber, which helps decrease cholesterol absorption in the bloodstream. Lowering the “bad” cholesterol in the body can greatly reduce the chances of a stroke or heart attack.

How To Make This Rice and Bean Taco Casserole

The recipe calls for cooked rice, but if you don’t have any on hand, you can start by cooking your rice.

1. Preheat oven to 425 degrees F. Add rice, beans, corn, tomatoes, spices, taco sauce, and about half the shredded cheese to a large bowl. Mix everything together well and season with salt and pepper to taste. 
2. Transfer the rice and bean mixture to a large baking dish and spread it with a spatula.  Sprinkle over the remaining shredded cheese and top with foil. Bake the casserole for 20 minutes, remove the foil, and bake until the cheese is melted for about 10 more minutes.
3. Remove from the oven and let cool for a few minutes before enjoying.  You can add the toppings to the casserole pan, or each person can add them to their own portion.

Casserole Recipe Frequently Asked Questions

• Is this recipe gluten-free?  Yes, just make sure your taco sauce is gluten-free.
• Is this recipe vegan? No, but it can easily be made vegan by using vegan cheese!
• What can be used as a substitute for rice? You can use any grain you like for this recipe. You could even use cauliflower rice.
• What can be used as a substitute for the taco sauce? If you can’t find taco sauce (I can’t always find it at every grocery store), you can use enchilada sauce or salsa instead.
• Is this casserole recipe freezer-friendly? Yes, this rice and bean casserole can be frozen. You can prepare the filling and freeze it. When ready to use, thaw it, place the mixture in your pan, cover it with cheese, and bake it. You can also assemble the entire casserole and bake it from frozen.
• How long will leftovers last in the refrigerator? If stored in an airtight container, leftovers should last about four days. Reheat them in the microwave, a skillet on the stove, or the oven.

Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!

Looking For More Cozy Vegetarian Casserole Recipes?

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Rice and Bean Taco Casserole

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5 from 1 review

• Author: She Likes Food
• Total Time: 45 minutes
• Yield: 6 1x
• Diet: Vegetarian

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Description

This Rice and Bean Taco Casserole is a family friendly easy vegetarian meal!  It’s quick to prepare and it’s fun to customize with your own toppings.

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Ingredients

Scale 1x2x3x

• 3 cups cooked rice (1 cup dried rice makes about 3 cups cooked rice)
• 2 (15 oz) cans black beans, drained and rinsed
• 1 1/2 cups corn kernels (you can use canned, frozen or fresh)
• 1 (15 oz) can fire roasted petite diced tomatoes
• 1 (8 oz) block cheese, shredded (cheddar or Monterey Jack work great)
• 2 teaspoons cumin
• 2 teaspoons granulated garlic
• 1 1/2 teaspoons onion powder
• 1 teaspoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and black pepper, to taste (I used about 1 1/2 tsp salt and 1/2 tsp pepper)
• 2 – 2 1/2 cups taco sauce (depending on how saucy you like it)
• Optional toppings: avocado, tomato, onion, black olives, fresh cilantro, sour cream, guacamole, hot sauce, salsa, green onion.
• I like to serve mine with corn chips

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Instructions

1. Pre-heat oven to 425 degrees F.  Add rice, beans, corn, tomatoes, spices, taco sauce and about half the shredded cheese to a large bowl.  Mix everything together well and season with salt and pepper, to taste.
2. Transfer rice and bean mixture to a large baking dish and spread out with a spatula.  Top with remaining shredded cheese and top with foil.  Bake casserole for 20 minutes, remove the foil and bake until cheese is melted, about 10 more minutes or so.
3. Remove from the oven and let cool for a few minutes before enjoying.  You can add the toppings to the entire casserole pan or each person can add them to their own portion.

Notes

Lots of notes included in the post text!

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Dinner, Vegetarian
• Method: Oven
• Cuisine: Mexican Inspired