Black Bean and Brown Rice Casserole (The Easiest, Tastiest Ever!)

Get ready to meet your new favorite weeknight meal. This Black Bean and Brown Rice Casserole is the ultimate comfort food powerhouse, blending hearty ingredients, savory spices, and gooey melted cheese into one simple, satisfying dish. It’s incredibly easy to assemble, packed with flavor, and perfect for meal prep. Whether you’re feeding a family or just looking for delicious leftovers, this recipe is a guaranteed winner.

Why This Black Bean and Brown Rice Casserole is a Weeknight Winner

There are so many reasons to love this dish! It relies on pantry staples, comes together in under an hour, and is wonderfully versatile. It’s a naturally vegetarian and gluten-free meal that is both nutritious and filling, packed with plant-based protein and fiber. Plus, it’s a fantastic make-ahead option for busy days.

The Simple Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. We’re using wholesome, easy-to-find ingredients to create a dish bursting with Southwestern flavor.

• Brown Rice: Cooked brown rice provides a nutty, chewy base that’s full of fiber.
• Black Beans: The star of the show! Two cans of black beans, rinsed and drained, add the perfect amount of protein.
• Corn: Frozen or canned corn adds a touch of sweetness and texture.
• Red Onion & Bell Pepper: These aromatics build the foundational flavor of the casserole.
• Enchilada Sauce: A good quality red enchilada sauce ties everything together. Use mild or medium, depending on your spice preference.
• Spices: Cumin, chili powder, and dried oregano give the casserole its signature warm, smoky flavor.
• Cheese: A blend of shredded cheddar and Monterey Jack cheese provides the perfect melty topping.
• Olive Oil: For sautéing the vegetables.
• Optional Toppings: Fresh cilantro, sour cream, sliced avocado, or a scoop of fresh homemade salsa (coming soon).

Step-by-Step Instructions for the Perfect Black Bean and Brown Rice Casserole

Making this casserole is as simple as mixing and baking. Follow these steps for a perfect result every time.

1. Preheat and Prepare: Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper and cook until softened, about 5-7 minutes.
3. Combine Ingredients: In a large bowl, combine the cooked brown rice, rinsed black beans, corn, and the sautéed vegetables. Pour in the enchilada sauce and sprinkle with cumin, chili powder, and oregano. Stir everything together until well combined.
4. Assemble the Casserole: Transfer half of the rice and bean mixture to your prepared baking dish. Sprinkle with half of the shredded cheese. Top with the remaining rice mixture, spreading it into an even layer.
5. Bake to Perfection: Sprinkle the remaining cheese over the top. Bake for 25-30 minutes, or until the casserole is heated through and the cheese is bubbly and lightly golden.
6. Rest and Garnish: Let the casserole rest for a few minutes before serving. This helps it set and makes for cleaner slices. Garnish with fresh cilantro, a dollop of sour cream, or your favorite toppings.

Tips for Recipe Success

For the best casserole, keep these simple tips in mind.

• Use Day-Old Rice: If you can, use leftover cooked rice. It’s slightly drier and will hold its texture better in the casserole, preventing it from becoming mushy.
• Rinse Your Beans: Rinsing canned black beans removes excess sodium and the starchy liquid, resulting in a cleaner flavor and better texture.
• Shred Your Own Cheese: Pre-shredded cheese is often coated in anti-caking agents that prevent it from melting smoothly. For the best gooey, cheesy topping, buy a block and shred it yourself. It only takes a minute!

Easy Variations & Dietary Swaps

This recipe is a fantastic starting point. Feel free to customize it to your liking!

Make it Vegan

To make a vegan black bean and brown rice casserole, simply use your favorite brand of dairy-free shredded cheese. Ensure your enchilada sauce is certified vegan as well. It’s that easy!

Add a Protein Boost

If you’re not strictly vegetarian, you can easily add more protein. Stir in a cup of shredded cooked chicken or cooked ground turkey. For a similar texture and flavor profile, you could even take inspiration from a classic ground beef and rice casserole.

Make it Spicy

For those who like a little heat, add a pinch of cayenne pepper to the spice blend, use a hot enchilada sauce, or stir in a diced jalapeño with the onions and bell peppers.

Storing, Freezing, and Reheating

This casserole is perfect for meal prep. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can also freeze the entire casserole before or after baking. To freeze, assemble the casserole in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking as directed.

What to Serve with Your Casserole

This dish is a complete meal on its own, but it also pairs wonderfully with a simple side salad, a slice of cornbread, or some homemade garlic knots. A dollop of guacamole or sour cream on top is always a great addition!

Frequently Asked Questions

Enjoy Your Delicious Casserole!

This Black Bean and Brown Rice Casserole is a simple, hearty, and flavor-packed dish that’s sure to become a staple in your recipe collection. It’s proof that wholesome ingredients can create the most satisfying comfort food. If you make this recipe, I’d love to see it! Share a photo and tag me on Pinterest.

Black Bean and Brown Rice Casserole Recipe

Black Bean and Brown Rice Casserole (The Easiest, Tastiest Ever!)

This Black Bean and Brown Rice Casserole is an easy, cheesy, and satisfying vegetarian meal. Packed with fiber and protein, it's the perfect healthy comfort food for a busy weeknight dinner and is fantastic for meal prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: American, Tex-Mex

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp Olive Oil
• 1 Red Onion diced
• 1 Red Bell Pepper diced
• 3 cups Cooked Brown Rice about 1 cup uncooked
• 2 cans Black Beans 15 ounces each, rinsed and drained
• 1 cup Corn frozen or canned, drained
• 2 cups Red Enchilada Sauce
• 1 tsp Cumin
• 1 tsp Chili Powder
• 1/2 tsp Dried Oregano
• 2 cups Shredded Cheese Blend Cheddar and Monterey Jack work well
• Fresh Cilantro for garnish

Equipment

• 1 9x13 inch Baking Dish
• 1 Large Skillet
• 1 Large Mixing Bowl

Instructions

 

1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Add diced red onion and bell pepper. Cook until softened, about 5-7 minutes.
3. In a large bowl, combine the cooked brown rice, rinsed black beans, corn, and sautéed vegetables.
4. Pour in the enchilada sauce and sprinkle with cumin, chili powder, and oregano. Stir until everything is well combined.
5. Spread half of the mixture into the prepared baking dish. Top with 1 cup of the shredded cheese.
6. Add the remaining rice mixture in an even layer. Top with the remaining 1 cup of cheese.
7. Bake for 25-30 minutes, until the casserole is bubbly and the cheese is melted and lightly golden.
8. Let it rest for 5 minutes before serving. Garnish with fresh cilantro if desired.

Notes

Make-Ahead Tip: Assemble the casserole completely but do not bake. Cover tightly and refrigerate for up to 2 days or freeze for up to 3 months.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.