This black bean and rice casserole is a meatless family dinner built around inexpensive pantry staples: cooked rice, canned beans, corn, salsa, and a modest amount of cheese. It uses already-cooked rice, so the casserole heats evenly and reaches the table in about 40 minutes without guessing whether hard grains will soften in the oven.
The flavor is Southwestern-inspired rather than overly spicy, making it easy to adjust at the table. For a stovetop option with similar ingredients, try our black bean and corn taco skillet. For another make-ahead meatless bake, see the pumpkin black bean enchiladas with spinach.
Why use cooked rice in this casserole?
Uncooked rice needs a tightly controlled amount of liquid and a covered baking time. Salsa brands vary in thickness, which can leave oven-cooked rice crunchy or soggy. Starting with 3 cups of cooled cooked rice makes the texture reliable and gives leftover rice a useful second meal.
- Two cans of black beans make the casserole substantial enough to serve as the main dish.
- Salsa supplies tomatoes, chiles, and seasoning in one ingredient.
- Corn and bell pepper add sweetness and color without extra work.
- A short uncovered bake heats the center and melts the cheese without drying the edges.
MealMadeBright is an Amazon Associate and may earn from qualifying purchases. A standard 9-by-13-inch casserole dish holds the mixture in a shallow, even layer.
Black Bean and Rice Casserole with Corn and Salsa
An easy meatless bake with beans, cooked rice, corn, salsa, and melted cheese.
Prep: 15 minutes · Cook: 25 minutes · Total: 40 minutes · Yield: 8 servings
Ingredients
- 2 teaspoons olive oil, plus more for the baking dish
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 medium red bell pepper, diced (about 1 cup)
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fine salt
- 3 cups cooked long-grain white or brown rice, cooled
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 1/2 cups frozen corn, thawed, or drained canned corn
- 2 cups chunky salsa, mild or medium
- 1 1/2 cups shredded Monterey Jack or Mexican-blend cheese, divided
- 2 tablespoons fresh lime juice
- Optional toppings: sliced scallions, chopped cilantro, diced avocado, or plain Greek yogurt
Directions
- Heat the oven to 375°F. Lightly oil a 9-by-13-inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook for 6 minutes, stirring occasionally, until softened. Add the garlic, chili powder, cumin, smoked paprika, and salt; cook for 30 seconds.
- In a large bowl, combine the cooked rice, black beans, corn, salsa, cooked vegetables, lime juice, and 1 cup of the cheese. Stir until evenly mixed.
- Spread the mixture evenly in the prepared dish and top with the remaining 1/2 cup cheese. Bake uncovered for 18 to 22 minutes, until bubbling around the edges and the center reaches 165°F.
- Rest for 5 minutes before serving. Add any optional toppings just before eating.
Estimated nutrition per serving: 310 calories, 14 g protein, 52 g carbohydrate, 8 g fat, 9 g fiber, and 650 mg sodium. Nutrition is an estimate and varies with the salsa, cheese, rice, and toppings.
Practical tips
- Drain the beans and corn well. Extra liquid makes the casserole loose rather than scoopable.
- Use chunky salsa. A thin restaurant-style salsa adds more moisture and may require 5 extra minutes in the oven.
- Cool fresh rice briefly. Spread it on a sheet pan for 10 minutes so it mixes without clumping.
- Taste the salsa first. Its salt and heat determine whether the finished casserole needs extra seasoning.
- Let it rest. Five minutes helps the casserole set and makes clean servings easier.
Variations readers can use
- Vegan: Omit the cheese or use 1 1/2 cups of dairy-free shreds that melt well. Check that the salsa is vegan.
- More vegetables: Fold in 2 cups chopped baby spinach with the hot sautéed vegetables so it wilts before baking.
- Higher heat: Use hot salsa and add one minced jalapeño with the bell pepper.
- Brown rice: Substitute equal-volume cooked brown rice; no other timing change is needed.
- With chicken: Add 2 cups shredded cooked chicken and use a deep 9-by-13-inch dish. Check that the center reaches 165°F.
- Gluten-free: The ingredient list is naturally gluten-free, but verify the salsa, spices, and cheese labels if cross-contact is a concern.
Make-ahead, storage, and reheating
Assemble the casserole through the topping step, cover, and refrigerate for up to 24 hours. Bake it straight from the refrigerator, allowing about 5 additional minutes and confirming that the center reaches 165°F.
Refrigerate leftovers in shallow airtight containers within 2 hours and use within 4 days. Reheat individual portions in the microwave or cover and warm in a 350°F oven until the center reaches 165°F. Freeze cooled portions for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently asked questions
Can I put uncooked rice directly in this black bean casserole?
Not in this version. The liquid ratio and covered baking method would need to change. Use 3 cups fully cooked rice for the intended texture and timing.
Is this a main dish or a side?
With two cans of beans, it is filling enough for a meatless main dish. Smaller portions also work beside roasted vegetables, a green salad, or tacos.
Can I make it without cheese?
Yes. The mixture will be less cohesive but still flavorful. Add sliced avocado or a spoonful of dairy-free yogurt after baking for richness.
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