Vegetarian Pizza Casserole with White Beans and Rice
This Vegetarian Pizza Casserole with White Beans and Rice recipe checks off so many boxes! It’s meat-free, protein-packed, flavorful, easy to make, and perfect for a cozy weeknight dinner. The veggies can be easily customized based on your family’s preferences, and you can choose between white or brown rice. Serve with a side salad, and enjoy.
Surprisingly, we had our first big snow last week, and it definitely feels like casserole weather around here. Casseroles are one of those polarizing meals that can either evoke bad childhood dinner memories or warm feelings of love and support. Personally, I enjoy a cozy casserole recipe, especially when it’s packed with protein and tastes like pizza! This Vegetarian Pizza Casserole with White Beans and Rice comes together easily and is perfect for a weeknight dinner.
Why You’ll Love This Pizza Rice Bake
It’s easy to make – This pizza casserole recipe requires some time in the oven, but it’s very easy to prepare. The vegetables can be diced up a day or two before, and having cooked rice already on hand saves a ton of time. Use an oven-safe frying pan to cook the veggies, and have a one-pot meal!
It’s customizable – I love this pizza-bake recipe because the vegetables, or “pizza toppings,” can be changed depending on what you enjoy or have on hand. You can even add some plant-based sausage or pepperoni if you like.
It’s great for lunch or dinner – This filling casserole is versatile enough to be enjoyed for either lunch or dinner. I like to make a big pan for dinner, and I usually send my husband off with leftovers for a few lunches during the week.
Why Your Body Will Love This Vegetarian Casserole
Mental Health – This one might sound weird, but I firmly believe that eating a cozy meal is good for your mental health. Cold weather makes our bodies crave warm, casserole-type meals, and this particular casserole recipe is loaded with healthy ingredients, so it will fill you up without weighing you down. This is a great recipe for a friend who may need some extra coziness in their life.
Digestive Health – A high-fiber diet is imperative for good digestive health, and white beans contain 19 grams of fiber per cup of cooked beans. Beans have a mixture of soluble and insoluble fiber, which greatly benefit the digestive process. Soluble fiber absorbs water in the digestive tract, helping regulate the absorption of nutrients. It also binds to the bile in the digestive tract, carrying out toxins that would otherwise recirculate throughout the body. A diet high in beans is excellent for detoxifying the liver, among many other benefits. Insoluble fiber helps bulk up our stool, ensuring that things run smoothly.
Immune Health – I tried to use a variety of colorful vegetables for this pizza casserole because bright-colored veggies are packed with antioxidants. Antioxidants protect our bodies from damage caused by free radicals and unstable molecules that can increase disease risk.
Vegetables – I tried to use common pizza toppings, including red and green bell peppers, mushrooms, red onion, and zucchini. You can use any veggies you like, though. Black or green olives would be a great addition.
White Beans – I used two cans of Great Northern beans because I like how creamy they are. Cannellini beans or even chickpeas could be substituted. If you prefer not to use any beans in this recipe, you can double the rice used.
Rice – I used two cups of pre-cooked white rice. This meal comes together quickly if you already have some leftover rice. I like to use frozen rice if I don’t have any already-cooked rice. Brown rice or quinoa can be substituted.
Marinara Sauce – You can use marinara sauce or regular pasta sauce. The main difference is that marinara is usually a little thicker than jarred pasta sauce.
Cheese – I used a mixture of shredded mozzarella and Monterey Jack cheese. If you have some on hand, goat cheese or feta would be a great addition. Vegan cheese can easily be substituted.
Seasonings – I like to add some dried oregano, fresh parsley, and garlic for extra flavor.
How To Make A Pizza Rice Bake
Preheat the oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini, and mushrooms. Season with a pinch of salt and cook the veggies until softened, about 5 minutes.
Add the minced garlic, dried oregano, and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to reduce the heat so my vegetables get nicely browned.
Next, add the white beans, rice,and marinara sauce. Mix until completely combined, then turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt if needed.
Transfer the entire mixture to an oven-safe baking dish. Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, then remove the foil and bake for another 7-10 minutes until the cheese is completely melted. You can broil the top for a minute or two if needed.
Remove from the oven and let cool for a few minutes. If desired, garnish with fresh parsley, parmesan cheese, and red pepper flakes, and enjoy.
Casserole Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this pizza casserole vegan by using your favorite meltable vegan cheese.
How many servings does this recipe make? Depending on their size, it makes 4-6 servings.
What should this casserole be served with? I suggest serving it with a side salad, breadsticks, garlic bread, or your favorite veggie side dish. It is hearty enough to stand alone, though, especially when enjoyed for lunch.
Is this recipe freezer-friendly? Yes, I suggest assembling the casserole in a freezer-friendly container, secure it tightly, and freeze it for up to 3 months instead of placing it in the oven. Leftovers that have already been cooked can also be frozen if needed.
How long do leftovers last? Leftovers should last 4-5 days if stored in an airtight container.
What is the best way to reheat leftovers? Reheat in the microwave for 1-2 minutes or in the oven at 425 degrees F until warmed through.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP.
Looking For More Easy Vegetarian Casserole Recipes?
Vegetarian Pizza Casserole with White Beans and Rice
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Author:She Likes Food
Total Time:55 minutes
Yield:4-6
Diet:
Vegetarian
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Description
This Vegetarian Pizza Casserole with White Beans and Rice checks off so many boxes! It’s meat-free, protein packed, full of flavor, easy to make and perfect for a cozy weeknight dinner. The veggies can be easily customized based on what you family likes, and you can choose between white or brown rice. Serve with a side salad and enjoy.
Ingredients
2 teaspoons olive oil
1 small zucchini, diced (1–2 cups)
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1/2 small red onion, diced
1 cup diced mushrooms, I used white button
2–3 cloves garlic, minced
1/2 teaspoon dried oregano
2 (15 oz) cans white beans, I used great northern beans
2 cups cooked rice, white or brown
1 (24 oz) jar marinara sauce
2 cups shredded mozzarella cheese
1/4 cup chopped fresh parsley
Salt and black pepper, to taste
Instructions
Pre-heat oven to 425 degrees F. Heat a large skillet over medium heat and add olive oil, diced bell peppers, onion, zucchini and mushrooms. Season with a pinch of salt and cook veggies until softened, about 5 minutes.
Add in the minced garlic, dried oregano and 1/4 teaspoon black pepper. Mix together and cook for another 2-3 minutes. I like to turn up the heat a little bit so that my vegetables get nicely browned.
Next, add in the white beans, rice and marinara sauce. Mix together until completely combined and turn the heat off. Stir in 1 cup of shredded cheese and the fresh herbs. You can also add extra salt at this time, if needed.
Transfer the entire mixture to an oven safe baking dish.* Evenly top the casserole with the remaining 1 cup of shredded cheese and cover tightly with foil. Bake the pizza casserole for 20 minutes with the foil on, remove foil and bake for another 7-10 minutes, until cheese is completely melted. You can broil the top for a minute or two, if needed.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley, parmesan cheese and red pepper flakes, if desired, and enjoy.
Notes
*If you have an oven safe frying pan, you don’t need to transfer the mixture to a different dish. You can just sprinkle the cheese right on and stick it in the oven.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. This delicious bean dish is a great one-pan vegetarian meal that can be enjoyed as a side or main course, with chips or corn tortillas and your favorite toppings. Each serving boasts 26 grams of protein, so you’ll feel satisfied for hours after eating.
Given how much I love beans and cheese, it’s a little surprising that I haven’t already posted a recipe like this one. These Cheesy Green Chile Pinto Beans are quick and easy to throw together while packing in tons of flavor. Enjoy them with tortilla chips or rice for a filling meal that’s high in protein and fiber.
Why You’ll Love These Cheesy Pinto Beans
Minimal Main Ingredients Needed – This recipe uses Pinto beans, canned green chile, and canned tomatoes. Cheese and spices are also needed, but if you have a stocked spice cabinet, it shouldn’t be a problem.
Made in One Pot – This recipe can be made in one pot with an oven-safe skillet. I used an enameled cast iron skillet to cook the bean mixture on the stove and then transferred it to the oven to melt the cheese at the end.
Versatile – I love having these green chile pinto beans on hand because they can be used in many different ways. I like to serve them as a side dish or enjoy them as a main with tortilla chips or corn tortillas. Add your favorite toppings or roll this filling into a burrito with some added rice.
Why Your Body Will Love These Green Chile Pinto Beans
Blood Sugar Regulation – Pinto beans are high in fiber and protein, giving them a low glycemic index. This means they digest slowly and don’t cause blood sugar levels to spike or rise too quickly. This makes pinto beans a healthy choice for people with diabetes who need to control their blood sugar levels more.
Heart Health – Beans 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.
Digestive Health – Beans are also 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. Green chile also benefits digestion by increasing the production of gastric juices and improving nutrient absorption.
Cheesy Green Chile Pinto Bean Recipe Ingredients
Pinto Beans – I used three cans of pinto beans that I rinsed and drained. I love pinto beans in this recipe, but you can use any kind of beans you like.
Green Chile – I used two small cans of Hatch green chile. Fresh or frozen green chile is also great if you can get it. I like using the mild kind, but you can use whatever heat level you prefer.
Tomatoes – I used a can of fire-roasted tomatoes. I drained off most of the liquid and diced the tomatoes into pieces similar in size to the green chile (optional). Freshly diced tomatoes work great, too.
Spices – I seasoned these pinto beans with cumin, paprika, smoked paprika, granulated garlic, dried oregano, salt and pepper. If you don’t have these spices on hand, you can buy a packet of chili or fajita seasoning and use a Tablespoon or two.
Onion & Garlic – Fresh onion and garlic create a nice flavor base for this recipe and complement the other ingredients.
Cheese – I used pepper jack cheese because I love its flavor and wanted to add some extra heat. Regular Monterey jack, or even cheddar, also works. If making this dish vegan, use your favorite meltable vegan cheese.
How To Make Cheesy Pinto Beans
Preheat the oven to 425 degrees F. Heat a large (oven-safe) skillet over medium heat and add the diced onion with a pinch of salt. Cook the onion until softened, 3-4 minutes. Add the minced garlic and cook another 1-2 minutes until fragrant.
Add the pinto beans, canned tomatoes, green chile, spices, and salt and pepper. Mix well to combine the ingredients completely. Let the mixture cook until heated and then simmer for about 5 minutes.
Next, add half of the shredded cheese and stir until melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the preheated oven until melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Recipe Frequently Asked Questions
This recipe is already gluten-free.
Make this recipe vegan by using your favorite melty vegan cheese substitute.
Can I use black beans instead of pinto beans? Yes, any kind of beans can easily be subbed into this recipe.
What kind of cheese is best? I like using pepper jack in this recipe because of the heat it adds, but any cheese will do.
How should I enjoy this recipe? There are many ways to enjoy these pinto beans. I like to eat them with chips or warm corn tortillas. You can also make them into burritos or enjoy them as a side to scrambled eggs.
Is this recipe freezer-friendly? Yes, I suggest cooking the bean mixture on the stove, letting it cool completely, and then transferring it to a freezer-friendly container. Add the top layer of cheese, cover and secure, and freeze for up to three months.
How long do leftovers last? Leftovers should last about 4-5 days if stored in an airtight container.
Do you have a question I didn’t answer? Please ask me in the comment section below, and I will respond as soon as possible.
This Cheesy Green Chile Pinto Bean recipe is cozy and flavorful. These delicious beans are a great one pan vegetarian meal that can be enjoyed in many different ways. Serve as a side dish or as the main course, along side chips or corn tortillas, with your favorite toppings. Each serving boasts 26 grams of protein, so you’ll be satisfied for hours after eating.
Ingredients
2 teaspoons olive oil
1/2 medium sized yellow onion, diced
2–3 cloves garlic, minced
3 (15 oz) cans pinto beans, drained and rinsed
1 (14.5 oz) can fire roasted tomatoes, I like to drain the liquid and then dice them up into small pieces
2 (4 oz) cans diced green chile, I used mild
1 1/2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon granulated garlic
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (8 oz) block pepper jack cheese, grated (divided)
Instructions
Pre-heat oven to 425 degrees F. Heat a large (oven safe*) skillet over medium heat and add the diced onion, with a pinch of salt. Cook onion until softened, 3-4 minutes. Add in the minced garlic and cook another 1-2 minutes, until fragrant.
Add in the pinto beans, canned tomatoes, green chile, spices and salt and pepper. Mix until everything is completely combined and let mixture cook until heated through and starting to simmer, about 5 minutes.
Next, add half of the shredded cheese in and stir until cheese is melted. Evenly sprinkle the remaining half of the cheese on top of the pinto beans and place in the pre-heated oven until cheese is melted, 5-7 minutes.
Remove from the oven and allow to cool for a few minutes before enjoying. Garnish with chopped cilantro and enjoy with tortilla chips or warm corn tortillas
Notes
*If you don’t have an oven safe skillet, you can cook the mixture in a regular skillet and then transfer it to an oven safe dish to finish cooking.
You could also place a lid on the pan once you’ve sprinkled the top layer of cheese on and let it sit for a few minutes to hopefully melt the cheese, rather than placing the entire pan in the oven.
Prep Time: 20 mins
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