Mexican Black Bean Dump & Bake

Looking for a quick, hearty, and flavorful meal? This Mexican Black Bean Dump & Bake is a one-pan wonder packed with zesty spices, black beans, and veggies—all you need to do is mix, bake, and enjoy a delicious dinner with minimal effort!

Ingredients

 For the Dump & Bake-

• 2 tbsp olive oil

• 3 tbsp tomato paste

• ½ onion, diced

• 4 garlic cloves, minced

• 2 bell peppers, chopped

• 1 can black beans, drained

• 1 cup corn

• 1 cup crushed or diced tomatoes

• 1 cup rice, rinsed

• 2 tbsp chili powder

• 1 tsp paprika

• 1 tsp cumin

• 2 cups veggie broth

• Salt & pepper

  
  

 For the Creamy Cashew Cheeze Sauce-

• 1 cup cashews, soaked for 10 mins

• 1/2 cup water

• 1 tbsp olive oil

• 2 tbsp nutritional yeast 

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp lemon juice

• pinch of salt

  
  

Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 baking dish.

2. Add the olive oil, tomato paste, onion, garlic, bell peppers, black beans, corn, tomatoes, rice, chili powder, paprika, cumin, veggie broth, and salt and pepper directly into the dish.

3. Stir well so everything is evenly combined.

4. Cover tightly with foil and bake for 45–65 minutes, until the rice is tender and most of the liquid has absorbed.

5. While it bakes, make the cashew cheeze by blending the soaked cashews (drained), water, olive oil, nutritional yeast, garlic powder, onion powder, smoked paprika, lemon juice, and salt until smooth and creamy.

6. Once the bake is done, let it rest for a few minutes, then drizzle generously with the cashew cheeze.

7. Garnish with fresh cilantro if you like and serve hot!