Salsa Verde White Bean Dump & Bake

This bright, cozy dump-and-bake tastes like a green enchilada bowl - but you only need one dish. White beans, rice, corn, and salsa verde bake together into a creamy, green-chili casserole that’s comforting, saucy, and ridiculously easy. A fresh cilantro-lime crema on top makes every bite pop!

Ingredients

For the Casserole-

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1/2 small onion, finely diced

• 1 (4 oz) can diced green chilies

• 2 cans white beans, drained & rinsed

• 1 cup uncooked white rice

• 1 cup corn

• 2 cups vegetable stock

• 1 cup salsa verde

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt & pepper

  
  

For the Cilantro/Spinach-Lime Crema

• ½ cup vegan yogurt

• 1 tbsp apple cider vinegar

• 1–2 tbsp lime juice

• 2 tbsp chopped cilantro OR spinach

• 1 tsp garlic powder

• Pinch of salt

  
  

Directions

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

2. Add the olive oil, garlic, onion, green chilies, white beans, rice, corn, cumin, chili powder, vegetable stock, salsa verde, salt, and pepper to the dish.

3. Stir well so the rice is evenly distributed and submerged.

4. Cover tightly with foil or a lid and bake for 40–45 minutes, until the rice is tender and most of the liquid has been absorbed.

5. Remove from the oven and let rest, covered, for 5 minutes to thicken.

6. Blend together all the cilantro-lime crema ingredients until smooth and drizzleable.

7. Spoon into bowls, drizzle generously with crema, and finish with deiced tomatoes, jalapeños, cilantro, or lime. Enjoy!