Description
A hearty and flavorful Salsa Verde & White Bean Casserole that combines the tangy zest of salsa verde with tender white beans, shredded jackfruit, fresh corn, and aromatic spices. This vegan, low-sodium dish is baked to perfection and topped with fresh herbs and optional dairy-free cheese for a nutritious and satisfying meal.
Ingredients
Liquid Mixture
- 1 3/4 cups (415 ml) low-sodium vegetable broth (homemade or store-bought)
- 1 cup (~250 g) salsa verde (homemade or store-bought)
Vegetables & Main Ingredients
- 8 ounces canned green chilis
- 1 cup fresh (or thawed frozen) corn
- 1 14 ounce can jackfruit in brine, rinsed well and shredded
- 1/2 small red onion, diced
- 2 cans (510 g) canned white beans, drained and rinsed; about 2 3/4 cups
- 1 cup (185 g) uncooked white rice
Optional Toppings
- Fresh cilantro
- Dairy-free cheese
- Sliced jalapeños
Instructions
- Preheat and prepare broth mixture: Preheat your oven to 375°F (190°C). In a medium pot, combine the low-sodium vegetable broth and salsa verde. Bring the mixture to a boil over high heat to meld the flavors and prepare it for baking.
- Assemble the casserole base: While the broth mixture heats, spread the white beans, shredded jackfruit, fresh corn, diced red onion, and canned green chilis evenly across a 9×13-inch casserole dish. Use a spatula to mix these ingredients well within the dish, then sprinkle the uncooked white rice evenly on top.
- Add broth and bake: Once the broth mixture has reached a boil, remove it from the heat and pour it evenly over the assembled ingredients in the casserole dish. Cover the dish tightly with aluminum foil (or parchment paper followed by foil) to lock in moisture, then bake on the middle rack of the oven for 45 minutes.
- Finish and serve: After baking, remove the casserole from the oven and discard the foil. Top with fresh cilantro, extra diced red onion, sliced jalapeños, and/or dairy-free cheese according to your preference. Serve warm and enjoy!
- Storage tips: Store any leftovers in a sealed container in the refrigerator for up to one week, or freeze them for up to one month to maintain freshness and flavor.
Notes
- This casserole is vegan and gluten-free, making it great for various dietary needs.
- If fresh corn is not available, frozen corn works just as well when thawed.
- Rinsing the jackfruit removes the brine taste and helps it absorb flavors better.
- Uncooked rice absorbs the broth and salsa verde during baking, so no pre-cooking is needed.
- Adjust the amount of jalapeños to control spiciness according to your taste.
