Spinach & Bean Chipotle Casserole [vegan]

This vegan spinach and bean chipotle casserole is just so delicious.

This vegan spinach and bean chipotle casserole is just so delicious. Inspired by Mexican cuisine, it is loaded with iron and plant-based protein and makes a complete meal.

Ready in 35 minutes or less, it is a perfect dinner for when you have no time to linger in the kitchen but still want a hearty meal.

Make it spicy or not by playing around with the amount of chipotle you add to this casserole. You can use any type of white beans such as butter beans or cannellini beans.

I usually serve this Spinach & Bean Chipotle Casserole with some crunchy bread to soak up the tasty juices.

I hope you enjoy this recipe as much as we do. If you make this recipe, don’t forget to tag me on Instagram!

Spinach & Bean Chipotle Casserole [vegan]

This vegan spinach and bean chipotle casserole is just so delicious.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Beans & Pulses, One-pot Meals

Cuisine Mexican

Servings 6 people

Calories 287 kcal

Equipment

large pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

 

MetricUS Customary

 

1x2x3x

• 800 g cans of white beans
• 260 g spinach leaves – washed & dried
• 800 g can of chopped tomatoes
• 100 g bulgur
• 1 onion
• 3 large garlic cloves – crushed
• 500 ml water
• 1 Tbsp fresh oregano leaves
• 1 tsp paprika
• 1 1/2 tsp ground cumin
• 1/2 to 1 chipolte
• juice of 2 limes
• bunch of coriander
• extra virgin olive oil
• salt & pepper

Hands Free Mode(Switch on to prevent your screen from going dark)

Instructions

 

• Heat some olive oil in a large saucepan.
• Fry the finely chopped onion, crushed garlic with paprika and cumin until golden and soft.
• Add the chopped tomatoes, bulgur, spinach and water. Add oregano and crushed chipolte.
• Bring to boil. Cook under medium heat until bulgur is cooked and liquid has thicken (around 15 mins).
• Rinse and drain the beans. Tip on top of spinach mixture.
• Cook for another 3 mins or so until the beans are hot.
• Add the lime juice. Season to taste.
• Serve with fresh coriander sprinkled on top and with some crusty bread.

Nutrition

Serving: 250gCalories: 287kcalCarbohydrates: 55gProtein: 18gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 242mgPotassium: 1352mgFiber: 14gSugar: 5gVitamin A: 4254IUVitamin C: 28mgCalcium: 224mgIron: 8mg

Find this recipe online:

Spinach & Bean Chipotle Casserole [vegan]

https://theflexitarian.co.uk/recipe-items/spinach-bean-chipotle-casserole-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might enjoy

• Roasted Cauliflower Salad with Barley & Crunchy Chipotle Almonds [vegan]
• Smoky Chipotle Mayo [vegan]
• Cauliflower Tacos with Smoky Chipotle Mayo [vegan]
• Sweet Potato, Leek & Lentil Casserole [vegan] [gluten free]
• Sweet Potato & Black Bean Mexican Casserole [vegetarian]