Yield: 4 servings

Bean & Rice Fajita Casserole in a Jar

Mason jar, on gray background, filled with the dry ingredients used to make Bean & Rice Fajita Casserole, sealed and a printed label tied to the rim of the jar.

A simple but delicious beans & rice that you can cook in casserole form in the oven.  It's about as hands-off as you can get!  Mix with water and bake, and dinner is done in no time!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes



  1. Layer ingredients into clean, wide-mouth mason jar in the order listed above. Shake to settle contents.
  2. Place new canning lid on top of jar. Using wide-mouth attachment for a FoodSaver, vacuum seal lid onto jar following instructions from your FoodSaver manual. (You can also insert an oxygen absorber before putting on lid if you'd like.)
  3. Remove vacuum attachment and put ring on. Tighten by hand, but don't over tighten.
  4. Label and date. Store in cool, dry location.

To cook:

Preheat oven to 350 degrees Fahrenheit.  Empty contents of jar (minus oxygen packet if present) into large casserole dish.  Add 6 cups of boiling water.  Bake, uncovered, for 35 minutes.


Be sure to use quick cook beans in this recipe, NOT regular dry beans. If you don't want to get both types of quick cook, just double the amount of one of them (either black or red).

Nutrition Information:



Serving Size:

4 people

Amount Per Serving: Calories: 256Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 15mgSodium: 522mgCarbohydrates: 38gFiber: 8gSugar: 3gProtein: 13g

Nutrition information provided as an estimate only.

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