Description
This Southwestern Black Bean Casserole is a hearty, flavorful, and nutritious one-dish meal featuring black beans, colorful bell peppers, brown rice, and a zesty salsa broth. Baked to perfection with a touch of nutritional yeast for added depth, it’s topped with fresh cilantro and optional toppings like chipotle mayo and avocado for a delicious Southwestern flair.
Ingredients
Scale
Main Ingredients
- 1 3/4 cups (415 ml) low-sodium vegetable broth (homemade or store-bought)
- 1 cup (~250 g) chunky salsa
- 2 tablespoons nutritional yeast
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 yellow onion, diced
- 2 cans (510 g) canned black beans, drained and rinsed (about 2 3/4 cups)
- 1 cup (182 g) uncooked brown rice
- 1/2 bunch cilantro leaves, chopped
Optional Toppings
- Chipotle mayo
- Avocado
- Fresh tomatoes
Instructions
- Preheat and Prepare Broth: Preheat your oven to 400°F (204°C). In a medium pot, combine the vegetable broth, chunky salsa, and nutritional yeast. Bring this mixture to a boil over high heat, which will infuse the broth with rich, tangy flavors and the nutritional yeast adds a cheesy, savory note.
- Assemble the Casserole: While the broth heats, evenly spread the diced red and green bell peppers along with the diced yellow onion in a 9×13 inch casserole dish. Sprinkle the drained and rinsed black beans over the vegetables, then top with the uncooked brown rice, distributing it evenly across the top.
- Add Broth and Bake: Once the broth mixture reaches a boil, remove it from the heat and immediately pour it evenly over the assembled ingredients in the casserole dish. Cover the dish tightly with aluminum foil (you can place parchment paper underneath the foil for easy cleanup if you prefer) and place it in the center rack of your preheated oven.
- Bake Until Rice is Tender: Bake the covered casserole for 60 minutes. During this time, the rice will cook in the flavorful broth, absorbing the salsa and vegetable essence while softening to perfection.
- Finish and Serve: Remove the casserole from the oven and uncover it. Sprinkle the chopped fresh cilantro over the top. Add any of the optional toppings you like, such as chipotle mayo for a smoky kick, creamy avocado slices, or fresh tomatoes. Serve warm and enjoy!
- Storage: Store any leftovers in an airtight container in the refrigerator for up to one week or freeze for up to one month.
Notes
- You can substitute fresh salsa with your favorite store-bought chunky salsa if preferred.
- For a spicier version, add diced jalapeños or a pinch of cayenne pepper to the broth mixture.
- This casserole is great for meal prep and reheats well in the microwave or oven.
- Ensure the casserole is covered tightly while baking to trap steam for proper rice cooking.
- To make it vegan and gluten-free, just double-check your salsa and toppings are compliant.
