Description
A hearty and flavorful Southwestern Black Bean Casserole featuring a blend of black beans, brown rice, colorful bell peppers, and a zesty salsa broth, baked to perfection and topped with fresh cilantro and optional creamy chipotle mayo and avocado.
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 (200°C). In a medium pot, combine the low-sodium vegetable broth, chunky salsa, and nutritional yeast. Bring this mixture to a boil over high heat to meld flavors and prepare the broth for the casserole.
- Arrange Vegetables and Beans: While the broth heats, evenly spread the diced red and green bell peppers along with the diced yellow onion across the bottom of a 9×13-inch casserole dish. Sprinkle the drained and rinsed black beans evenly over the vegetables, then top with the uncooked brown rice in a uniform layer.
- Pour Broth and Bake: Once the broth mixture reaches a boil, remove it from heat and pour evenly over the layered ingredients in the casserole dish. Cover the dish tightly with aluminum foil (or parchment paper followed by foil) to allow even cooking and steam retention. Bake on the middle rack of the oven for 60 minutes until the rice is tender and has absorbed the broth.
- Add Toppings and Serve: Remove the casserole from the oven and sprinkle the chopped fresh cilantro on top. Add optional toppings such as creamy chipotle mayo, sliced avocado, and fresh tomatoes as desired. Serve warm.
- Storage: Store any leftover casserole in an airtight container in the refrigerator for up to one week, or freeze for up to one month for best quality.
Notes
- This casserole is naturally vegan and gluten-free, making it suitable for many dietary preferences.
- Adjust the salsa heat level according to personal taste; use mild salsa for less spice or hot salsa for a spicier dish.
- For a nuttier flavor, toast the brown rice lightly before assembling the casserole.
- Chipotle mayo can be made vegan by using a plant-based mayonnaise and mixing with chipotle powder or adobo sauce.
- Feel free to substitute vegetable broth with chicken broth if a non-vegetarian option is desired.
