Vegan Southwestern Black Beans Casserole
This dump-and-bake Southwestern Black Bean Casserole is full of veggies and flavor with minimal hands-on time in the kitchen! Quick, easy, and plant-based.
Equipment
- 1 Oven
- 1 Large Bake Casserole Dish
Ingredients
- 1 ¾ cups low-sodium vegetable broth (homemade or store-bought) (415 ml)
- 1 cup chunky salsa 250 grs
- 2 Tbsp Nutritional yeast
- 1 Unit Green Bell Pepper, diced
- 1 Unit Red Bell Pepper, diced
- ½ Unit yellow onion, diced
- 2 ¾ Cups Black beans, drained and rinsed 2 Cans- 510 grs
- 1 Cup Uncooked Brown Rice 182 grs
- ½ Bunch Cilantro Leaves
Instructions
- Preheat the oven to 400F.
- Mix the vegetable broth, salsa, and nutritional yeast in a medium pot and bring to a boil over high heat.
- While the liquid is heating up, spread peppers and onion evenly across a 9×13″ pan or casserole dish.
- Sprinkle the black beans over the veggies, then add the uncooked rice on top.
- Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish.
- Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes
- Remove from the oven and top with fresh cilantro, avocado, and chipotle mayo (or serve as desired).
- Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
Notes
Substitutions: black beans can be swapped for another bean (pinto, garbanzo, etc). There are no substitutions for brown rice – other grains require different cooking times and absorb different amounts of liquid
Optional toppings: Chipotle Mayo, avocado, fresh tomatoes
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