Southwestern Black Bean Casserole | Recipe Cart | Recipe Cart

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