Southwestern Black Bean Casserole | Recipe Cart
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.
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Cooking tools:
- Oven
- Pot
- Stove
- Baking pan
- Baking dish
- Aluminum foil
- Parchment paper
- Refrigerator
- Freezer
- Airtight container
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
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
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