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This Black Bean Sweet Potato Casserole is a hearty, healthy dish made with wholesome ingredients like brown rice, black beans, and sweet potatoes. With minimal prep required, it comes together quickly and goes straight into the oven, and is perfect for busy weeknights. Serve it warm straight from the baking dish, scoop it into tortillas for easy vegetarian tacos, or add it to a grain bowl for a satisfying meal. Versatile and filling, it works beautifully as both a vegetarian main dish or a flavorful side.
Packed with plant-based goodness, this easy vegetarian casserole is naturally comforting, nutritious, and full of bold flavor. Tender diced sweet potatoes, black beans, salsa, and earthy brown rice combine with delicious Mexican-inspired spices for a meal that’s as nourishing as it is satisfying. Customize it with your favorite toppings — think avocado, sour cream, cilantro, or jalapeños — for a fun, family-friendly vegan or vegetarian dinner everyone will love.
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How to make
This dish is super easy to make, just a little chopping, measuring, and toss it all in a 13×9 pan and into the oven.
First, bring the broth to a boil. I like the microwave, it’s quick and easy but you can also do it on the stove.
Spray the 13×9 pan with non-stick spray then lay down the uncooked broth rice.
Mix all the other ingredients in a bowl so they all get well combined. Then spread them over the rice. Pout the hot broth over the top of the veggies and rice, and make sure all the rice is in the broth.
Cover the pan with foil or a lid, and bake until all the liquid is absorbed. That’s it!
If you love this casserole dish, be sure to check out my black bean sweet potato enchiladas and cottage cheese sweet potato bowls recipes.
How to serve
It’s great on its own as a vegetarian main dish served straight from the casserole dish. It also makes a great side dish with a nice piece of fish or some chicken. But don’t stop there. Serve it in tacos or burritos. I love it in quesadillas or on nachos. And it makes a fantastic bowl.
You can customize it after baking by adding your favorite toppings like shredded lettuce, shredded cheese (I recommend cheddar and pepper jack), extra salsa, avocado, cilantro lime dressing, sour cream, or jalapenos.
Storage
Store leftovers in an airtight container in the fridge for up to 5 days. When ready to eat, reheat in the microwave or rewarm in the oven until heated through.
Changes to the recipe
As always, I encourage you to make the recipe as written first, then try mixing it up if you want.
Use your favorite salsa. Hot, medium, mild. I love homemade salsa.
Use your favorite broth as well. I recommend vegetable broth to keep the dish vegetarian and vegan, but if your family prefers chicken broth and you have some in the kitchen already, feel free to use that. Just know that the dish is no longer vegetation if you use chicken broth.
Want more veggies in the casserole, try adding canned green chiles, drained canned tomatoes (either instead of the salsa or in addition to the salsa), kale, or corn.
Want to use different beans? Try pinto beans, kidney beans, or white beans.
Top the casserole with crushed tortilla chips for a fun crunch.
Add in some ground beef or chicken for a meaty casserole.
Can I use something other than brown rice?
Yes, if you’re afraid that your family won’t like the whole-grain brown rice, you can swap white rice or even quinoa, but cooking times will vary. Just so you know though, my husband, who is a white rice fan and only tolerates brown rice, actually loves the casserole, so give it a try as is.
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Recipe
Black bean sweet potato casserole
Ingredients
- 2 cups vegetable broth
- 1 cup uncooked brown rice
- 2 cans (15-ounce) black beans, drained and rinsed
- 1 large sweet potato peeled and diced
- 1 red bell pepper chopped
- 1 cup salsa
- 1 tablespoon oil
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
Instructions
- Preheat oven to 400° F.
- In a microwave-safe glass measuring cup, microwave the vegetable broth for 2-3 minutes, or until boiling. You can bring the broth to a boil on the stovetop if you prefer.
- While the broth is heating, spread the uncooked brown rice evenly on the bottom of a 9×13-inch pan or casserole dish that’s been sprayed with non-stick cooking spray.
- Mix the black beans, sweet potato, red pepper, salsa, oil, and seasonings in a large bowl together until well combined, then evenly spread over the top of the rice.
- Once the broth is boiling, carefully pour it evenly over the casserole, and spread the veggies and rice out evenly, making sure the rice is submerged in the broth.
- Cover the dish tightly with a lid or aluminum foil and bake on the middle rack in the oven for 65-75 minutes, or until the broth is absorbed. If there is still liquid in the casserole dish, stir it and continue to bake for 5-10 minutes until the broth is completely absorbed. Carefully remove from the oven, and let sit for a minute or two before serving.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
This casserole is fabulously easy to make and so tasty. We love it around my house, and I love that I can make the leftovers into so many different dishes. I hope you give it a try and love it as much as we do. Debi, author, Life Currents