Black bean sweet potato casserole

a bowl of black bean casserole topped with avocado and a small bowl of cilantro in the upper right.

5 from 1 vote

Black bean sweet potato casserole

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.

Course Main Course

Cuisine American, Mexican

Keyword black beans, brown rice, casserole, sweet potato

Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings servings

Calories 229kcal

Author Debi

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 9x13-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

Add your favorite toppings like shredded lettuce, shredded cheese, extra salsa, avocado, cilantro lime dressing, sour cream, or jalapenos. Makes great tacos, burritos, bowls, or eat it straight.

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.

Nutrition