Description
A delicious and nutritious Rice and Bean Casserole with Sweet Potatoes that combines wholesome ingredients for a satisfying meal.
Ingredients
Scale
- 1 cup brown rice
- 1 can black beans, drained and rinsed
- 1 large sweet potato, peeled and diced
- 1 cup corn kernels
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, sauté the onion and garlic until translucent.
- Add the diced sweet potato, bell pepper, and corn, cooking until slightly tender.
- Stir in the black beans, brown rice, vegetable broth, cumin, chili powder, salt, and pepper.
- Transfer the mixture to a casserole dish and cover with foil.
- Bake for 45 minutes, then remove the foil and add cheese if desired.
- Bake for an additional 15 minutes or until the rice is cooked and the cheese is melted.
- Let it cool for a few minutes before serving.
Notes
- For a spicier dish, add jalapeños or hot sauce.
- This casserole can be made ahead of time and stored in the refrigerator.
- Leftovers can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Rice and Bean Casserole, Sweet Potatoes, Vegan Casserole, Healthy Dinner