black bean casserole

<em>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.</em>

Southwestern Black Bean Casserole

(415 ml) low-sodium vegetable broth (homemade

(~ 250 g) chunky salsa

nutritional yeast

red bell pepper, diced

green bell pepper, diced

yellow onion, diced

(510 g) canned black beans, drained and rinsed; about 2 3/4 cups

brown rice

cilantro leaves, chopped

Optional toppings: Chipotle Mayo, avocado, fresh tomatoes

Preheat the oven to 400F. Mix the vegetable broth, salsa, and nutritional yeast together in a medium pot and bring to a boil over high heat. 

While the liquid is heating up, spread peppers and onion evenly across a 9×13″ pan or casserole dish. Sprinkle the black beans over the veggies, then add the uncooked rice on top.

Remove the vegetable broth from the heat once it comes to a boil and pour evenly over the casserole dish. Cover the casserole with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.

Remove from the oven and top with fresh cilantro, avocado, and chipotle mayo (or serve as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.

Yay!  I love your dump and bake recipes!  I make them all the time for my family!

This is by far my now quarantine go-to!  And so delcious!!  I zhoozed it up with olives &amp; vegan cheese -- tonight gonna throw in a bag of corn just for fun :)  Thanks so much!!!

your email came in just as i was about to decide what to make for lunch. and this seemed easy enough. i had all ingredients except for the chunky salsa so i used the tomatillo salsa i had. the taste is wonderful! every bite better than the last according to my partner. the ingredients can't describe how good this is. for the chipotle mayo i used vegan mayo with chipotle in adobe sauce and lime, also worked perfect.

I love your dump and bake recipes! They are so easy for me to throw together for meal prep with my busy school schedule.  Just made this the second I saw it and I am not disappointed!

This was so easy to make and it turned out absolutely delicious! Definitely going to be making this again soon. Thanks for the recipe :)

This was so easy to make and so delicious! Can't wait to bring to work for lunch this week :)

Just made this casserole and it smelled delicious while it was in the oven- and the flavor was even better! Thank you for such a a quick, easy, tasty and nutritious breakfast that will definitely be going into my meal prep rotation!

I wanted to give some reassurance that this absolutely works! Personally when I put in the liquid it all went to the bottom and my rice, which I added last, stayed on top mostly untouched, so I gently pushed the top layer down a bit just to make sure all rice seemed mostly in contact with liquid. This may be made easier by just adding the rice before the beans, but either way don't fret if you have to mix things to make sure it's all submerged. I used a can of diced tomatoes instead of salsa bc that's what I had, I also added a can of corn, and I used my homemade yogurt for Chipotle "sour cream" in lieu of mayo and it was perfect!! I did "Veganuary" with my partner and we enjoyed it so much that we've decided to stay generally plant-based, and recipes like these make it so so easy. Can't wait to try the next one!

So good and so easy! This recipe would be perfect for quick meal prep. I ended up using frozen peppers since that is what I already had at home and it worked out perfectly. I topped mine with the Trader Joe's Fiesta Dip and pico de gallo.

This is a yummy recipe and very easy to follow but not sure what I done wrong! I needed to add a little bit more liquid as my rice wasn’t cooked. Well some was and some wasn’t ???? so I added a bit more liquid and returned to the oven. After about 20 minutes and a little stir it was fine! Could be the chef, the oven or the rice ???? who knows?!?

Omg this was so awesome and soooo easy. I love a dimp and cook casserole!
I topped it w a cashew/sour cream..diced tomatoes..green onions &amp; sliced olives. 
  I could eat this daily!!
Thx,
Linda

WHOLEY BEAN CASSEROLE GUACAMOLEY.  I am in awe.  So freaking delicious.  The combo of the chipotle mayo and cilantro was the cherry on top.  I will definitely be making this again!!! Being a 22 year old in an apartment with little space and time, this was budget friendly, time friendly &amp; space friendly! 
I used sushi brown rice, and was happy to find that the recipe was easily adjusted.  I also ended up adding extra broth by accident since I didn't want to do the math when using the Better than Bouillon veggie broth paste, so I just let it cook a little longer and stirred occasionally! :) 20/10 would recommend.

I tried this and I loved it! But I wanted to know how would I make this in the instant pot?

This recipe was awesome. I ate it with sliced avocado and a homemade cheesy walnut sauce.  I also added some corn. Thanks for your great recipe creations!

I make some variation of this pretty often, with whatever I have on hand, and you can absolutely sub white rice! Just use about 1.25 cups liquid, and take the temp down to 350-375 F depending on how hot your oven runs. I use 375. Cook for 45 minutes instead of 60. I also love cutting this recipe in half, cause I only have myself to cook for.... Really great way to use up any leftover veg, too.

Just made this Caitlin, turned out fantastic! Thank you for this easy, healthy and delicious option.

I love this recipe! I normally toss a zucchini in it as well. My whole family will eat it without anyone fussing!!

This recipe is easy to follow and a a good cheap meal.  I think I would add salt if I made it again.

I was going to make mexican lasagna, which I love, but it does have a bit more prep than I was feeling tonight. I stumbled on your recipe and made it even easier by using a frozen pepper and onion mixture. I also added frozen corn. Because of the cold ingredients, I did find it necessary to cook about 15 minutes longer to get the rice to fully absorb the liquid. So impressed with how easy and tasty. Thank you.

delicious! for anyone out there worried about substitutions, I always cook this with little variations. I usually do Spanish rice as I love the flavor, and I reduce the cook time down to 45 minutes uncovered. I don't use a casserole dish so I'm not sure how the dimensions also change the cook time. one thing I've done to make sure that the rice cooks through all the way is to place the rice layer towards the bottom underneath the beans. I also use pinto beans instead, and add more peppers. Overall, making changes seems to work out fine as long as you watch it and compensate when things don't work perfectly!

Hi Caitlin,

This recipe was wonderful! So easy, quick and delish. I used one can of black beans and one can of pinto beans. We don't care for cilantro, so I left it out. Individually we added gauc, kitehill sour cream, and tortilla chips. A complete dinner, thank you!!

Wanted to let you know that I halved the ingredients and used a smaller pan.  It worked perfectly!  Thank you for a wonderful recipe.

Home run, Caitlin! My family loves this recipe! The second time I wanted to make it I didn't have peppers, so I used zucchini instead. I also added frozen corn like I saw others did in the comments, but I added it to the broth and salsa mix so it wouldn't change the temp of the assembled dish or the cooking time. Worked out great! 
Thanks for another amazing recipe! My 6 year old and I love watching your videos and trying out new recipes. You're part of our homeschooling curriculum. ???? 
Love ya sister!

Delicious!  Great flavors and very easy to make.  I used one can of black beans and one can of pinto beans.  Next time I'll try the zucchini and corn recommendations.  I'm definitely adding this recipe to my regular rotation.

This southwest black bean casserole is made with ground turkey, black beans, peppers, and cheese. Healthier comfort food!

Southwest Black Bean Casserole

lb. turkey

chopped onion

jalapeno pepper, seeds and ribs removed, diced

red pepper, chopped

tsp salt

tsp cumin

red pepper

garlic cloves,

chicken broth

black beans, rinsed and drained

tomatoes

bacon

(2 oz) shredded Monterey Jack cheese

green onions

Heat a large nonstick skillet over medium-high heat. Add ground turkey and a handful of the onions to the pan, sauteing until meat is browned. Remove turkey and set aside.

Coat pan with cooking spray. Add onion, pepper, and jalapeno, sauteing for 4 minutes and stirring occasionally. Add salt, cumin, red pepper, and garlic. Saute for 1 minute, stirring constantly (I added a tablespoon or two of water to keep things from sticking in the pan.)

Stir in broth and black beans. Bring mixture to a boil and cook for 5 minutes. Mash beans to desired consistency.

Spoon mixture into an 8-inch square baking dish coated with cooking spray. Top with turkey, bacon, tomato, and cheese. Bake at 425F for 30 minutes or until lightly browned. Top with green onions and let cool for at least 10 minutes (otherwise it will be too runny).

Serve with sour cream, tortilla chips, on tacos, on a salad, or just eat it plain!

I just finished lunch and am stuffed but your casserole makes me hungry again! What beautiful photos - esp of something like a casserole that doesn't usually turn out "pretty" - I love southwestern flavors - healthy + comfort...this is a winner in my book!

I made this tonight and loved it! Definitely a keeper. I can't wait to try another recipe.

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Southwestern Black Bean Casserole

Southwest Black Bean Casserole

Top 2 black bean casserole recipes from across the web

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Southwestern Black Bean Casserole

Southwest Black Bean Casserole

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