Southwestern Black Bean Casserole

1 can corn, drained

2 cups low sodium vegetable broth

1 cup chunky salsa

2 tbsp nutritional yeast

1 red bell pepper diced

1 green bell pepper diced

1/2 yellow onion diced

2 cans black beans, drained and rinsed (about 2  3/4 cups)

1 cup uncooked brown rice

1/2 bunch cilantro leaves, chopped

Optional toppings:  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 the peppers and onion evenly across a 9x13 pan or casserole dish.  Sprinkle the corn and 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 and bake in the middle rack of the oven for 60 minutes.

Remove from the oven and top with fresh cilantro, avocado or tomatoes.  Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.