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.

Sweet Potato & Black Bean Quinoa Bake

From: eatyourselfskinny

This Sweet Potato & Black Bean Quinoa Bake is healthy and delicious with all your favorite Mexican flavors easily baked together in a single casserole dish!  This recipe is also gluten-free, dairy-free, vegan and great for meal prep!

Yield: 6 Servings

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• Total Time: 65 mins
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Ingredients

• 4 cups sweet potatoes (1/2-inch cubes)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup uncooked quinoa, rinsed
• 1 cup frozen corn, thawed
• 2 cups vegetable broth
• 1 tsp. chili powder
• 2 tsp. cumin
• 1 tsp. garlic salt
• 1/2 tsp. dried thyme
• 1/2 cup green onions, chopped
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Instructions

1. Preheat oven to 375 degrees F.
2. Combine all ingredients, except for the green onions, in a 9×13 baking dish sprayed with cooking spray and bake, covered with tin foil, for 45 minutes.
3. Remove tin foil and continue baking for an additional 15 to 20 minutes until liquid is mostly absorbed and the potatoes are tender.
4. Remove from oven and let the casserole sit for 5 minutes so that any remaining liquid can be fully absorbed and sprinkle with green onions. Serve and enjoy!
5.  

Notes

*If it looks like there is still some liquid in the casserole after baking for an hour, it’s okay! I was initially worried when I pulled out the casserole that it still seemed a bit “liquidy,” but that instantly went away and absorbed perfectly after sitting out for a few minutes right before serving!

It would be easy to add other veggies - chopped spinach, chopped peppers etc.