Description
A delicious vegan casserole made with brown rice, black beans, and a medley of vegetables.
Ingredients
Scale
- 1 cup Brown Rice (Rinsed)
- 2 cups Vegetable Broth (Low-sodium preferred)
- 1 can Black Beans (Drained)
- 1 can Canned Tomatoes (Opt for organic)
- 1 medium Onion (Chopped; shallots can be used)
- 3 cloves Garlic (Minced; fresh preferred)
- 1 medium Bell Pepper (Diced; any variety)
- 1 tablespoon Olive Oil (For sautéing)
- 1 teaspoon Cumin (Fresh recommended)
- 1 teaspoon Chili Powder (Fresh recommended)
- Optional: some Vegan Cheese (Sprinkle on for melting)
Instructions
- Rinse brown rice under cold water. Combine in a medium saucepan with vegetable broth, bringing to a gentle boil. Reduce heat, cover, and simmer for 40-45 minutes until tender. Fluff and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until fragrant and translucent, about 3-4 minutes. Add diced bell pepper and cook for another 4-5 minutes until softened.
- In a large mixing bowl, combine cooked brown rice, drained black beans, canned tomatoes, and sautéed vegetables. Sprinkle cumin and chili powder, stirring gently to mix, keeping black beans intact.
- Preheat your oven to 375°F (190°C). Grease a casserole dish with cooking spray. Pour in the rice and bean mixture, spreading evenly.
- Cover the casserole with aluminum foil and bake for 45 minutes. Remove the foil and continue baking for another 15 minutes until the top is crispy and golden.
- Remove from the oven and let rest for about 10 minutes before serving. Garnish with avocado or fresh cilantro if desired.
Notes
- This recipe can be made ahead of time and stored in the fridge for up to 3 days.
- Feel free to substitute any vegetables based on your preferences.
- This dish pairs well with a fresh salad or cornbread.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg