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Southwestern Black Bean Casserole

By frommybowl.com

Southwestern Black Bean Casserole

Prep:10minCook:1h

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.

Updated at: Thu, 21 Nov 2024 12:26:13 GMT

Nutrition balance score

Great

Glycemic Index

42

Low

Glycemic Load

30

High

Nutrition per serving

Calories459.9 kcal (23%)

Total Fat9.7 g (14%)

Carbs70.4 g (27%)

Sugars6.8 g (8%)

Protein19.3 g (39%)

Sodium1126.7 mg (56%)

Fiber17.4 g (62%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

415mllow-sodium vegetable broth

homemade or store-bought

1 cupchunky salsa

2 tablespoonsnutritional yeast

1red bell pepper

1green bell pepper

0.5yellow onion

2 x 510gcanned black beans

cans, drained and rinsed

1 cupbrown rice

0.5 bunchcilantro leaves

Optional toppings

Instructions

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Notes

8 liked

1 disliked

Delicious

Easy

Makes leftovers

One-dish

Fresh

Tawnie Gulizia· 11 months ago

Makes leftovers

So good & ridiculously easy! Follow recipe quantities exactly. Use two cans black beans (don’t vary beans) & a medium salsa for more flavor; added corn.

So good & ridiculously easy! Follow recipe quantities exactly. Use two cans black beans (don’t vary beans) & a medium salsa for more flavor; added corn.

Amanda Renaud· last year

Makes leftovers

We used 90 sec rice, cut back on the broth and time. Also added chips and turned this into 6 servings.

We used 90 sec rice, cut back on the broth and time. Also added chips and turned this into 6 servings.

Michael Martin· 2 years ago

Flavor was good, but even after 80 minutes the brown rice was still undercooked. Cumin and lime would be good additions