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–+ servings

Rice and Bean Casserole with Sweet Potatoes

A hearty and nutritious casserole featuring layers of rice, beans, and sweet potatoes, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course, vegetarian
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Casserole Base
  • 1 cup brown rice uncooked
  • 1 can black beans drained and rinsed
  • 1 can diced tomatoes with juice
  • 1 cup vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
Sweet Potato Layer
  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
Topping
  • 1 cup shredded cheese optional, for topping
  • 1 tablespoon fresh cilantro chopped, for garnish

Method
 

Prepare the Sweet Potatoes
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, toss the diced sweet potatoes with olive oil, paprika, salt, and pepper.
  3. Spread the sweet potatoes on a baking sheet and roast for 25 minutes until tender.
Prepare the Casserole
  1. In a pot, combine the brown rice, black beans, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper.
  2. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes until rice is cooked.
  3. Once the rice is cooked, mix in the roasted sweet potatoes.
Assemble and Bake
  1. Transfer the rice and bean mixture to a casserole dish.
  2. Top with shredded cheese if using.
  3. Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly.
  4. Garnish with fresh cilantro before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 8gSaturated Fat: 3gFiber: 10gSugar: 5g

Notes

This casserole can be made ahead of time and stored in the refrigerator. Reheat in the oven before serving.

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