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–+ servings

Rice and Bean Casserole with Sweet Potatoes

A hearty and nutritious casserole combining 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: casserole, main dish
Cuisine: American, vegetarian
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 juices
  • 1 cup vegetable broth low sodium
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Sweet Potato Topping
  • 2 medium sweet potatoes peeled and diced
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
Cheese Topping
  • 1 cup shredded cheese cheddar or mozzarella

Method
 

Prepare the Casserole Base
  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine the brown rice, black beans, diced tomatoes, vegetable broth, cumin, chili powder, garlic powder, and onion powder.
Prepare the Sweet Potatoes
  1. In a separate bowl, toss the diced sweet potatoes with olive oil, salt, and black pepper.
Assemble the Casserole
  1. Spread the rice and bean mixture evenly in a casserole dish.
  2. Top with the seasoned sweet potatoes, then sprinkle the shredded cheese on top.
Bake the Casserole
  1. Cover the casserole with foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the sweet potatoes are tender and the cheese is bubbly.

Nutrition

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

Notes

Let the casserole cool for a few minutes before serving. This dish can be stored in the refrigerator for up to 3 days.

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