Ingredients
1 3/4 cups (415 ml) low-sodium vegetable broth (homemade or store-bought)
1 cup (~ 250 g) chunky salsa
2 tablespoons nutritional yeast
1 red bell pepper, diced
1 green bell pepper, diced
1/2 yellow onion, diced
2 cans (510 g) canned black beans, drained and rinsed; about 2 3/4 cups
1 cup (182 g) uncooked brown rice
1/2 bunch cilantro leaves, chopped
Optional toppings: Chipotle Mayo, avocado, fresh tomatoes
Instructions
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 peppers and onion evenly across a 9×13″ pan or casserole dish. Sprinkle the 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 (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 60 minutes.
Remove from the oven and top with fresh cilantro, avocado, and chipotle mayo (or serve as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
