Chipotle Black Bean Dump & Bake Casserole

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

subheading: FOR THE BROTH:

1 ½ cups low-sodium vegetable broth ( homemade or store-bought)

1 14 ounce can diced tomatoes in tomato juice

2 chipotle peppers in adobo finely chopped*

1 teaspoon ground cumin

1 teaspoon garlic powder

subheading: FOR THE CASSEROLE:

1 sweet potato peeled and diced (227g or 1 ½ cups)

1 red bell pepper diced

½ red onion diced

2 15 ounce cans black beans drained and rinsed; about 2 ¾ cups

½ bunch cilantro leaves and stems divided and chopped

1 cup uncooked brown rice

optional toppings: Chipotle Mayo and avocado

Directions at frommybowl.com

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