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  • 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
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