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Southwestern Black Bean Casserole (Dump and Bake)
Ingredients
  • 1 ¾ 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
  • ½ yellow onion, diced
  • 2 cans (510 g) canned black beans, drained and rinsed; about 2 ¾ cups
  • 1 cup (182 g) uncooked brown rice
  • ½ bunch cilantro leaves, chopped
Note: Ingredients may have been altered from the original.
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