This vegan Dump and Bake Chipotle Black Bean Casserole is made with hearty black beans, sweet potato and brown rice baked in a spicy broth to make a satisfying, protein-rich meal. Gluten-free, Oil-free, Nut-free.
Course Main, Main Course
Diet Gluten Free, Low Fat, Vegan, Vegetarian
Keyword black bean casserole, black bean recipes, chipotle recipes, vegan casserole
Method Oven, Stovetop
Prep Time 15minutes
Cook Time 1hour
Total Time 1hour15minutes
Author Caitlin Shoemaker
For the Broth:
1 1/2cupslow-sodium vegetable broth(homemade or store-bought)
1 14ouncecan diced tomatoes in tomato juice
2chipotle peppers in adobofinely chopped*
For the Casserole:
1sweet potatopeeled and diced (227g or 1 1/2 cups)
1red bell pepperdiced
2 15ounce cansblack beansdrained and rinsed; about 2 3/4 cups
1/2bunch cilantro leaves and stemsdivided and chopped
Prep: Preheat the oven to 400F. Whisk the vegetable broth, tomatoes, chipotle peppers, cumin, and garlic powder together in a medium pot; cover and bring to a boil over high heat.
Dry Ingredients: While the liquid is heating up, add the sweet potato, bell pepper, onion, black beans, and cilantro stems to a 9×13″ pan or casserole dish and mix well. Sprinkle the brown rice evenly over the top.
Bake: Pour the boiling liquid over the casserole, and gently mix everything together to make sure the rice is submerged. 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.
Serve & Store: Remove from the oven and top with the fresh cilantro leaves and diced avocado and chipotle mayo (or as desired). Refrigerate leftovers in a sealed container for up to one week, or in the freezer for up to one month.
Reduce the chipotle peppers to only 1 if you are sensitive to heat
White Rice: Use 1 cup of white rice instead of brown. Follow the recipe as written, but bake at 375F for only 45 minutes.
Quinoa: Use 1 cup of quinoa instead of brown. Follow the recipe as written, but bake at 375F for only 35 minutes.