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Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly Recipe

Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly Recipe
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★★★★★

5.2 from 19 reviews

This wholesome Rice and Bean Casserole with Sweet Potatoes is a hearty and nutritious dish combining the earthy flavors of black beans, roasted sweet potatoes, and aromatic spices. Perfect for a comforting family meal, this casserole is easy to prepare and can be customized with optional toppings like cheese, fresh herbs, and zesty lime juice. It’s a flavorful vegan-friendly recipe that packs a punch of protein, fiber, and vibrant colors.

Ingredients

Scale

For the Casserole:

  • 1 cup long-grain brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups low-sodium vegetable broth
  • 1 tablespoon olive oil (plus 1 tablespoon for sautéing)
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • Salt and pepper, to taste

For the Topping:

  • ½ cup shredded cheese (optional, e.g., cheddar or mozzarella)
  • Fresh cilantro or parsley, chopped

Optional Add-Ins:

  • 1 cup corn kernels (fresh or frozen)
  • 1 bell pepper, chopped
  • 1 tablespoon lime juice
  • Chili flakes, to taste

Instructions

  1. Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Peel and cube the sweet potatoes into 1-inch pieces, ensuring uniform size for even cooking. Toss the cubes with 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, smoked paprika, and cumin. Spread on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until tender and caramelized.
  2. Cook the Rice: While the sweet potatoes roast, rinse 1 cup brown rice. In a medium pot, combine rice with 2 cups vegetable broth. Bring to a boil, reduce heat to simmer, cover, and cook 40-45 minutes until tender and liquid absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.
  3. Sauté the Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5-7 minutes until soft and translucent. Add minced garlic and cook for another 1-2 minutes until fragrant. Stir in turmeric, oregano, cumin, and salt, coating the mixture evenly with spices.
  4. Assemble the Casserole: In a large bowl, combine the cooked rice, sautéed onion and garlic mixture, black beans, and roasted sweet potatoes. (Optional: add cherry corn and chopped bell pepper for extra flavor.) Mix well. Transfer to a greased 9×13-inch baking dish and spread evenly. Sprinkle shredded cheese on top if desired.
  5. Bake the Casserole: Cover the dish with foil and bake at 375°F (190°C) for 20-25 minutes to meld flavors. If using cheese, remove foil in the last 5-10 minutes to let cheese melt and brown slightly.
  6. Garnish and Serve: Remove from oven and let cool a few minutes. Garnish with chopped fresh cilantro or parsley. Serve slices with a drizzle of lime juice and a sprinkle of chili flakes if you like extra heat.

Notes

  • For a vegan version, omit the cheese or use a plant-based cheese alternative.
  • Make sure to rinse black beans well to reduce sodium content.
  • You can prepare this casserole ahead and refrigerate before baking; adjust baking time accordingly if baking from cold.
  • Customize with your favorite beans or add vegetables like corn and bell peppers for extra nutrition.
  • Spices can be adjusted to taste; add chili flakes for more heat.
  • Leftovers keep well refrigerated for up to 4 days and reheat nicely.

Nutrition

Keywords: rice casserole, bean casserole, sweet potato recipe, vegan casserole, healthy casserole, one dish meal, vegetarian, plant-based, easy dinner

Find it online: https://todayfoodrecipe.com/transfer-the-mixture-into-a-greased-913-inch-baking-dish-and-spread-it-out-evenly-recipe/