Southwestern Black Bean Casserole (Dump and Bake)

frommybowl.com

Candice Clary

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

Optional toppings: Chipotle Mayo , avocado, fresh tomatoes

Directions at frommybowl.com

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