The EASIEST Black Bean & Sweet Potato Casserole

My *Almost* No Prep Dinner Recipe

It’s time for another super easy “dump & bake” recipe! You just add everything to a casserole dish, bake, and enjoy!

2 cups vegetable broth

2 (15-ounce) cans black beans, drained and rinsed

1 large sweet potato, peeled and diced (about 2 cups or 10 oz)

1 cup salsa

1 tablespoon taco seasoning

1 cup uncooked brown rice

Topping ideas: extra salsa, avocado, cilantro sauce, hot sauce, etc.

Instructions

Preheat your oven to 400 degrees.

In a microwave-safe glass, whisk together the vegetable broth, salsa, and taco seasoning. Microwave for 2 minutes, or until boiling. (Alternatively, you can bring this mixture to a boil on the stovetop.)

While the broth mixture is heating, evenly spread the black beans, sweet potatoes, salsa, and taco seasoning across a 9×13″ pan or casserole dish.

Mix everything together until well combined, then spread the uncooked brown rice evenly on top.

Once the broth mixture is boiling, carefully pour it evenly over the casserole. Use a spatula to press the rice into the mixture so it’s submerged.

Cover the casserole dish tightly with aluminum foil and bake on the middle rack of the oven for 55- 60 minutes. The broth should be absorbed. If it looks like there is still liquid in the casserole dish, stir and continue to bake for 5-10 minutes until the broth is completely absorbed.

After baking, remove the casserole from the oven and let it sit, covered, for a few minutes before serving.

Add your favorite toppings and enjoy!

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