Black Bean and Brown Rice Casserole
Warm, hearty, and packed with bold Tex-Mex flavors, this Black Bean and Brown Rice Casserole is the ultimate comfort food for weeknight dinners or meal prepping. Featuring wholesome brown rice and protein-rich black beans, this casserole is loaded with vibrant ingredients like red bell peppers, sweet corn, and a medley of aromatic spices, including cumin, chili powder, and paprika. Topped with melty cheddar cheese and a sprinkle of fresh cilantro (optional), this dish comes together seamlessly with just 20 minutes of prep time and bakes to gooey perfection in under an hour. Perfect as a vegetarian main dish or a flavorful side, this easy casserole marries simple pantry staples with satisfying, crowd-pleasing results.
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Recipe Information
Ingredients
- 1 cup brown rice
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 2 cups black beans, drained and rinsed
- 1 cup canned diced tomatoes, drained
- 1 cup frozen corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1.5 cups shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cook the brown rice according to the package instructions. This should yield about 2 to 2.5 cups of cooked rice.
While the rice cooks, heat olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and diced red bell pepper, cooking for another 2-3 minutes.
Add the black beans, diced tomatoes, frozen corn, cumin, chili powder, paprika, salt, and black pepper to the skillet. Stir well and cook for 5 minutes to allow the flavors to combine.
In a large mixing bowl, combine the cooked rice with the black bean mixture. Mix until evenly combined.
Lightly grease a 9x13-inch casserole dish with cooking spray or a small amount of olive oil.
Transfer the rice and bean mixture into the prepared casserole dish and spread it out evenly.
Top the casserole with the shredded cheddar cheese.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
1729 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 188.7 g | 69% | |
| Dietary Fiber | 44.7 g | 160% | |
| Total Sugars | 20.8 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1481 mg | 114% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2304 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
