One Pot Bean Casserole
Perfect for busy weeknights, this hearty One Pot Bean Casserole is a comforting, flavor-packed dish that comes together with minimal effort and cleanup. Loaded with protein-rich black beans and pinto beans, vibrant bell peppers, juicy diced tomatoes, and warm spices like chili powder and cumin, this casserole satisfies both your taste buds and your nutritional needs. The addition of uncooked rice and sweet corn creates a wholesome, filling base, while the optional melted cheddar cheese topping adds a rich, indulgent finish. Made in just one skillet or Dutch oven, this crowd-pleasing recipe requires only 10 minutes of prep and simmers to perfection in under 35 minutes. Garnish with fresh cilantro for a pop of color and freshness before serving. Whether you're feeding a family of six or meal prepping for the week, this one-pot wonder is guaranteed to become a go-to favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 bell pepper, diced (any color)
- 1 15-ounce can canned black beans, drained and rinsed
- 1 15-ounce can canned pinto beans, drained and rinsed
- 1 14.5-ounce can canned diced tomatoes (with juice)
- 1 cup vegetable broth
- 1 cup uncooked white or brown rice
- 1 cup frozen corn
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese (optional for topping)
- 0.25 cup fresh cilantro, chopped (optional for garnish)
Instructions
Heat the olive oil in a large, deep skillet or a Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent.
Stir in the minced garlic and diced bell pepper, and cook for another 2 minutes.
Add the black beans, pinto beans, diced tomatoes (with juice), and vegetable broth to the pot. Stir to combine.
Mix in the uncooked rice, frozen corn, chili powder, cumin, paprika, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and simmer for 25-30 minutes, stirring occasionally, until the rice is fully cooked and the liquid is absorbed.
Once cooked, remove from heat and fluff the mixture using a fork.
If desired, sprinkle shredded cheddar cheese over the top while the casserole is still warm and let it melt.
Garnish with fresh cilantro before serving. Enjoy!
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 30.5 g | 152% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 370.8 g | 135% | |
| Dietary Fiber | 65.4 g | 234% | |
| Total Sugars | 28.3 g | ||
| Protein | 102.6 g | 205% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1363 mg | 105% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 4442 mg | 95% | |
*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.
