Southwest Black Bean Casserole

Don’t throw away that leftover rice! This is a simple casserole recipe featuring pantry staples, perfect for using up leftover rice and whatever vegetables you have on hand. Plus, the leftovers can be used in several different ways making delicious meals for days. Leftovers can be enjoyed in your favorite wrap, burrito style or added to greens with toppings for a burrito salad bowl. Say goodbye to food waste and hola to comforting, Southwestern flavors the whole family will enjoy!

There’s no shame in cheating this recipe. If you’re rushed, replace the onions, garlic, pepper and diced tomatoes with a 24oz jar of salsa. Simply mix all ingredients in a bowl with cooked rice and transfer to casserole dish.

1 1/2 cups uncooked brown rice (4-5 cups leftover cooked rice)
3 cups water or vegetable broth
2 Tbsp extra virgin olive oil
1 small white or red onion, chopped
2 cloves garlic, minced
2 Tbsp natural taco seasoning (or make your own spice mix, see below)
1 sweet bell pepper, diced
1 (15oz) can black beans
1 (14.5oz) can diced tomatoes
2 cups frozen corn
1 large sweet potato, peeled and diced (cook for 2-3 minutes in the microwave to soften)
Salt and pepper to taste
1 1/2 cups tortilla chips, crushed (optional for crunchy topping)

Spice Mix:
1 Tbsp ground cumin
1 tsp chili powder
1 tsp ground coriander
1 tsp paprika
1/2 tsp cayenne powder (optional)

View the full recipe at Vega Recipe Center →