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Rice and Bean Casserole with Sweet Potatoes

Rice and Bean Casserole with Sweet Potatoes

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Indulge in a comforting and nutritious Rice and Bean Casserole with Sweet Potatoes, perfect for busy weeknights or family gatherings. This one-pan wonder combines hearty brown rice, protein-rich black beans, and sweet potatoes for a meal that’s both filling and wholesome. With minimal prep time and easy cleanup, this casserole is not only delicious but also versatile—customize it to fit your family’s preferences! Whether you enjoy it as a main dish or alongside a fresh salad, this recipe brings everyone together around the table.

Ingredients

Scale
  • 1 cup long-grain brown rice
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 medium sweet potatoes, peeled and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 ½ cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup corn kernels
  • 1 bell pepper, chopped
  • 1 tablespoon lime juice
  • Chili flakes (optional)
  • ½ cup shredded cheese (optional)
  • Fresh cilantro or parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with olive oil and spices; spread on a baking sheet and roast for about 25 minutes until tender.
  2. In a skillet over medium heat, sauté chopped onion until translucent (about 5 minutes). Add garlic and cook for an additional 30 seconds.
  3. In a large bowl, combine roasted sweet potatoes, sautéed onion and garlic, black beans, corn kernels, bell pepper, cooked rice, vegetable broth, lime juice, salt, pepper, and chili flakes.
  4. Pour the mixture into a greased baking dish. If using cheese, sprinkle on top. Cover with foil and bake at 375°F (190°C) for about 25 minutes; uncover and bake for another 10-15 minutes until bubbly.
  5. Let cool slightly before serving; garnish with fresh herbs.

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