I hadn’t planned to share this recipe in a blog post (which I hope explains the bad lighting of the photo that I took as an afterthought when I made this dish!).
After I shared aforementioned terrible photo in my Instagram stories I had quite a few requests for the recipe, so here we are.
I’m glad I had requests for this recipe, because it really was too tasty and easy not to share!
Plus, the black bean/brown rice combo gives you a hefty serving of fibre & protein so it’s also too healthy not to share! This is a great weeknight meal because it’s low maintenance and fast. I served ours with guacamole and a side salad of dark leafy greens.
- 1 1/2 cups brown rice*
- 1 can black beans, rinsed and drained
- 1 can diced green chilies (127ml)
- 1 can finely chopped tomatoes (I used Mutti brand, 398ml)
- 2 fresh tomatoes, chopped
- 1 red bell pepper, diced
- 1/4 cup puréed sweet potato (optional but nice for creaminess)
- 1 cup finely chopped cilantro
- 5 green onions finely chopped
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp chili powder
- Sea salt & pepper to taste
- 2 cups white cheddar cheese (I prefer extra old!)
- Cook rice in broth according to package directions.
- Heat the oven to 400F and grease a large rectangular casserole dish with avocado oil.
- While the rice cooks, chop the red pepper, tomatoes, cilantro & green onions.
- In a large casserole dish: pour in the black beans, green chilies, canned and fresh tomatoes, red pepper, cilantro, green onions, sweet potato, spices, sea salt & pepper, and mix it all together.
- Add the cooked rice and 1 cup of the cheese. Mix everything together well and spread out evenly in the dish, smoothing the top.
- Top with the remaining cheese. Add more cheese if there are bald spots with no cheese!
- Bake uncovered at 400 F for about 20 minutes, until the cheese is bubbly and light brown.
- Serve with a big dollop of homemade guacamole (my recipe is in my digital cookbook which you can purchase HERE!)
* I always cook my brown rice in my Instant Pot in homemade chicken broth. If you haven’t tried cooking your rice in broth, I highly recommend it! It’s a game changer for elevating flavour.
Please let me know if you try this recipe! I’d love to see your photos – I’m sure they’ll have better lighting than mine!