Description
A vibrant and hearty meal that combines sweet potatoes, black beans, and rice with a medley of spices, perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 4 ounces diced green chiles
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 15-ounce can low sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of a lime
- 1/2 cup shredded cheddar, colby jack, or monterey jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add sweet potatoes, sprinkle with salt and pepper, and sauté for about 8 minutes.
- Prepare brown rice according to package instructions if not using leftover rice.
- Add diced green chiles, black beans, and cooked brown rice to the skillet. Stir in spices and combine well.
- Add salsa, cilantro, and lime juice to the skillet. Mix until well combined.
- Top with shredded cheese, cover, and cook for another 3-4 minutes until cheese is melted. Serve hot with optional toppings.
Notes
- Sweet potatoes should be cut into even pieces for uniform cooking.
- Cook rice in vegetable broth for added flavor.
- Adjust spices to taste, adding more chili powder for heat if desired.
- This dish is great for meal prep and can be stored in the fridge for up to 4 days.
- Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1/4 of the skillet
- Calories: 350-400
- Sugar: 5g
- Sodium: 300-400mg
- Fat: 10-15g
- Saturated Fat: 3-5g
- Unsaturated Fat: 7-10g
- Trans Fat: 0g
- Carbohydrates: 60-65g
- Fiber: 10-12g
- Protein: 12-15g
- Cholesterol: 15mg