Description
A delicious and hearty Southwest Sweet Potato, Black Bean and Rice Skillet that combines sweet potatoes, black beans, and rice with flavorful spices.
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 the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about 8 minutes.
- Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they’re fork tender, about another 4 minutes depending on the size.
- Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
- Add the shredded cheese to the top and cover the skillet with the lid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm.
- Serve topped with additional cilantro, avocado, and plain Greek yogurt or sour cream if desired.
Notes
- Feel free to adjust the spices according to your taste.
- This dish can be made vegan by omitting the cheese or using a dairy-free alternative.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg