Description
A vibrant and hearty Southwest Sweet Potato, Black Bean, and Rice Skillet that combines wholesome ingredients with bold spices for an easy, nutritious, and flavorful meal ready in just 30 minutes. Perfect for a quick weeknight dinner packed with fiber, protein, and zest.
Ingredients
Scale
Main Ingredients
- 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
- 1 (15-ounce) can low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1/2 cup shredded cheddar, colby jack, or Monterey jack cheese
Instructions
- Heat the Oil and Cook Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, salt, and pepper. Sauté for 8 minutes, stirring occasionally to ensure even cooking and prevent burning.
- Steam the Sweet Potatoes: Add 3-4 tablespoons of water to the skillet, cover it with a lid, and let the sweet potatoes steam for about 4 minutes until they become fork-tender, softening the interior.
- Add Remaining Ingredients: Stir in diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, chopped cilantro, and lime juice. Mix thoroughly to evenly distribute the spices and flavors. Taste and adjust seasoning as needed.
- Add Cheese and Melt: Sprinkle shredded cheese evenly over the skillet mixture. Cover again and cook for 3-4 minutes until the cheese has melted into a gooey, flavorful layer on top.
- Serve and Garnish: Serve the skillet warm. Optionally garnish with extra chopped cilantro, avocado slices, and a dollop of Greek yogurt or sour cream for added creaminess and tang.
Notes
- Use pre-cooked rice to speed up the recipe time.
- Adjust the salsa and spices according to your preferred level of heat.
- For a vegan version, omit the cheese or use plant-based cheese alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This skillet can also be served as a filling for tacos or burritos.
