Description
A flavorful and hearty Southwest Sweet Potato, Black Bean, and Rice Skillet combining tender sweet potatoes with smoky spices, black beans, rice, and melty cheese for a quick, nutritious, and satisfying one-pan meal perfect for weeknight dinners.
Ingredients
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
- 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 oil and sauté sweet potatoes: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the peeled and diced sweet potatoes along with salt and pepper, sautéing for about 8 minutes until they start to soften.
- Steam the sweet potatoes: Add 3 to 4 tablespoons of water to the skillet and cover it with a lid to steam the sweet potatoes for another 4 minutes or until they are fork tender, adjusting time based on sweet potato size.
- Add remaining ingredients and combine: Remove the lid and stir in diced green chiles, drained black beans, cooked brown rice, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, salsa or salsa verde, chopped cilantro, lime juice, and additional salt and pepper to taste. Mix everything well to combine flavors evenly.
- Melt the cheese: Sprinkle shredded cheddar or your choice of cheese evenly over the top of the mixture. Cover the skillet again and cook for 3 to 4 minutes until the cheese melts and the dish is warmed through.
- Serve: Serve the skillet hot, topped with extra chopped cilantro, avocado slices, and a dollop of plain Greek yogurt or sour cream if desired for added creaminess and freshness.
Notes
- Use low sodium black beans and adjust salt to control sodium content.
- Substitute brown rice with white rice or quinoa if preferred.
- For a spicier dish, increase the chili powder or use spicy salsa.
- To keep it vegan, omit cheese or use a plant-based cheese alternative.
- Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
