Description
This Southwest Sweet Potato, Black Bean, and Rice Skillet is a delicious and easy one-pan meal that’s perfect for a quick weeknight dinner. Packed with flavor and nutrients, this vegetarian dish is sure to become a family favorite.
Ingredients
Units
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
Main Ingredients:
Instructions
- Sauté Sweet Potatoes: Heat olive oil in a skillet, add sweet potatoes, salt, and pepper. Sauté for about 8 minutes, then steam until fork-tender.
- Add Ingredients: Mix in green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt, and pepper.
- Melt Cheese: Sprinkle shredded cheese on top, cover, and cook until cheese is melted and ingredients are warm.
- Serve: Top with additional cilantro, avocado, and Greek yogurt or sour cream if desired.
Notes
- This dish can be customized with toppings like avocado, Greek yogurt, or hot sauce.
- For a vegan version, omit the cheese or use a dairy-free alternative.
- This skillet meal reheats well, making it perfect for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 20mg
