Description
This Southwest Sweet Potato, Black Bean, and Rice Skillet is a flavorful and satisfying one-pan meal that combines sweet potatoes, black beans, rice, and a blend of spices. Topped with melted cheese and fresh cilantro, it’s a comforting dish perfect for a quick weeknight dinner.
Ingredients
Units
Scale
Sweet Potato:
- 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
Other Ingredients:
- 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
- Prepare Sweet Potatoes: Heat olive oil in a large skillet. Add sweet potatoes, salt, and pepper. Sauté over medium heat for about 8 minutes. Add water, cover, and steam until fork-tender (about 4 minutes).
- Combine Ingredients: Add green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt, and pepper to the skillet. Stir to combine.
- Add Cheese: Sprinkle shredded cheese over the top, cover, and cook for 3-4 minutes until cheese is melted and ingredients are warmed through.
- Serve: Top with additional cilantro, avocado, and Greek yogurt or sour cream if desired.
Notes
- You can customize this skillet with your favorite toppings like avocado, jalapeños, or hot sauce.
- This dish reheats well, making it great for meal prep.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 16g
- Cholesterol: 25mg
