Description

This Southwest Sweet Potato, Black Bean and Rice Skillet is a vibrant, one-pan dish packed with flavor and nutrients, perfect for a quick weeknight meal.

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 over medium heat.
Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally until tender.
Stir in the chili powder, cumin, oregano, smoked paprika, garlic powder, salt, and pepper; cook for 1 minute.
Add the green chiles, salsa, cooked brown rice, and black beans, mixing well.
Cook for an additional 5-7 minutes until heated through.
Remove from heat and stir in chopped cilantro and lime juice.
Top with shredded cheese and let it melt before serving.

Notes

Feel free to customize this skillet by adding your favorite vegetables or protein for a heartier meal.

Prep Time: 20
Cook Time: 30
Category: Main Dish
Method: baking
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 250
Protein: 10g

Keywords: Southwest Sweet Potato, Black Bean and Rice Skillet, one-pan meal, healthy dinner, easy recipes