southwest sweet potato skillet: easy black bean and rice delight
A delightful Southwest Sweet Potato, Black Bean and Rice Skillet packed with flavor and nutrition, perfect for a quick and healthy meal.
Equipment
- large skillet
Ingredients
Vegetables
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
Spices
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- to taste salt and pepper
Other Ingredients
- 4 ounces diced green chiles
- 0.5 cup salsa or salsa verde
- 2 cups cooked brown rice
- 15 ounces low sodium black beans drained and rinsed
- 2 tablespoons chopped cilantro
- 1 each lime Juice of
- 0.5 cup shredded cheese cheddar, colby jack, or monterey jack
Instructions
Cooking Instructions
- Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they're fork tender, about another 4 minutes depending on the size.
- Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
- Add the shredded cheese to the top and cover the skillet with the lid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm. Serve topped with additional cilantro, avocado, and plain Greek yogurt or sour cream if desired.
Nutrition
Serving: 1servingCalories: 378kcalCarbohydrates: 60gProtein: 14gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 14mgSodium: 540mgFiber: 13gSugar: 6g
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