Description
A vibrant and hearty Southwest Sweet Potato, Black Bean, and Rice Skillet combining tender sweet potatoes, seasoned black beans, and brown rice with zesty spices and melted cheese. This quick and flavorful one-pan meal is perfect for a nutritious lunch or dinner, delivering a comforting blend of smoky, spicy, and tangy flavors in just 30 minutes.
Ingredients
Scale
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
- 1 (15-ounce) can low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1/2 cup shredded cheddar, colby jack, or Monterey jack cheese
Instructions
- Heat the skillet: Heat olive oil in a large skillet over medium heat to prepare for sautéing the sweet potatoes.
- Sauté sweet potatoes: Add diced sweet potatoes, salt, and pepper to the skillet. Cook for 8 minutes, stirring occasionally, until they start to soften and brown slightly.
- Steam sweet potatoes: Add 3-4 tablespoons of water to the skillet, cover with a lid, and let the sweet potatoes steam for about 4 minutes until fork-tender, ensuring they are fully cooked through.
- Add remaining ingredients: Stir in diced green chiles, black beans, cooked brown rice, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, salsa (or salsa verde), chopped cilantro, and lime juice. Mix everything together evenly and adjust seasoning with salt and pepper to taste.
- Melt the cheese: Sprinkle shredded cheese evenly over the skillet mixture. Cover the skillet and cook for 3-4 minutes until the cheese has melted completely.
- Serve and garnish: Serve warm, garnished with extra chopped cilantro, avocado slices if desired, and a dollop of Greek yogurt or sour cream for added creaminess and flavor.
Notes
- Use low-sodium black beans to keep the salt content moderate and healthier.
- For a spicier kick, add diced jalapeños or extra chili powder.
- This dish can be made vegan by omitting the cheese or using a plant-based cheese alternative and skipping sour cream or Greek yogurt toppings.
- To save time, use pre-cooked or leftover brown rice.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
