Description
A vibrant and hearty Southwest Sweet Potato, Black Bean, and Rice Skillet that combines tender sweet potatoes, seasoned black beans, and brown rice with bold southwestern spices. This one-pan meal is topped with melted cheese and fresh lime juice, perfect for a quick, nutritious, and flavorful dinner in just 30 minutes.
Ingredients
Scale
Vegetables & Aromatics
- 2 cups peeled and diced sweet potato
- 4 ounces diced green chiles
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Spices & Seasonings
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
Other Ingredients
- 1 tablespoon olive oil
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 (15-ounce) can low-sodium black beans, drained and rinsed
- 1/2 cup shredded cheddar, colby jack, or Monterey jack cheese
Instructions
- Heat and Sauté Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes along with salt and pepper, sautéing them for about 8 minutes and stirring occasionally to ensure even cooking.
- Steam Sweet Potatoes: Add 3-4 tablespoons of water to the skillet, cover, and let the sweet potatoes steam for approximately 4 minutes until they become fork-tender, helping them cook through gently.
- Add Remaining Ingredients and Seasonings: Stir in the diced green chiles, drained black beans, cooked brown rice, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, salsa, chopped cilantro, and lime juice. Mix everything thoroughly and adjust salt and pepper to taste.
- Add Cheese and Melt: Evenly sprinkle the shredded cheese over the mixture in the skillet. Cover and cook for an additional 3-4 minutes until the cheese is fully melted and bubbly.
- Serve: Serve the skillet warm, garnished with extra cilantro, avocado slices, and optionally a dollop of Greek yogurt or sour cream for added creaminess and flavor.
Notes
- You can substitute brown rice with quinoa or white rice based on preference.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Adjust the amount of chili powder and smoked paprika to control the level of heat.
- Using low-sodium black beans and salsa helps keep the sodium content moderate.
- Leftovers store well and can be reheated in a skillet or microwave.
