Description
Southwest Sweet Potato, Black Bean, and Rice Skillet is a vibrant, hearty vegetarian dish that’s quick and easy to prepare. Packed with roasted sweet potatoes, black beans, brown rice, and southwest spices, this one-pan meal offers both flavor and nutrition. Ready in just 30 minutes, it’s perfect for busy weeknights, meal prep, or as a satisfying meatless dinner option!
Ingredients
- 1 large sweet potato, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 can (4 oz) diced green chiles
- 1/2 cup salsa or salsa verde
- 1 cup cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 cup shredded cheddar, Colby Jack, or Monterey Jack cheese
Instructions
- Cook the Sweet Potato: Heat olive oil in a large skillet over medium heat. Add the diced sweet potato and sauté for about 8 minutes, until it begins to soften.
- Steam the Sweet Potato: Add a few tablespoons of water to the skillet and cover with a lid to steam the sweet potato until it’s fork-tender.
- Add the Rest of the Ingredients: Stir in the green chiles, black beans, cooked rice, spices, salsa, cilantro, and lime juice. Season with salt and pepper to taste.
- Heat Through: Stir everything together and heat for a few minutes until everything is warmed through.
- Melt the Cheese: Sprinkle the shredded cheese over the mixture, cover the skillet with a lid, and let it cook for 2-3 minutes until the cheese is melted.
- Serve: Serve warm, topped with additional cilantro and your favorite toppings.
Notes
- Rice Substitutes: Feel free to use white rice, quinoa, or cauliflower rice for a lower-carb option.
- Beans: Pinto beans can replace black beans for a different flavor.
- Vegetable Variations: Add corn, zucchini, spinach, or even fire-roasted tomatoes for more variety.
- Cheese Alternatives: Try a blend of Monterey Jack or pepper jack for a different twist.
