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Southwest Sweet Potato, Black Bean and Rice Skillet

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This vibrant Southwest Sweet Potato, Black Bean and Rice Skillet is a wholesome, one-pan meal bursting with bold flavors and nutritious ingredients. It combines tender sweet potatoes, hearty black beans, and brown rice seasoned with classic southwestern spices, finished with melted cheese and fresh lime for a satisfying, easy-to-make dish.

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

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

  1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, salt, and pepper, and sauté for about 8 minutes.
  2. Add 3-4 tablespoons of water to the skillet, cover with a lid, and let the sweet potatoes steam until fork-tender, about 4 more minutes depending on their size.
  3. Stir in the diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, chopped cilantro, lime juice, and additional salt and pepper to taste until everything is well combined.
  4. Sprinkle the shredded cheese over the top of the skillet mixture. Cover and cook for another 3-4 minutes until the cheese has melted and the dish is heated through.
  5. Serve immediately, optionally topped with extra cilantro, avocado slices, and a dollop of plain Greek yogurt or sour cream.

Notes

  • Add diced bell peppers or corn for extra veggies and sweetness.
  • Swap brown rice for quinoa or cauliflower rice for a different texture or low-carb option.
  • Use fire-roasted diced tomatoes instead of green chiles for a smokier flavor.
  • Make it vegan by skipping the cheese or using a plant-based cheese alternative.
  • Add cooked chicken, ground turkey, or tofu for added protein.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over medium heat or microwave until warmed through. Add a splash of water or broth to keep it moist if reheating in a skillet.
  • Freeze in portions and thaw overnight in the fridge before reheating.

Nutrition

Find it online: http://recipesbyjanet.com/southwest-sweet-potato-black-bean-and-rice-skillet/