Southwest Sweet Potato, Black Bean and Rice Skillet
The Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty, one-pan meal packed with vibrant flavors, wholesome ingredients, and satisfying textures. It’s a go-to for busy weeknights, meal prep, or anyone looking to enjoy a plant-based dish without sacrificing flavor or comfort. This dish brings together sweet, savory, spicy, and earthy elements in a way that is both nutritious and deeply satisfying.
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
- 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.