Description
A hearty and flavorful Southwest Sweet Potato, Black Bean, and Rice Skillet combining tender sweet potatoes, protein-packed black beans, and brown rice infused with smoky and spicy southwestern spices, topped with melted cheese and fresh cilantro for a comforting and nutritious one-pan meal.
Ingredients
Scale
Vegetables
- 2 cups peeled and diced sweet potato
- 4 ounces diced green chiles
- 2 tablespoons chopped cilantro
- Juice of 1 lime
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
- Salt and pepper to taste
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 peeled and diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes, stirring occasionally to ensure even cooking and slight browning.
- Steam sweet potatoes: Add 3-4 tablespoons of water to the skillet and cover it. Let the sweet potatoes steam for about 4 minutes until they become fork-tender, which helps them cook through without burning.
- Add remaining ingredients and spices: Stir in the diced green chiles, drained black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa or salsa verde, chopped cilantro, and lime juice. Mix well and adjust seasoning with additional salt and pepper if needed.
- Top with cheese and melt: Evenly sprinkle shredded cheese over the entire mixture. Cover the skillet and cook for another 3-4 minutes on medium-low heat until the cheese has melted completely and the dish is heated through.
- Serve and garnish: Serve the skillet warm. Optionally, garnish with extra chopped cilantro, fresh avocado slices, and a dollop of Greek yogurt or sour cream for added creaminess and flavor.
Notes
- You can substitute brown rice with quinoa or white rice according to preference.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- If you like it spicier, add diced jalapeños or a pinch of cayenne pepper.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
- To reheat, warm gently on the stovetop or microwave until heated through.
