Name: Southwest Sweet Potato, Black Bean, and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican-Inspired
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; 1 (15-ounce) can low-sodium black beans, drained and rinsed; 2 tablespoons chopped cilantro; Juice of 1 lime; 1/2 cup shredded cheddar, colby jack, or Monterey jack cheese

Description

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a bold and hearty one-pan meal that's packed with flavor. Featuring tender sweet potatoes, protein-rich black beans, and brown rice, this easy vegetarian recipe is seasoned with smoky spices and topped with melty cheese. Ready in just 30 minutes, it's the perfect healthy weeknight dinner or meal-prep option. Plus, it's naturally gluten-free and can be made vegan with a simple swap!

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
1 (15-ounce) can low-sodium black beans, drained and rinsed
2 tablespoons chopped cilantro
Juice of 1 lime
1/2 cup shredded cheddar, colby jack, or Monterey jack cheese

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Instructions

Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, salt, and pepper. Sauté for 8 minutes, stirring occasionally.
Add 3-4 tablespoons of water, cover, and let the sweet potatoes steam for about 4 minutes until fork-tender.
Stir in green chiles, black beans, cooked rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Adjust seasoning to taste.
Sprinkle shredded cheese evenly over the mixture. Cover and cook for 3-4 minutes until the cheese is melted.
Serve warm, garnished with extra cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired.

Notes

For a vegan version, use dairy-free cheese or omit it.
Add grilled chicken, shrimp, or tofu for extra protein.
Swap brown rice for quinoa for added fiber and protein.
To spice it up, add sliced jalapeños or a dash of hot sauce.
Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet
Cuisine: Mexican-Inspired