Description
This Southwest Sweet Potato Black Bean & Rice Skillet is a vibrant, wholesome one-pan meal perfect for a quick and nutritious weeknight dinner. Packed with tender sweet potatoes, hearty black beans, brown rice, and a flavorful blend of spices, it’s topped with melted cheese and fresh cilantro for a delicious and satisfying dish inspired by Southwest flavors.
Ingredients
Scale
Vegetables & Legumes
- 2 cups (about 300 g) sweet potato, peeled and diced
- 4 ounces (113 g) diced green chiles
- 15 ounces (425 g) canned black beans, drained and rinsed
- 2 cups (about 380 g) cooked brown rice
- 2 tablespoons (8 g) cilantro, chopped
- 0.5 cup (120 ml) salsa or salsa verde
Spices & Seasonings
- 1.5 teaspoons (3.6 g) chili powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (1 g) dried oregano
- 0.5 teaspoon (1 g) smoked paprika
- 0.25 teaspoon (0.5 g) garlic powder
- Salt and pepper, to taste
Other Ingredients
- 1 tablespoon (15 ml) olive oil
- Juice of 1 lime
- 0.5 cup (64 g) shredded cheese
Instructions
- Heat the olive oil and sauté sweet potatoes: Warm 1 tablespoon of olive oil in a large skillet over medium-high heat until hot. Add the peeled and diced sweet potatoes, seasoning with salt and pepper to taste. Sauté for about 8 minutes, stirring occasionally, until the sweet potatoes start to brown and become tender on the outside.
- Steam sweet potatoes: Pour 3 to 4 tablespoons of water into the skillet and cover with a lid. Let the sweet potatoes steam for approximately 4 minutes until they are fork-tender, ensuring they cook evenly and stay moist without drying out.
- Add remaining ingredients and combine: Remove the lid and gently fold in the diced green chiles, drained black beans, cooked brown rice, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, salsa or salsa verde, chopped cilantro, lime juice, and add additional salt and pepper as needed. Stir carefully to evenly distribute all ingredients while avoiding breaking up the sweet potatoes.
- Top with cheese and melt: Sprinkle the shredded cheese evenly over the skillet mixture. Cover the skillet again and cook for 3 to 4 minutes, until the cheese melts completely and the dish is heated through. Serve warm.
Notes
- You can substitute the brown rice with quinoa or white rice based on preference.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Add more spice by including jalapeños or a dash of hot sauce.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- If preferred, use fresh diced tomatoes instead of canned green chiles for a milder flavor.
