Southwest Sweet Potato, Black Bean and Rice Skillet
User Reviews
4.6
Southwest Sweet Potato, Black Bean and Rice Skillet
Description
In this Southwest Sweet Potato, Black Bean and Rice Skillet, diced sweet potatoes are first sautéed in olive oil until tender and then combined with cooked brown rice, black beans, and diced green chiles. A mix of chili powder, cumin, oregano, smoked paprika, and garlic powder contributes a layered southwestern flavor. Salsa adds a tangy and slightly zesty undertone. The dish is finished with shredded cheddar cheese melted on top, introducing a rich, creamy texture contrast. Fresh cilantro and lime juice brighten the flavors and add freshness to the hearty skillet meal.
The combination of textures ranges from tender sweet pototoes and soft beans to the fluffy rice base, balanced by the creamy melted cheese topping. The seasoning blend and salsa provide warmth and savory note, while lime juice and cilantro add vibrant brightness. This skillet works well as a standalone vegetarian entrée or as a filling side dish complementing grilled meats or other mains.
The ingredients are cooked directly in one skillet, making it practical for a weeknight meal. The method of steaming potatoes after sautéing ensures tender pieces without frying through. Topping with cheese and letting it melt under a lid creates a comforting finish. Additional garnishes like avocado slices or Greek yogurt can be added for creaminess and coolness. It’s best served warm for the melting cheese effect, and it readily reheats.
Ingredients
- 1 tablespoon olive oil
- 2 cups sweet potato peeled and diced
- 1 1/2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 teaspoon oregano dried
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- salt to taste
- black pepper to taste
- 4 ounces diced green chiles
- 1/2 cup salsa or salsa verde
- 2 cups brown rice cooked
- 15 ounce black beans drained and rinsed, low sodium, canned
- 2 tablespoons cilantro chopped
- lime juice of
- 1/2 cup cheddar cheese or colby jack or monterey jack cheese, shredded
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 60g | 20% |
| Protein | 14g | 28% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 14mg | 5% |
| Sodium | 540mg | 23% |
| Fiber | 13g | 52% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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