Description
This one-pan Southwest Skillet combines sautéed sweet potatoes, black beans, brown rice, cheese, and zesty flavors for a hearty, wholesome, and delicious meal—perfect for quick weeknight dinners or meal prep.
Ingredients
1 Tbsp olive oil
2 cups peeled and diced sweet potato
1½ tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp garlic powder
Salt and black pepper, to taste
4 oz diced green chiles (canned)
½ cup salsa or salsa verde
2 cups cooked brown rice
15 oz can low-sodium black beans, drained and rinsed
2 Tbsp chopped cilantro
Juice of 1 lime
½ cup shredded cheese (cheddar, Colby Jack, or Monterey Jack)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sweet potatoes, salt, and pepper. Sauté for 8 minutes, stirring occasionally.
- Add 3–4 Tbsp water, cover the skillet, and cook 4 more minutes until potatoes are tender.
- Stir in green chiles, black beans, rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Mix well.
- Sprinkle shredded cheese over the top, cover, and cook 3–4 minutes until cheese melts and mixture is heated through.
- Serve warm, garnished with cilantro, avocado, or Greek yogurt as desired.
Notes
- Add cooked chicken or tofu for extra protein.
- Swap rice with quinoa or cauliflower rice for variation.
- Use vegan cheese to keep the dish plant-based.
- Store leftovers for up to 4 days in the fridge.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwest
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 470mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 15mg
