Ingredients
1 tbsp Olive Oil
2 cups Sweet Potato, peeled and diced
1 1/2 tsp Chili Powder
1 tsp Cumin, ground
1 tsp Oregano, dried
1/2 tsp Smoked Paprika
1/4 tsp Garlic Powder
Salt and pepper to taste
4 oz Green Chiles, diced
1/2 cup Salsa or Salsa Verde
2 cups Brown Rice, cooked
15 oz Black Beans, low sodium, drained and rinsed
2 tbsp Cilantro, chopped
Juice of a Lime
1/2 cup Shredded Cheese (Cheddar, Colby Jack, or Monterey Jack)
Instructions
1. Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about 8 minutes.
2. 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.
3. Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
4. 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.
5. Serve topped with additional cilantro, avocado, and plain Greek yogurt or sour cream if desired.
Notes
This recipe is easy to customize—try adding corn, bell peppers, or jalapeños.
For a vegan version, omit the cheese or use a dairy-free alternative.
Leftovers store well and are perfect for meal prep lunches.
You can use white rice or quinoa instead of brown rice if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Skillet
- Cuisine: Southwest
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 6
- Sodium: 520
- Fat: 14
- Saturated Fat: 5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 62
- Fiber: 10
- Protein: 14
- Cholesterol: 15