Sweet Potato, Black Bean Rice Skillet
Whip up this Sweet Potato, Black Bean Rice Skillet in just 25 minutes! A healthy, one-pan meal that’s perfect for busy weeknights. Simple, flavorful, and family-friendly!
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INGREDIENTS
- 2 ½ cups sweet potato , diced into ½ inch cubes, about 1 large sweet potato
- 1 tablespoon olive oil
- 1 teaspoon red pepper chili flakes
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon fresh garlic, minced
- 1 teaspoon oregano
- ½ cups salsa verde
- 1 ½ cup cooked brown rice, about 1 cup raw
- 1 can (15 oz) black beans, rinsed and drained
- 2 tablespoon cilantro, chopped + more for garnish
- ½ of a whole lime juice, squeezed juice
- 1 cup green bell pepper, diced
- 2 tablespoon canned green chiles, i used fire roasted, half a small can
- ½ cup cheddar cheese, optional
- salt and black pepper , to taste
INSTRUCTIONS
- Heat olive oil: In a large skillet over medium heat, add the olive oil and sauté the sweet potato cubes for 8-10 minutes.
- Steam the sweet potatoes: Add 8 tablespoons of water to the skillet, cover with a lid, and simmer until the sweet potatoes are tender, about 4 minutes.
- Add remaining ingredients: Stir in the black beans, chiles, cooked rice, spices, salsa, cilantro, lime juice, salt, and black pepper. Mix everything thoroughly.
- Simmer: Let the mixture simmer for 5 minutes to allow the flavors to meld together.
- Melt the cheese: Remove the skillet from heat, top the dish with cheese, cover, and let the cheese melt before serving.
NOTES
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Make Ahead: Prepare the ingredients ahead of time and store them separately until ready to cook.
- To Reheat: Warm in a skillet over medium heat or in the microwave until heated through.
ADD YOUR OWN PRIVATE NOTES
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