Go Back
–+ servings
One-Pan Sweet Potato, Black Bean Rice Skillet
Julia

Sweet Potato, Black Bean Rice Skillet

No ratings yet
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!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Calories: 269
Ingredients Method Nutrition Notes

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

Method
 

  1. Heat olive oil: In a large skillet over medium heat, add the olive oil and sauté the sweet potato cubes for 8-10 minutes.
  2. 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.
  3. Add remaining ingredients: Stir in the black beans, chiles, cooked rice, spices, salsa, cilantro, lime juice, salt, and black pepper. Mix everything thoroughly.
  4. Simmer: Let the mixture simmer for 5 minutes to allow the flavors to meld together.
  5. Melt the cheese: Remove the skillet from heat, top the dish with cheese, cover, and let the cheese melt before serving.

Nutrition

Calories: 269kcalCarbohydrates: 40gProtein: 7gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 385mgPotassium: 515mgFiber: 5gSugar: 6gVitamin A: 12558IUVitamin C: 36mgCalcium: 155mgIron: 2mg

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.

Tried this recipe?

Let us know how it was!