Description
A hearty and flavorful Southwest black bean skillet featuring sweet potatoes and black beans, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 1 cup salsa
- 2 cups sweet potatoes, peeled and diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chiles, undrained
- 1 tablespoon chili powder
- 1 ¾ cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a large skillet, combine rice, salsa, sweet potatoes, black beans, green chiles, chili powder, and broth.
- Cover and bring to a boil over high heat.
- Reduce heat to low and simmer for 15 minutes.
- Remove from heat and let rest for 5 minutes, covered.
- Uncover and fluff the mixture with a fork.
- Stir in lime juice and green onions.
- Season with salt and pepper to taste.
- Top with shredded cheddar cheese and cover for a few minutes until the cheese melts.
- Sprinkle with fresh cilantro and serve hot.
Notes
For added flavor, consider roasting the sweet potatoes before adding them to the skillet. Adjust chili powder based on your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Southwestern
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 16g
- Cholesterol: 30mg
Keywords: black bean, skillet, vegetarian, healthy, Southwest, comfort food
