Description
A vibrant and hearty meal that combines sweet potatoes, black beans, and rice with a medley of spices, perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 1 tablespoonolive oil
- 2 cupspeeled and diced sweet potato
- 1 1/2 teaspoonschili powder
- 1 teaspoonground cumin
- 1 teaspoondried oregano
- 1/2 teaspoonsmoked paprika
- 1/4 teaspoongarlic powder
- Salt and pepper to taste
- 4 ouncesdiced green chiles
- 1/2 cupsalsa or salsa verde
- 2 cupscooked brown rice
- 15-ounce can low sodium black beans, drained and rinsed
- 2 tablespoonschopped cilantro
- Juice of a lime
- 1/2 cupshredded cheddar, colby jack, or monterey jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add sweet potatoes, sprinkle with salt and pepper, and sauté for about 8 minutes.
- Prepare brown rice according to package instructions if not using leftover rice.
- Add diced green chiles, black beans, and cooked brown rice to the skillet. Stir in spices and combine well.
- Add salsa, cilantro, and lime juice to the skillet. Mix until well combined.
- Top with shredded cheese, cover, and cook for another 3-4 minutes until cheese is melted. Serve hot with optional toppings.
Notes
Sweet potatoes should be cut into even pieces for uniform cooking.
Cook rice in vegetable broth for added flavor.
Adjust spices to taste, adding more chili powder for heat if desired.
This dish is great for meal prep and can be stored in the fridge for up to 4 days.
Freezes well for up to 3 months.
Nutrition
- Calories: 350-400
- Sugar: 5g
- Fat: 10-15g
- Carbohydrates: 60-65g
- Protein: 12-15g