Ingredients
- 1 Tbsp. olive oil
- 2 cups peeled and diced sweet potato
- 1 1/2 tsp. chili powder
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. smoked paprika
- 1/4 tsp. garlic powder
- Salt and pepper to taste
- 4 oz. diced green chiles
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 15 oz. can low sodium black beans, rinsed and drained
- 2 Tbsp. chopped cilantro
- Juice of a lime
- 1/2 cup shredded cheddar, Colby Jack, or Monterey Jack cheese
Instructions
- Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. 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.
- Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
- 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. Serve topped with additional cilantro, avocado, and plain Greek yogurt or sour cream if desired.
Nutrition
Calories: 378 Total Fat: 10g Saturated Fat: 3g Trans Fat: 0gUnsaturated Fat: 5g Cholesterol: 14mg Sodium: 540mg Carbohydrates: 60g Fiber: 13g Sugar: 6g Protein: 14g
Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Serves
4
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