Southwest Sweet Potato, Black Bean Skillet

Recipe courtesy of Recipe Runner

Prep time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Serves 4

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

1. 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.
2. Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
3. 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