Description
This Southwest Sweet Potato, Black Bean and Rice Skillet is a flavorful and hearty one-pan meal that is perfect for a quick and satisfying dinner. Packed with nutritious ingredients and vibrant flavors, this vegan and gluten-free dish is sure to become a favorite in your recipe rotation.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium sweet potato (peeled and diced small)
- 1 small red onion (diced)
- 1 red bell pepper (chopped)
- 2 garlic cloves (minced)
Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup cooked brown rice
- ½ cup frozen corn (thawed)
- 1 can (10 oz) diced tomatoes with green chilies (undrained)
- 2 tablespoons lime juice
- ¼ cup chopped fresh cilantro
- Optional toppings: avocado slices, shredded cheese, sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 5–6 minutes.
- Add red onion and bell pepper and cook for another 5 minutes until softened.
- Stir in garlic and seasonings. Cook for 1 minute.
- Add black beans, rice, corn, and tomatoes. Cook for 5–6 minutes.
- Remove from heat and stir in lime juice and cilantro.
- Serve warm with optional toppings.
Notes
- To make it spicier, add chopped jalapeño or extra chili powder.
- This dish can also be turned into burrito filling or served with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 7g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
