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Southwest Black Bean Skillet

A delightful and nutritious one-skillet meal packed with protein from black beans and fiber from sweet potatoes, flavored with salsa and spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked long-grain white rice
  • 1 cup salsa
  • 2 cups sweet potato, 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 Use vegetable broth for a vegetarian version.
  • 1 cup shredded cheddar cheese
  • 2 green onions, sliced
  • 1 Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • Kosher salt and freshly ground black pepper, to taste

Method
 

Cooking
  1. In a large skillet, combine rice, salsa, sweet potatoes, black beans, green chiles, chili powder, and broth.
  2. Cover and bring to a boil over high heat.
  3. Reduce heat to low and simmer for 15 minutes.
  4. Remove from heat and let rest for 5 minutes, covered.
  5. Uncover and fluff the mixture with a fork.
  6. Stir in lime juice and green onions.
  7. Season with salt and pepper to taste.
  8. Top with shredded cheddar cheese and cover for a few minutes until the cheese is melted.
  9. Sprinkle with fresh cilantro and serve hot.

Notes

Enjoy with a green salad or tortillas. Can add sour cream or guacamole for extra flavor. To store leftovers, cool completely, transfer to an airtight container and refrigerate for up to 3-4 days.