Description
A hearty one-pan dish combining sweet potatoes, black beans and rice with bold southwest spices for a comforting meal.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup rice (white or brown)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 3 cups vegetable broth
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Gather your ingredients and ensure you have fresh vegetables and quality canned beans.
- Peel and dice the sweet potatoes into even cubes.
- In a large skillet, heat olive oil and sauté onions, garlic, and bell peppers until translucent.
- Add the sweet potatoes and cook until they caramelize slightly.
- Stir in the black beans, cumin, chili powder, and smoked paprika.
- Fold in the rice and pour in the vegetable broth. Allow it to simmer until rice is tender.
- Garnish with fresh cilantro and serve with lime wedges.
Notes
For added flavor, consider sautéing mushrooms or adding cayenne for heat. This dish can be stored in the refrigerator for up to three days or frozen for up to three months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
Keywords: southwest skillet, sweet potato, vegetarian recipe, one-pan meal, healthy dinner