Description
A vibrant, one-pan Southwest dish combining roasted sweet potatoes, fiber-rich black beans, and brown rice with smoky spices and tangy lime. This easy, nutritious skillet delivers balanced plant-based protein and complex carbohydrates in under 40 minutes.
Ingredients
1 tablespoon olive oil
2 cups peeled and diced sweet potato (½-inch cubes)
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 ½ cups cooked brown rice
1 15-ounce can black beans, drained and rinsed
¼ cup chopped fresh cilantro
1 tablespoon lime juice
4 ounces Monterey Jack cheese, shredded
3 tablespoons salsa (mild or medium)
2 tablespoons chopped green onion (scallions)
Instructions
Heat oil in a large skillet over medium heat. Add sweet potato cubes and spices (chili powder, cumin, oregano, smoked paprika, garlic powder, salt, and pepper). Sauté 5 minutes until fragrant.
Roast sweet potatoes in a preheated 400°F oven for 15 minutes, stirring once.
Return roasted sweet potatoes to the skillet with rice, black beans, cilantro, lime juice, and half the cheese. Sauté 5 minutes to heat through.
Top with remaining cheese, salsa, and green onion. Let sit 2-3 minutes until cheese melts.
Notes
Substitute avocado oil for higher smoke point
Use Mexican oregano for best flavor
For a vegan version, omit cheese and use dairy-free alternative
Store leftovers in an airtight container up to 3 days
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Roasting
- Cuisine: Southwestern