Southwest Sweet Potato Skille
A hearty and flavorful one-pan vegetarian dish combining sweet potatoes, black beans, and brown rice, seasoned with Southwest spices and topped with melted cheese. Perfect for busy weeknights, it’s satisfying, nutritious, and ready in just 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet
- Cuisine: Southwest
- Diet: Vegetarian
Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 4 ounces diced green chiles
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 15 ounce can low sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1/2 cup shredded cheddar, colby jack, or monterey jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced sweet potatoes with salt and pepper. Sauté for 8 minutes.
- Add 3–4 tablespoons of water to the skillet and cover to steam the sweet potatoes for 4 more minutes or until fork tender.
- Stir in green chiles, black beans, cooked brown rice, salsa, cilantro, lime juice, and spices. Mix well and cook until heated through.
- Top with shredded cheese, cover, and cook for 3–4 minutes until the cheese melts and everything is warm.
- Serve with optional toppings like avocado, Greek yogurt, or extra cilantro.
Notes
- Use pre-cooked or microwaveable rice to save time.
- Leftover roasted sweet potatoes can be used instead of fresh ones.
- Swap black beans with pinto beans if desired.
- Quinoa or cauliflower rice can be used as a rice substitute.
- Add crushed tortilla chips for crunch before serving.
Find it online: https://www.recipebyelena.com/southwest-sweet-potato-skillet/