What you need to make this recipe!
- Olive Oil – A nice base for most cooked recipes
- Sweet potato – They really make the recipe
- 1 packet of Taco Seasoning (Sieste is my favorite!)
- salt and pepper to taste
- Salsa or Salsa Verde
- Cooked White Rice – Look at the variations paragraph if you want to switch it up!
- Black beans (Canned, rinsed and drained) – Adds protein to this meatless recipe!
- Cilantro – If you like the taste, ofcourse, but for us, the more cilantro – the better!
- Juice of a lime – Makes a big flavor difference.
- Shredded cheddar, Colby jack, Monterey jack or Mexican blend cheese
- Green Chiles – Adds a kick – if you want it.
Why should I put this recipe on my family’s meal plan?
- It’s budget friendly – This recipe includes pantry staples so you likely will not have to buy anything or much to make this delicious recipe.
- It’s busy night approved – This recipe is not only easy but QUICK TO MAKE which comes in handy during busy weeknights.
- It’s meatless – Meatless recipes come in handy when you’re trying to squeeze a grocery budget. It is also great for vegetarian family’s or anyone looking to reduce their meat consumption. The beans in the recipe pack a protein punch.
Variations
You can customize this recipe to fit your family’s needs. Some example are:
- Replace white rice for Mexican rice – You could swap out the white rice for Mexican rice and really turn up this dish a notch. You could homemade the Mexican rice. I had the best recipe, ever, for real! Try it out! Or you could buy premade Mexican rice to keep this quick,
- Add Meat – Adding a beat to this recipe might make it more appealing to you. Carne Asada or a Mexican style shredded meat would fit in perfectly!
Storing Info:
- Make it ahead of time – Southwest Sweet Potato Black Bean & Rice Skillet can be made 1-2 days in advance, and stored in the fridge.
- STORE. Cover leftovers and store them in the fridge for 5-7 days.
Southwest Sweet Potato Black Bean & Rice Skillet
This recipe is soooo good! It is a good impromptu meal because it is full of pantry stables that most of us will have in our pantries! Give this recipe a try for a affordable, quick and easy dinner time meal!
Ingredients
- 1 tbsp Olive Oil
- 2 Cups Peeled and diced sweet potato
- 1 packet of Taco Seasoning (Sieste is my favorite!)
- salt and pepper to taste
- ½ cup Salsa or Salsa Verde
- 2 Cups Cooked White Rice
- 15 Oz Can Low sodium black beans (rinsed and drained)
- 2 tbs Chopped Cilantro
- Juice of a lime
- ½ cup shredded cheddar, colby jack, monterey jack or mexican blend cheese
- 4 oz Green Chiles
Instructions
- Cook the white rice (or heat up premade rice) and wash, peel and dice sweet potatoes.
- Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper and saute over medium heat for about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they are form tender, about another 4 minutes depending on the size.
- Add the salsa, black beans, rice, taco seasoning, green chiles, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
- Add the shredded cheese to the top and cover the skillet with the kid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm.
- SERVE! Top with additional cilantro, avocado, sour cream or hot sauce.
