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.