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Southwest Black Bean Skillet

A delightful one-pan meal that combines the flavors of the Southwest with black beans and sweet potatoes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Southwestern
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked long-grain white rice
  • 1 cup salsa
  • 2 cups sweet potato, peeled and diced Dice into small, even pieces for even cooking.
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (4 oz) diced green chiles, undrained
  • 1 tablespoon chili powder
  • 1 ¾ cups chicken or vegetable broth Use vegetable broth for a vegetarian version.
  • 1 cup shredded cheddar cheese Swap for dairy-free alternative to make vegan.
  • 2 pieces green onions, sliced
  • 1 piece lime, juiced
  • 2 tablespoons fresh cilantro, chopped
  • Kosher salt and freshly ground black pepper, to taste

Method
 

Cooking
  1. In a large skillet, combine rice, salsa, sweet potatoes, black beans, green chiles, chili powder, and broth.
  2. Cover and bring to a boil over high heat.
  3. Reduce heat to low and simmer for 15 minutes.
  4. Remove from heat and let rest for 5 minutes, covered.
  5. Uncover and fluff the mixture with a fork.
  6. Stir in lime juice and green onions, then season with salt and pepper to taste.
  7. Top with shredded cheddar cheese and cover for a few minutes until melted.
  8. Sprinkle with fresh cilantro and serve hot.

Notes

Serve warm with tortilla chips or a simple green salad. For added creaminess, top with sour cream or avocado slices. Leftovers can be stored in the fridge for up to three days or frozen for up to three months.