Description
This One-Pot Southwest Black Bean Skillet is a hearty and flavorful meal featuring sweet potatoes, black beans, and zesty salsa, perfect for busy weeknights and comforting dinners.
Ingredients
Scale
- 1 cup uncooked long-grain white rice
- 1 cup salsa
- 2 cups sweet potato, peeled and diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chiles, undrained
- 1 tablespoon chili powder
- 1 ¾ cups chicken or vegetable broth
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Combine uncooked rice, salsa, diced sweet potatoes, black beans, green chiles, chili powder, and broth in a large skillet.
- Cover and bring to a boil, then reduce heat to low and simmer for 15 minutes.
- Remove from heat and let rest, covered, for 5 minutes.
- Fluff with a fork, stir in lime juice and green onions, season with salt and pepper.
- Top with cheese, cover again, and let rest until cheese is melted.
- Garnish with cilantro and serve hot.
Notes
Check the cooking time of sweet potatoes to ensure they are tender.
Feel free to substitute cheese for a vegan option.
Consider adding additional vegetables to customize the dish.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 8g
- Protein: 14g
- Cholesterol: 30mg