Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potatoes
- 1½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 4 ounces (about ½ cup) diced green chiles
- ½ cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 15‑ounce can low‑sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- ½ cup shredded cheese (cheddar, Colby Jack, or Monterey Jack)
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes with salt and pepper and sauté for about 8 minutes until they begin to soften. :contentReference[oaicite:0]{index=0}
- Add 3–4 tablespoons of water, cover the skillet with a lid, and steam the potatoes for another ~4 minutes until fork‑tender. :contentReference[oaicite:1]{index=1}
- Stir in the green chiles, black beans, cooked brown rice, salsa, cilantro, lime juice, salt, pepper, and the spice blend (chili powder, cumin, oregano, smoked paprika, garlic powder). Mix until everything is combined and heated through. :contentReference[oaicite:2]{index=2}
- Sprinkle the shredded cheese evenly on top of the skillet, cover again, and let it cook another few minutes until the cheese is melted and gooey. :contentReference[oaicite:3]{index=3}
- Serve hot, topped with extra cilantro, avocado slices or a dollop of Greek yogurt / sour cream if desired.
Notes
- Use leftover cooked rice for speed and less cooking time. :contentReference[oaicite:4]{index=4}
- For extra heat, add chopped jalapeños or a splash of hot sauce.
- Swap in cooked quinoa for rice to boost protein and change texture.
- Add extra vegetables like bell peppers, corn, or zucchini to make it more colorful and nutrient‑dense.
- To make vegan, omit the cheese or use a plant‑based cheese alternative.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop / Skillet
- Cuisine: Southwestern / Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 of 4 servings
- Calories: ≈378 kcal
- Sugar: 6g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 13g
- Protein: 14g
- Cholesterol: 10mg
