Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 4 ounces diced green chiles
- ½ cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 can (15 ounces) low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- ½ cup shredded cheddar, Colby-Jack, or Monterey Jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, season with salt and pepper, and cook for about 8 minutes until lightly golden.
- Add 3–4 tablespoons of water, cover the skillet, and steam the potatoes for about 4 minutes until fork-tender.
- Stir in green chiles, black beans, cooked rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Mix well.
- Sprinkle cheese over the top, cover, and cook for 3–4 minutes until the cheese melts and the dish is heated through.
- Serve warm, optionally topped with extra cilantro, avocado slices, or a dollop of plain yogurt or sour cream.
Notes
- For extra heat, add jalapeños or hot sauce.
- Use quinoa instead of rice for variation.
- Freeze leftovers in portions for up to 3 months.
- Add protein like chicken or tofu to make it more filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwest
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 15mg
