Southwest Sweet Potato, Black Bean and Rice Skillet

• servings: 4 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

2 medium sweet potatoes

1 can (15 oz) black beans (rinsed)

1 cup brown rice

2 cups vegetable broth

1 bell pepper (red or yellow)

1 medium onion

cumin

smoked paprika

Directions

Peel and dice sweet potatoes; chop bell pepper and onion.

In a large skillet over medium heat, sauté onions in olive oil until translucent. Add bell peppers and cook until softened.

Stir in sweet potatoes with cumin and smoked paprika; cook for about 5 minutes.

Add rinsed brown rice and vegetable broth; bring to a boil then reduce heat to low.

Cover and simmer for about 20 minutes until rice is cooked.

Mix in rinsed black beans during the last few minutes of cooking.

Nutrition

• Serving Size: 1/4 skillet (approximate
• Calories: 320
• Total Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 370mg
• Total Carbohydrate: 60g
• Dietary Fiber: 15g
• Total Sugars: 4g
• Protein: 12g