Tried and True

Southwest Sweet Potato, Black Bean and Rice Skillet

6 servings


15 minutes

active time

30 minutes

total time


1 tablespoon olive oil

2 cups peeled and diced sweet potato

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

4 ounces diced green chiles

1/2 cup salsa or salsa verde

2 cups cooked brown rice

15 ounce can low sodium black beans, rinsed and drained

2 tablespoons chopped cilantro

Juice of a lime

1/2 cup shredded cheddar, Colby Jack, or Monterey Jack cheese


Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they're fork tender, about another 4 minutes depending on the size.

Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.

Add the shredded cheese to the top and cover the skillet with the lid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm. Serve topped with additional cilantro and avocado if desired.


Sub 2 jalepeños for green Chiles, 3 for spicy.

Lots of spices

Taste as you go

Salt the rice

Season the potatoes

Can add riced carrots and steam them with sweet potatoes for added veggies


Serving Size




Total Fat

10 g

Saturated Fat

3 g

Unsaturated Fat

5 g

Trans Fat

0 g


14 mg


540 g

Total Carbohydrate

60 g

Dietary Fiber

13 g

Total Sugars

6 g


14 g

6 servings


15 minutes

active time

30 minutes

total time
Start Cooking