Description
Experience the burst of flavors in this One-Pot Southwest Black Bean Skillet featuring black beans, sweet potatoes, and zesty salsa. Perfect for quick weeknight dinners, this dish is a delightful blend of satisfying ingredients, all cooked in one skillet for easy cleanup!
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 over high heat.
- Reduce heat to low and simmer for 15 minutes with the lid on.
- Remove from heat and let sit covered for another 5 minutes.
- Fluff the mixture, stir in lime juice and green onions; season with salt and pepper.
- Sprinkle cheese on top and cover until melted.
- Garnish with cilantro and serve hot.
Notes
Store leftovers in an airtight container; they last 3-4 days in the fridge.
This dish freezes well for up to 3 months; portion before freezing for convenience.
Adjust the cooking time if substituting brown rice because it takes longer to cook.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 30mg