Description
Savor the delicious flavors of this One-Pot Southwest Black Bean Skillet, featuring sweet potatoes, black beans, and zesty salsa. Perfect for quick dinners and gathering with friends, this easy dish brings warmth and connection to your table.
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 the uncooked rice, salsa, diced sweet potatoes, black beans, green chiles, chili powder, and broth in a large skillet.
- Bring to a boil over high heat, then reduce the heat to low and cover. Simmer for 15 minutes.
- Remove from heat and let it rest for 5 minutes while still covered.
- Fluff the mixture with a fork, stir in lime juice and green onions, and season with salt and pepper.
- Top with cheese, cover again until melted, and garnish with cilantro before serving.
Notes
Use medium or mild salsa, or spicy for more heat.
Sweet potatoes can be substituted with butternut squash.
For a vegetarian option, use vegetable broth instead of chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 25mg