Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup cooked rice (brown or white)
- 1 bell pepper, diced (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and bell pepper. Sauté for about 5 minutes, until soft.
- Stir in the garlic, chili powder, and cumin. Cook for another minute until fragrant.
- Add the diced sweet potatoes to the skillet. Continue to cook, stirring occasionally, for about 10-12 minutes or until they are tender.
- Mix in the black beans and cooked rice. Season with salt and pepper to taste.
- Cook everything together for an additional 5 minutes, stirring well to combine.
- Once heated through, remove from the heat and garnish with fresh cilantro before serving.
Notes
For added creaminess, top with avocado slices or a dollop of sour cream. This dish can be made ahead of time and stored in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg