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–+ servings
Southwest Sweet Potato

Savory Southwest Sweet Potato Skillet That's Ready in 30 Minutes

This Southwest Sweet Potato Skillet is a colorful, nutritious, and easy one-pan meal ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southwestern, Vegetarian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil Substitute with avocado oil for higher smoke point.
  • 1 large Sweet Potato Regular potatoes or butternut squash can be used as alternatives.
  • 1 tablespoon Chili Powder Paprika can substitute if you prefer less heat.
  • 1 teaspoon Ground Cumin Coriander can work in a pinch.
  • 1 teaspoon Dried Oregano Can be replaced with Italian seasoning.
  • 1 teaspoon Smoked Paprika Sweet paprika can replace it for milder flavor.
  • 1 teaspoon Garlic Powder Fresh minced garlic can be a substitute (use more to taste).
  • Salt and Pepper Essential seasoning for balancing flavors; adjust to your palate.
  • 1 4-ounce can Diced Green Chiles Jalapeños can be used for more spice or omit for milder dish.
  • ½ cup Salsa or Salsa Verde A mild variety helps keep it family-friendly.
  • 2 cups Cooked Brown Rice Substitute with white jasmine rice or quinoa if preferred.
  • 1 can Black Beans Pinto beans work well as an alternative.
  • ¼ cup Chopped Cilantro Omit if not a fan.
  • 2 tablespoons Lime Juice Feel free to use lemon juice as a replacement.
  • 1 cup Shredded Cheese Cheddar, Monterey Jack, or pepper jack are great choices.

Equipment

  • large skillet

Method
 

Cooking Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers, about 1-2 minutes.
  2. Add 1 large diced sweet potato along with salt and pepper to taste. Sauté the sweet potatoes for about 8 minutes, until they start to soften.
  3. Pour 3-4 tablespoons of water over the sweet potatoes, then cover the skillet. Allow them to steam for an additional 4 minutes until fork-tender.
  4. Stir in a 4-ounce can of diced green chiles, a can of drained black beans, 2 cups of cooked brown rice, and your spice mix. Add ½ cup of salsa and toss everything together.
  5. Sprinkle 1 cup of shredded cheese over the top of the skillet mixture, then cover again and lower the heat. Let it cook for roughly 3-4 minutes, allowing the cheese to melt.
  6. Remove from heat and squeeze fresh lime juice over the top. Garnish with chopped cilantro if desired.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 55gProtein: 15gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 30mgSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze the skillet for up to 3 months.

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