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Savor the Southwest with Sweet Potato and Black Bean Skillet

Southwest Sweet Potato, Black Bean and Rice Skillet made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes diced
  • 1 can 15 oz black beans, rinsed and drained
  • 1 cup uncooked brown rice
  • 1 red bell pepper chopped
  • 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 optional

Method
 

  1. Cook the brown rice according to the package instructions, about 40-45 minutes.
  2. In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté until they are soft, about 5-7 minutes.
  3. Add minced garlic, chili powder, and cumin to the skillet. Cook for another minute until fragrant.
  4. Stir in the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until just tender.
  5. Add the black beans, cooked brown rice, salt, and pepper to the skillet. Mix well and let everything heat through, about 5-7 minutes.
  6. Remove from heat and garnish with fresh cilantro, if desired.