Ingredients
1 tablespoon olive oil
2 cups peeled and diced sweet potato
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
4 ounces diced green chiles
1/2 cup salsa or salsa verde
2 cups cooked brown rice
15 ounce can low sodium black beans, rinsed and drained
2 tablespoons chopped cilantro
Juice of a lime
1/2 cup shredded cheddar, Colby Jack, or Monterey Jack cheese
Instructions
Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they're fork tender, about another 4 minutes depending on the size.
Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
Add the shredded cheese to the top and cover the skillet with the lid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm. Serve topped with additional cilantro, avocado, and plain Greek yogurt or sour cream if desired.