Delight in a quick Southwest sweet potato black bean rice skillet This easy dish is packed with flavor and perfect for busy weeknights Enjoy

Scale

2 medium sweet potatoes (about 2 cups diced)

1 can black beans (15 oz), rinsed and drained

1 cup uncooked brown rice

1 bell pepper (any color), diced

1 small onion, diced

2 cloves garlic, minced

2 teaspoons chili powder

1 teaspoon cumin

2 tablespoons olive oil

Salt and pepper to taste

Juice of 1 lime

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Cook the rice according to package instructions.

Dice the sweet potatoes, bell pepper, and onion, and mince the garlic.

In a skillet, heat olive oil and sauté onion and bell pepper until fragrant.

Add sweet potatoes, chili powder, cumin, salt, and pepper; cover and cook until tender.

Stir in garlic and black beans; cook until heated through.

Fluff the cooked rice and mix with lime juice into the skillet.