Sweet Potato and Black Bean Skillet

INGREDIENTS

• 1 tablespoon olive oil

• 2 cups peeled and diced sweet potato

• 1/4 cup stock or water

• 1 teaspoon 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 quinoa or rice

• 15 ounce can black beans rinsed and drained

• 2 tablespoons chopped cilantro (optional)

• Juice of a lime or lemon

• 1/2 cup shredded cheese

• 1 avocado, cubed

• Fresh cilantro (optional)

• Sour cream or plain Greek yogurt (optional)

INSTRUCTIONS

1. Heat the olive oil in a large skillet. 

2. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. 

3. Add about 1/4 cup of stock or 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.

4. Add the green chiles, black beans, rice, corn, salsa, lime juice, spices, salt and pepper to the skillet. Stir everything together until combined.

5. Let everything cook for another 3-4 minutes until everything is warm. 

6. Serve topped with cilantro, avocado, and plain Greek yogurt or sour cream if desired.