Image of One-Pot Cheesy Mexican Beans & Rice

One-Pot Cheesy Mexican Beans & Rice

Category

Entrees

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Easy to make and very satisfying, this tasty recipe is vegetarian and gluten-free.

Ingredients

  • 2 tablespoon olive oil or ghee
  • 1 small onion, diced
  • 1 clove garlic, minced
  • Sea salt and black pepper, to taste
  • 1 sweet potato, about 12 ounces, spiralized or shredded
  • 15 ounce can black beans, rinsed and drained
  • 1 cup fresh or frozen corn (defrosted)
  • 4 ounce can diced green chiles
  • 1 teaspoon cumin powder
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric powder
  • ½ teaspoon smoked paprika
  • 1 cup organic vegetable broth
  • 14.5 ounce can fire roasted diced tomatoes
  • 1 cup brown rice, cooked
  • 4 ounces Cabot Pepper Jack Cheese, shredded (about ¾ cup for recipe, plus more for garnish)

  • Fresh cilantro, chopped
Image of One-Pot Cheesy Mexican Beans & Rice

Directions

  1. WARM ghee or olive oil in a large cast-iron skillet over medium-high heat. Add onions, garlic, salt and pepper and sauté until softened.
  2. ADD sweet potatoes and continue cooking until softened, about 5 minutes.
  3. STIR in beans, corn and green chiles.
  4. SEASON with cumin, chili powder, turmeric and smoked paprika. Stir until well combined.
  5. ADD vegetable broth and cook for 5 minutes more scraping up and stirring in any bits from the bottom. Add canned tomatoes and cooked rice. Stir everything together and simmer on low heat for about 7 minutes.
  6. STIR in cheese right before serving and heat until cheese is melted. Top each plate with cilantro and more cheese, if desired.

Nutrition

Nutrition

per serving
Calories
580
Amount/Serving % Daily Value
Fat
18 grams
Saturated Fat
6 grams
Cholesterol
30 milligrams
Sodium
700 milligrams
Carbs
85 grams
Fiber
13 grams
Protein
21 grams
Calcium
339 milligrams