This Mexican-inspired skillet dish is a delightful one-pot meal featuring Cabot's Gouda cheese, sweet potatoes, hearty black beans, and flavorful spices, all simmered in vegetable broth and topped with melted cheese. Perfectly budget-friendly, vegetarian and packed with nutrients, it's a comforting dish that captures the essence of vibrant Mexican cuisine. Ideal for a quick weeknight dinner, this recipe is as delicious as it is simple, ensuring everyone at the table will go back for seconds!
Directions
- 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.
- ADDÂ sweet potatoes and continue cooking until softened, about 5 minutes.
- STIRÂ in beans, corn and green chiles.
- SEASONÂ with cumin, chili powder, turmeric and smoked paprika. Stir until well combined.
- ADDÂ 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.
- STIRÂ in cheese right before serving and heat until cheese is melted. Top each plate with cilantro and more cheese, if desired.
