Easy to make and very satisfying, this tasty recipe is vegetarian and gluten-free.
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 riced
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
Prep: 20 mins | Cook: 30 mins | Total: 50 mins
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.
ADD sweet potatoes and continue cooking until softened, about 5 minutes.
STIR in beans, corn and green chiles.
SEASON with cumin, chili powder, turmeric and smoked paprika. Stir until well combined.
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.
STIR in cheese right before serving and heat until cheese is melted. Top each plate with cilantro and more cheese, if desired.