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One-Pot Cheesy Mexican Beans

Servings 4

Ingredients

  • 1 small onion, chopped
  • 1 tbsp olive oil or ghee
  • 1 clove garlic, minced
  • 1 cup brown rice, cooked
  • 1 15 oz can black beans, drained and rinsed
  • 1 sweet potato, riced
  • 1 cup organic vegetable broth
  • 1 15 oz can fire roasted diced tomatoes
  • 1 can diced green chilis
  • 1 cup fresh or frozen corn
  • 1/2 tsp smoked paprika
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp turmeric
  • 3/4 cup Cabot Pepper Jack Cheddar Cheese, shredded
  • sea salt and black pepper, to taste
  • fresh cilantro, chopped

Instructions

  1. Warm ghee or olive oil in cast-iron skillet on medium-high heat. Add onions, garlic, salt and pepper and saute until softened.

  2. Add sweet potatoes and continue cooking until softened, about 5 minutes.

  3. Stir in beans, corn and green chiles. Season with cumin, chili powder, turmeric and
    smoked paprika. Stir until well combined.

  4. Add vegetable broth and cook for 5 minutes more, then add canned tomatoes and cooked rice. Stir everything together and simmer on low heat for about 7 minutes.

  5. Stir in cheese right before serving and heat until cheese is melted.