Ingredients
Units
Scale
- 1 tablespoon avocado oil
- 1 pound ground beef (93/7)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon cumin
- 1/2 teaspoon chipotle chili powder
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 10-ounce bag frozen diced sweet potatoes, thawed
- 2 14.5–ounce cans fire-roasted tomatoes
- 2 14.5–ounce cans black beans, rinsed and drained
- 2 cups pre-cooked, leftover, or parboiled rice
- 8 ounces shredded cheese (such as cheddar or Mexican blend)
- Black pepper, to taste
Instructions
- In a large, oven-safe skillet, heat avocado oil over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and onions are translucent. Reduce the heat to medium. Add the minced garlic and sauté until aromatic, about 30 seconds.
- Stir in the seasonings, and then add the thawed sweet potatoes, fire-roasted tomatoes and black beans. Cover and simmer for about 5 minutes.
- Add the cooked rice and cook, covered, for 5 minutes more.
- Turn the oven to broil. Add the shredded cheese and place under the broiler for 1-2 minutes until the cheese is melted and bubbling, careful not to burn.
- Garnish, serve and enjoy!
- Prep Time: 10 mins.
- Cook Time: 20 mins.
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Mexican Inspired