Mexican Beans and Rice



Recipe Information

Total Time: 

15 minutes



Sweet potatoes and the smoky flavor of chipotle peppers amp up the flavor in this versatile recipe. Perfect as a side or burrito filling.


  • 2 tablespoons oil
  • 1 cup yellow onion, diced
  • 1 cup sweet potatoes, peeled and diced
  • 1/2 cup green and red bell peppers, diced
  • 1 clove garlic, minced
  • 1 cup fire-roasted tomatoes, chopped
  • 2 teaspoons chipotle peppers, minced (or to taste)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Pinch black pepper
  • 1 cup precooked brown rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges for garnish


  1. In a medium stockpot, heat the oil and saute onions, sweet potatoes, and bell peppers over medium heat until soft, about 10 minutes.
  2. Add the garlic and spices and saute 2 minutes more, until fragrant.
  3. Add the diced tomatoes, chopped chipotles, and black beans and simmer 5 minutes. Add the rice and heat through.
  4. Remove from heat, stir in chopped cilantro (if using) and serve with lime wedges.

Nutritional Information

350 calories, 8 g. fat, 0 mg. cholesterol, 473 mg. sodium, 59 g. carbohydrate, 11 g. fiber, 10 g. protein