Southwest Sweet Potato, Black Bean and Rice Skillet

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty and flavorful one-pan meal packed with protein, fiber, and bold spices. Perfect for a quick and nutritious dinner, this dish is both satisfying and easy to make.

Why You’ll Love This Recipe

  • A nutritious, plant-based meal
  • Made in one skillet for easy cleanup
  • Perfect for meal prep
  • Packed with bold Southwest flavors
  • Budget-friendly and customizable

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Olive oil
  • Sweet potatoes
  • Onion
  • Garlic
  • Bell peppers
  • Cooked rice (brown or white)
  • Black beans
  • Diced tomatoes
  • Vegetable broth
  • Chili powder
  • Cumin
  • Paprika
  • Salt and pepper
  • Lime juice
  • Fresh cilantro (optional for garnish)
  • Avocado (optional for topping)
  • Shredded cheese (optional)

Directions

  1. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, onions, and bell peppers. Cook until tender.
  2. Add the Spices: Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Cook for another minute until fragrant.
  3. Combine Ingredients: Add cooked rice, black beans, diced tomatoes, and vegetable broth. Stir well and let simmer for about 10 minutes.
  4. Finish with Lime and Toppings: Stir in fresh lime juice, then top with cilantro, avocado, and cheese if desired.
  5. Serve: Enjoy hot as a main dish or as a side.

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Protein Boost: Add cooked chicken or ground turkey.
  • Spicy Version: Increase the chili powder or add jalapeños.
  • Low-Carb Option: Swap rice for cauliflower rice.
  • Extra Veggies: Add corn, spinach, or zucchini.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze for up to 2 months in a freezer-safe bag.
  • Reheating: Warm in a skillet over medium heat or microwave until heated through.

FAQs

Southwest Sweet Potato, Black Bean and Rice Skillet
Southwest Sweet Potato, Black Bean and Rice Skillet 9 This Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty and flavorful one-pan meal packed with protein, fiber, and bold spices. Perfect for a quick and nutritious dinner, this dish is both satisfying and easy to make.

Can I use canned sweet potatoes?

Fresh is best, but canned can work in a pinch with reduced cooking time.

Is this recipe vegan?

Yes! Just omit the cheese or use a plant-based alternative.

What type of rice works best?

Brown rice, white rice, or even quinoa all work well.

Can I meal prep this dish?

Absolutely! It stores well and reheats beautifully.

How do I make it less spicy?

Reduce or omit the chili powder and use mild diced tomatoes.

Can I cook this in an Instant Pot?

Yes! Sauté the veggies, then pressure cook everything on high for 5 minutes.

How can I add more protein?

Mix in cooked chicken, turkey, or tofu.

What toppings pair well with this dish?

Sour cream, Greek yogurt, salsa, or hot sauce all work great.

Can I use frozen sweet potatoes?

Yes, but adjust cooking time as they may cook faster.

What’s a good side dish?

A simple green salad or warm tortillas complement this dish perfectly.

Conclusion

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a delicious, nutritious, and easy meal for any night of the week. Whether you’re looking for a meatless dinner or a hearty side, this dish is sure to please!

Print
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Southwest Sweet Potato, Black Bean and Rice Skillet

Southwest Sweet Potato, Black Bean and Rice Skillet

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  • Author: samahkitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Southwest

Description

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a vibrant, one-pan meal bursting with bold spices, wholesome ingredients, and tons of flavor. Perfect for a vegetarian dinner or meal prep, this dish is loaded with fiber, protein, and Southwest-inspired seasonings. Serve it as is, in burritos, or with your favorite toppings!


Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 medium sweet potato, peeled and diced (about 2 cups)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes with green chilies (such as Rotel)
  • 1 cup cooked rice (white, brown, or cauliflower rice)
  • 1/2 cup frozen or canned corn, drained
  • 1 cup vegetable broth
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional, for spice)
  • 1/2 cup shredded cheddar or Mexican blend cheese (optional)
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped

For Serving (Optional):

  • Sliced avocado
  • Sour cream or Greek yogurt
  • Tortilla chips or warm tortillas
  • Hot sauce

Instructions

  • Sauté the Aromatics & Sweet Potatoes:
    • Heat olive oil in a large skillet over medium heat.
    • Add diced onion and sauté for 2-3 minutes until softened.
    • Stir in the garlic and cook for another 30 seconds until fragrant.
    • Add diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well and cook for 5 minutes, stirring occasionally.
  • Simmer & Cook the Rice:
    • Pour in the vegetable broth, diced tomatoes with green chilies, black beans, and corn. Stir to combine.
    • Cover and simmer for 10-12 minutes, until the sweet potatoes are fork-tender.
    • Stir in the cooked rice and let everything heat through for 2-3 minutes.
  • Melt the Cheese (Optional):
    • If using cheese, sprinkle it over the skillet and cover for 1-2 minutes until melted.
  • Finish & Serve:
    • Remove from heat and squeeze fresh lime juice over the dish.
    • Garnish with chopped cilantro and serve with your favorite toppings!

Notes

  • Swap white rice for quinoa or cauliflower rice for a lower-carb option.
  • Add shredded rotisserie chicken or ground turkey for extra protein.
  • Store leftovers in an airtight container for up to 4 days—perfect for meal prep!

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