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
- Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, onions, and bell peppers. Cook until tender.
- Add the Spices: Stir in garlic, chili powder, cumin, paprika, salt, and pepper. Cook for another minute until fragrant.
- Combine Ingredients: Add cooked rice, black beans, diced tomatoes, and vegetable broth. Stir well and let simmer for about 10 minutes.
- Finish with Lime and Toppings: Stir in fresh lime juice, then top with cilantro, avocado, and cheese if desired.
- 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
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
Southwest Sweet Potato, Black Bean and Rice Skillet
- 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
- 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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