This Southwest-inspired skillet dish is a vibrant, hearty, and healthy vegetarian meal that comes together in just 30 minutes. Featuring the natural sweetness of tender sweet potatoes, protein-packed black beans, and satisfying rice, it's seasoned with a mix of bold spices and topped with melted cheese for a comforting, one-pan meal the whole family will love. Whether you're looking for a quick weeknight dinner or a meatless Monday option, this skillet is sure to become a favorite.
Why You’ll Love This Recipe
This Southwest Sweet Potato, Black Bean, and Rice Skillet is the perfect combination of health and flavor. It's packed with wholesome ingredients like sweet potatoes, black beans, and brown rice, giving you a satisfying meal that’s both nutrient-dense and filling. The mix of chili powder, cumin, oregano, smoked paprika, and garlic powder brings out bold, smoky flavors, while the lime juice and cilantro add a fresh, zesty kick. And the best part? This entire meal cooks in one pan, making cleanup a breeze. It’s ideal for busy weeknights when you want something delicious, nutritious, and quick!
Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 4 ounces diced green chiles
- ½ cup salsa or salsa verde
- 2 cups cooked brown rice
- 15-ounce can low sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of a lime
- ½ cup shredded cheddar, colby jack, or Monterey jack cheese
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes along with a pinch of salt and pepper. Sauté for about 8 minutes, stirring occasionally.
- Add 3-4 tablespoons of water to the skillet and cover with a lid. Let the sweet potatoes steam until fork-tender, about 4 minutes more.
- Stir in the green chiles, black beans, cooked rice, and all the spices (chili powder, cumin, oregano, smoked paprika, garlic powder). Add salsa, cilantro, and lime juice. Adjust seasoning with salt and pepper to taste.
- Sprinkle the shredded cheese evenly over the mixture. Cover the skillet with the lid and cook for 3-4 minutes, until the cheese is melted and everything is heated through.
- Serve warm, topped with additional cilantro, avocado slices, and a dollop of plain Greek yogurt or sour cream, if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Vegan version: Omit the cheese or use a dairy-free cheese alternative.
- Add protein: To make this dish heartier, you can add grilled chicken, shrimp, or tofu.
- Spice it up: For a bit of heat, add a sliced jalapeño or a dash of hot sauce.
- Use quinoa: Swap brown rice for quinoa for an extra boost of protein and fiber.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the microwave or on the stovetop over low heat until warmed through. You may want to add a splash of water or broth to prevent it from drying out.
FAQs
1. Can I use white rice instead of brown rice?
Yes, white rice can be substituted, but keep in mind that brown rice offers more fiber and nutrients. The cooking time for white rice is also shorter.
2. Can I use sweet potatoes that aren't peeled?
Yes, you can leave the skin on for extra nutrients and texture, but be sure to wash the potatoes well.
3. Can I make this dish in advance?
Yes, you can prepare the ingredients ahead of time and store them separately in the fridge. Assemble and cook the dish when ready.
4. Can I make this recipe spicy?
Absolutely! Add more chili powder, smoked paprika, or even some cayenne pepper to kick up the heat level.
5. Is this recipe gluten-free?
Yes, this recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
6. What can I use instead of cheese for a dairy-free option?
For a dairy-free version, you can omit the cheese or use a plant-based cheese alternative.
7. Can I freeze leftovers?
Yes, you can freeze this dish in an airtight container for up to 3 months. Just reheat it thoroughly before serving.
8. Can I add other vegetables to this dish?
Definitely! You can add bell peppers, zucchini, or corn to make the dish even more colorful and nutritious.
9. How do I make the sweet potatoes crispy?
For extra crispiness, you can roast the sweet potatoes in the oven before adding them to the skillet, or increase the heat slightly when cooking them in the skillet.
10. Can I use other beans besides black beans?
Yes, pinto beans, kidney beans, or even chickpeas would work well as substitutes.
Conclusion
This Southwest Sweet Potato, Black Bean, and Rice Skillet is a flavorful, filling, and easy-to-make vegetarian dinner that the whole family will enjoy. It's packed with wholesome ingredients and bold spices, all cooked together in one skillet for maximum flavor and minimal cleanup. Whether you’re looking for a healthy meal to prep ahead or a quick weeknight dinner, this dish is a go-to recipe that’s sure to satisfy your cravings!
Southwest Sweet Potato, Black Bean, and Rice Skillet
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Southwest Sweet Potato, Black Bean, and Rice Skillet is a bold and hearty one-pan meal that's packed with flavor. Featuring tender sweet potatoes, protein-rich black beans, and brown rice, this easy vegetarian recipe is seasoned with smoky spices and topped with melty cheese. Ready in just 30 minutes, it's the perfect healthy weeknight dinner or meal-prep option. Plus, it's naturally gluten-free and can be made vegan with a simple swap!
Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 4 ounces diced green chiles
- ½ cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 (15-ounce) can low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- ½ cup shredded cheddar, colby jack, or Monterey jack cheese
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, salt, and pepper. Sauté for 8 minutes, stirring occasionally.
- Add 3-4 tablespoons of water, cover, and let the sweet potatoes steam for about 4 minutes until fork-tender.
- Stir in green chiles, black beans, cooked rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Adjust seasoning to taste.
- Sprinkle shredded cheese evenly over the mixture. Cover and cook for 3-4 minutes until the cheese is melted.
- Serve warm, garnished with extra cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired.
Notes
- For a vegan version, use dairy-free cheese or omit it.
- Add grilled chicken, shrimp, or tofu for extra protein.
- Swap brown rice for quinoa for added fiber and protein.
- To spice it up, add sliced jalapeños or a dash of hot sauce.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican-Inspired
