Southwest Sweet Potato, Black Bean, and Rice Skillet Recipe
This easy Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty and healthy vegetarian meal perfect for a quick weeknight dinner. Combining tender sautéed sweet potatoes, fiber-rich black beans, nutritious brown rice, flavorful green chiles, and a blend of southwestern spices, this one-pan dish is topped with melted cheese for a comforting finish. Ready in just 30 minutes, it's a delicious and satisfying meal that brings bold flavors and vibrant colors to your table.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern American
- Diet: Vegetarian
Ingredients
Vegetables and Beans
- 2 cups peeled and diced sweet potato
- 4 ounces diced green chiles
- 15-ounce can low sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of one lime
Spices and Seasonings
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Other Ingredients
- 1 tablespoon olive oil
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 1/2 cup shredded cheddar, colby jack, or monterey jack cheese
Instructions
- Heat the olive oil and sauté sweet potatoes: In a large skillet, warm 1 tablespoon of olive oil over medium heat. Add the peeled and diced sweet potatoes, sprinkle with salt and pepper, and sauté for about 8 minutes until they begin to soften.
- Steam the sweet potatoes: Add 3-4 tablespoons of water to the skillet, cover with a lid, and allow the sweet potatoes to steam until fork tender, approximately 4 minutes, depending on the potato size.
- Add remaining ingredients: Stir in the diced green chiles, drained black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa or salsa verde, chopped cilantro, lime juice, and additional salt and pepper to taste. Mix everything together until well combined.
- Top with cheese and melt: Sprinkle the shredded cheese evenly over the mixture in the skillet. Cover again with the lid and let cook for 3-4 minutes, or until the cheese is melted and the dish is warmed through.
- Serve: Remove from heat and serve immediately. Garnish with extra cilantro, sliced avocado, and a dollop of plain Greek yogurt or sour cream if desired for added creaminess and flavor.
Notes
- For a spicier kick, use hot diced green chiles or add a pinch of cayenne pepper.
- To make this vegan, omit the cheese or use a plant-based cheese alternative.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Brown rice can be substituted with quinoa or white rice if preferred.
- Adding a handful of fresh spinach or kale during the last few minutes will boost the greens.
