Name: Southwest Sweet Potato, Black Bean and Rice Skillet
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Southwest
Ingredients: 1 Tbsp olive oil; 2 cups peeled and diced sweet potato; 1½ tsp chili powder; 1 tsp ground cumin; 1 tsp dried oregano; ½ tsp smoked paprika; ¼ tsp garlic powder; Salt and black pepper, to taste; 4 oz diced green chiles (canned); ½ cup salsa or salsa verde; 2 cups cooked brown rice; 15 oz can low-sodium black beans, drained and rinsed; 2 Tbsp chopped cilantro; Juice of 1 lime; ½ cup shredded cheese (cheddar, Colby Jack, or Monterey Jack)

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Short Description

This one-pan Southwest Skillet brings together sautéed sweet potatoes, seasoned black beans, brown rice, and melty cheese with a zesty kick from chiles and lime. It’s wholesome, hearty, and bursting with flavor—perfect for quick weeknight dinners or meal prep.

Why You’ll Love This Recipe

Complete meal in one skillet: Packed with veggies, protein, and grains—all in one dish.
Bold southwest flavor: Cumin, chili powder, and smoked paprika deliver warmth and spice.
Kid-friendly & customizable: Adjust toppings like cheese, avocado, or yogurt to suit any palate.
Easy prep & cleanup: Just one pan means minimal effort and mess.

Ingredients

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

1 Tbsp olive oil
2 cups peeled and diced sweet potato
1½ tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp garlic powder
Salt and black pepper, to taste
4 oz diced green chiles (canned)
½ cup salsa or salsa verde
2 cups cooked brown rice
15 oz can low-sodium black beans, drained and rinsed
2 Tbsp chopped cilantro
Juice of 1 lime
½ cup shredded cheese (cheddar, Colby Jack, or Monterey Jack)

Directions

Cook sweet potatoes: Heat olive oil over medium-high in a large skillet. Add diced sweet potatoes, salt, and pepper. Sauté for about 8 minutes, stirring occasionally.
Steam potatoes: Add 3–4 Tbsp water to the pan, cover, and cook about 4 more minutes until sweet potatoes are tender.
Add remaining ingredients: Stir in green chiles, black beans, cooked rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, lime juice, salt, and pepper. Mix well until combined.
Melt cheese: Sprinkle shredded cheese evenly over the top. Cover again and let cook 3–4 minutes until cheese is melted and everything is heated through.
Serve: Garnish with extra cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if desired.

Servings and Timing

Serves: 4
Prep time: 5 minutes
Cook time: 15 minutes
Total time: Approximately 20 minutes

Variations

Add protein: Stir in cooked chicken, chorizo, or diced tofu.
Extra veggies: Mix in bell peppers, corn kernels, or zucchini.
Spicy upgrade: Use hot salsa or add sliced jalapeños for more heat.
Cheese alternative: Try pepper jack or dairy-free cheddar substitutes.
Grain swap: Use quinoa, cauliflower rice, or white rice instead of brown rice.

Storage/Reheating

Storage: Cool and store in an airtight container in the fridge for up to 4 days.
Reheating: Reheat in a skillet over medium heat, adding a splash of water or broth to maintain moisture.
Freezing: Not recommended due to texture changes in sweet potatoes and rice.

FAQs

1. Can I use sweet potato cubes straight from frozen?

Yes—add a few more minutes to sauté, and ensure they soften before steaming.

2. Is canned black beans okay to use?

Absolutely—just rinse and drain them before adding to reduce sodium.

3. How spicy is this dish?

Mild to medium by default. Increase chili powder or lime juice for extra kick.

4. Can I make this vegan?

Yes—omit cheese or use a vegan cheese alternative, and top with avocado instead of yogurt.

5. Can I prep this ahead of time?

Yes—cook and cool, then store separately. Reheat before adding cheese and toppings.

6. What grain works best?

Brown rice is hearty, but quinoa or cauliflower rice also works well for variation.

7. How do I keep it from drying out?

Use salsa or a splash of broth, and cover the pan when melting cheese to retain moisture.

8. Can I double the recipe?

Yes—use a larger skillet and increase cooking time slightly to account for volume.

9. What toppings work well?

Avocado, chopped cilantro, limes, Greek yogurt, sour cream, or sliced jalapeños are all excellent.

10. How do I make it lighter?

Reduce oil or cheese, and top with fresh veggies like diced tomatoes or shredded lettuce.

Conclusion

This Southwest Sweet Potato, Black Bean and Rice Skillet delivers satisfying warmth, vibrant flavors, and hearty nutrition—all in one pan. Quick, versatile, and ready to customize, it’s an ideal meal for busy evenings or satisfying lunches. Enjoy every flavorful bite!

Ezabella

Southwest Sweet Potato, Black Bean and Rice Skillet