Southwest Sweet Potato, Black Bean and Rice Skillet Recipe

If you’re craving a hearty, colorful dinner that’s brimming with cozy Southwestern flavors and comforting textures, this Southwest Sweet Potato, Black Bean and Rice Skillet will absolutely win you over! Quick to whip up in just one pan, it’s brimming with sweet potatoes, black beans, brown rice, and plenty of zesty goodness for an easy weeknight meal that’s big on taste and low on fuss.

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Ingredients You’ll Need

The magic of this Southwest Sweet Potato, Black Bean and Rice Skillet is in its simple yet vibrant lineup of ingredients. Each one brings its own color, boldness, and texture to make this dish both irresistible and nourishing. Here’s a quick peek at what you’ll need—and why they matter.

• Sweet Potato: Adds natural sweetness and hearty substance that makes the skillet extra satisfying.
• Olive Oil: Helps sauté and caramelize the sweet potatoes for richer flavor.
• Chili Powder, Cumin, Oregano, Smoked Paprika & Garlic Powder: This Southwest spice combo brings warmth and deep savory notes—don’t skip these!
• Salt & Pepper: Essential for seasoning every layer just right.
• Diced Green Chiles: Just the right amount of kick and tang for a Tex-Mex vibe.
• Salsa or Salsa Verde: Adds moisture, acidity, and bursts of color and flavor—choose your favorite style.
• Cooked Brown Rice: Hearty, nutty, and nourishing, it makes the whole skillet a complete meal.
• Low Sodium Black Beans: Protein-packed and earthy, they balance the sweetness of the potatoes perfectly.
• Cilantro: Bright, fresh, and herby—this final touch always wakes up the whole skillet.
• Lime Juice: A little tang at the end brings all the other flavors to life.
• Shredded Cheese: Melts into gooey, golden deliciousness; use cheddar, colby jack, or Monterey jack as you like.

Variations

This Southwest Sweet Potato, Black Bean and Rice Skillet is a total chameleon—so feel free to customize it to fit whatever’s in your pantry or suit your diet. It’s perfect for adapting to your craving or making it friendly for all eaters at your table!

• Add Protein: Stir in shredded rotisserie chicken or cooked ground turkey if you want an extra protein punch.
• Make It Vegan: Skip the cheese or swap for your favorite plant-based cheese, and add extra avocado for creamy goodness.
• Switch Up the Grains: Try cooked quinoa, cauliflower rice, or white rice if that’s what you have on hand.
• Spice It Up: Go for hot salsa or toss in a chopped jalapeño for more heat.

How to Make Southwest Sweet Potato, Black Bean and Rice Skillet

Step 1: Sauté and Steam the Sweet Potatoes

Begin by heating the olive oil in a large skillet over medium heat. Add your diced sweet potatoes, sprinkle with salt and pepper, and sauté for around 8 minutes. Stir occasionally so those gorgeous cubes caramelize while softening. When they start browning, splash in 3-4 tablespoons of water and immediately cover the skillet. Let them steam for another 4 minutes or so, until they’re fork-tender and nearly creamy inside.

Step 2: Add Flavorful Mix-Ins

Stir in the diced green chiles, black beans, cooked brown rice, all of your spices (chili powder, cumin, oregano, smoked paprika, garlic powder), salsa, cilantro, and a good squeeze of lime juice. Toss everything together until the colors look vibrant and you can smell those gorgeous Southwest aromas filling the kitchen. Season to taste with another pinch of salt and pepper if you like.

Step 3: Melt and Finish

Sprinkle your shredded cheese generously across the top of the skillet. Cover again and let it all cook for another 3 to 4 minutes—just until the cheese is perfectly melty and everything is heated through. Serve hot, right out of the skillet, and get ready for that first irresistible bite!

How to Serve Southwest Sweet Potato, Black Bean and Rice Skillet

Garnishes

Dress up your skillet with lots of fresh cilantro, a squeeze of extra lime, and creamy slices of avocado. For a bit of tang and richness, add a dollop of plain Greek yogurt or sour cream—these simple toppings make the dish feel restaurant-fancy and add layers of flavor in every bite.

Side Dishes

This dish is filling all on its own, but if you’re feeding a crowd or want a little something more, serve it with warm flour tortillas, a crisp green salad, classic tortilla chips with guacamole, or a scoop of corn and tomato salsa for a bright, refreshing contrast.

Creative Ways to Present

Take your Southwest Sweet Potato, Black Bean and Rice Skillet to the next level by spooning the mixture into roasted bell pepper halves for gorgeous “stuffed” peppers, or use it as a hearty filling for burritos or tacos. For a party, try piling it high in lettuce cups and top with crushed tortilla chips for a crave-worthy appetizer spread!

Make Ahead and Storage

Storing Leftovers

Leftovers of this skillet keep beautifully! Once cooled, store in an airtight container in the fridge for up to four days. The flavors deepen as they sit—and you’ll LOVE having lunch or an easy dinner waiting for you.

Freezing

You can absolutely freeze Southwest Sweet Potato, Black Bean and Rice Skillet. Let it cool fully, portion into freezer-safe containers, and freeze for up to three months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, simply microwave in short bursts, stirring every minute or so, until steaming and the cheese melts again. If you prefer, you can rewarm it on the stovetop over medium-low heat, adding a splash of water or broth to keep things moist.

FAQs

Final Thoughts

I hope this Southwest Sweet Potato, Black Bean and Rice Skillet brings as much joy to your table as it does to mine! Give it a try the next time you’re craving a healthy, flavor-loaded meal, and don’t forget to go wild with your favorite toppings. Your skillet—and your tastebuds—will thank you!

Southwest Sweet Potato, Black Bean and Rice Skillet Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 133 reviews

• Author: Jessica
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Sauté, Simmer
• Cuisine: Southwestern
• Diet: Vegetarian

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Description

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a flavorful and satisfying one-pan meal that combines sweet potatoes, black beans, rice, and a blend of spices. Topped with melted cheese and fresh cilantro, it’s a comforting dish perfect for a quick weeknight dinner.

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Ingredients

Units USM Scale 1x2x3x

Sweet Potato:

• 1 tablespoon olive oil
• 2 cups peeled and diced sweet potato
• 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:

• 4 ounces diced green chiles
• 1/2 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
• 1/2 cup shredded cheddar, colby jack, or monterey jack cheese

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Instructions

1. Prepare Sweet Potatoes: Heat olive oil in a large skillet. Add sweet potatoes, salt, and pepper. Sauté over medium heat for about 8 minutes. Add water, cover, and steam until fork-tender (about 4 minutes).
2. Combine Ingredients: Add green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt, and pepper to the skillet. Stir to combine.
3. Add Cheese: Sprinkle shredded cheese over the top, cover, and cook for 3-4 minutes until cheese is melted and ingredients are warmed through.
4. Serve: Top with additional cilantro, avocado, and Greek yogurt or sour cream if desired.

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Notes

• You can customize this skillet with your favorite toppings like avocado, jalapeños, or hot sauce.
• This dish reheats well, making it great for meal prep.

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Nutrition

• Serving Size: 1 serving
• Calories: 380 kcal
• Sugar: 3g
• Sodium: 520mg
• Fat: 12g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 8g
• Protein: 16g
• Cholesterol: 25mg