Southwest Sweet Potato, Black Bean, and Rice Skillet: A Flavorful One-Pan Meal
There’s something incredibly comforting about a warm, hearty meal that tantalizes our taste buds and fills our homes with comforting aromas. Imagine walking through your front door on a chilly evening, with the smell of smoky spices, sweet potatoes, and melty cheese wafting in from the kitchen. This Southwest Sweet Potato, Black Bean, and Rice Skillet is one of those cozy, warm meals that feels like a hug on a plate.
Growing up, I remember my family gathering around the table for dinner, sharing stories and laughter, as we enjoyed simple yet flavorful dishes. This hearty vegetarian skillet takes me back to those cherished moments, with its vibrant colors and rich flavors that dance merrily on the palate. Perfect for busy weeknights, this easy weeknight dinner is quick to prepare and even quicker to devour — a dish you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- One-Pan Wonder: This dish simplifies weeknight cooking by allowing you to prepare everything in a single skillet. Less mess, more flavor!
- Nutritious and Satisfying: Packed with wholesome ingredients like sweet potatoes, black beans, and brown rice, it’s a hearty meal that fills you up without weighing you down.
- Customizable: Whether you want to add extra veggies, sprinkle on your favorite spices, or switch up the cheese, this recipe is flexible and fun.
- Family-Friendly: It’s a crowd-pleaser! With its colorful presentation and delicious taste, it’s perfect for the whole family.
- Meal Prep Friendly: Make it ahead of time for easy lunches or quick dinners, ensuring you always have a comforting meal ready to go.
Ingredients You’ll Need for Southwest Sweet Potato, Black Bean, and Rice Skillet: A Flavorful One-Pan Meal
- 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
- 4 ounces diced green chiles
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1/2 cup shredded cheddar, colby jack, or Monterey jack cheese
How to Make Southwest Sweet Potato, Black Bean, and Rice Skillet: A Flavorful One-Pan Meal
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes, stirring occasionally, until golden brown.
- Add 3-4 tablespoons of water to the skillet, cover, and let the sweet potatoes steam for about 4 minutes, or until fork-tender.
- Next, add the diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Stir everything together until well combined.
- Sprinkle the shredded cheese over the top, cover the skillet, and cook for an additional 3-4 minutes or until the cheese is melted.
- Serve the dish topped with extra cilantro, slices of avocado, and a dollop of Greek yogurt or sour cream if desired.
Delicious Variations to Try
- Zesty Corn Addition: Add a cup of sweet corn for an extra burst of sweetness and crunch. The vibrant yellow will brighten up your dish!
- Spicy Kick: Throw in some diced jalapeños or a sprinkle of cayenne pepper if you’d like to turn up the heat.
- Creamy Avocado: Top your serving with creamy avocado slices for a rich, indulgent touch.
- Protein Boost: Add some cooked shredded chicken or turkey for a heartier meal that’s perfect for meat lovers.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: This dish can be made a day in advance. Simply reheat it in the skillet or microwave when you’re ready to enjoy!
- Ingredient Swaps: Feel free to swap the sweet potatoes with butternut squash or a different root vegetable, depending on what you have available.
- Storage Suggestions: Store leftovers in an airtight container in the fridge for up to 4 days, perfect for meal prepping.
- Slicing Tricks: For uniform cooking, ensure your sweet potatoes are cut into evenly sized cubes.
What’s Inside – Nutrition Breakdown
- Serving Size: 1 cup
- Calories: 360
- Carbohydrates: 60g
- Sugars: 5g
- Fat: 10g
- Protein: 12g
- Sodium: 450mg
Frequently Asked Questions
- Can I make this ahead? Yes! Prepare it a day in advance and store in the fridge until you’re ready to eat.
- Can I use different ingredients? Absolutely! Feel free to swap in other veggies or grains based on your preference.
- How do I store leftovers? Store any leftovers in an airtight container in the fridge for up to four days.
- How long does it last? This dish will stay fresh in the refrigerator for about four days, making it a great option for meal prepping.
Final Thoughts
This Southwest Sweet Potato, Black Bean, and Rice Skillet is more than just a meal; it’s a comforting compilation of flavors and textures that brings warmth to your table and joy to your heart. It’s perfect for sharing with family or simply enjoying on a quiet night with a good book. Save this recipe to your cozy meals board so it’s ready when you need a warm treat that checks all the boxes for flavor and simplicity! Enjoy cooking and happy eating!
Southwest Sweet Potato, Black Bean, and Rice Skillet
Ingredients
Main Ingredients
- 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
- to taste Salt and pepper
- 4 ounces diced green chiles
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- 1 lime Juice of 1 lime
- 1/2 cup shredded cheddar, colby jack, or Monterey jack cheese
Instructions
Cooking Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes, stirring occasionally, until golden brown.
- Add 3-4 tablespoons of water to the skillet, cover, and let the sweet potatoes steam for about 4 minutes, or until fork-tender.
- Add the diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Stir everything together until well combined.
- Sprinkle the shredded cheese over the top, cover the skillet, and cook for an additional 3-4 minutes or until the cheese is melted.
- Serve the dish topped with extra cilantro, slices of avocado, and a dollop of Greek yogurt or sour cream if desired.
