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Southwest Sweet Potato, Black Bean and Rice Skillet

Southwest Sweet Potato, Black Bean and Rice Skillet

The Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty, one-pan meal packed with vibrant flavors, wholesome ingredients, and satisfying textures. It’s a go-to for busy weeknights, meal prep, or anyone looking to enjoy a plant-based dish without sacrificing flavor or comfort. This dish brings together sweet, savory, spicy, and earthy elements in a way that is both nutritious and deeply satisfying.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 29 minutes
Servings: 4
Ingredients Method

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
  • ▢Salt and pepper to taste
  • ▢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

Method
 

  1. Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they're fork tender, about another 4 minutes depending on the size.
  2. Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
  3. Add the shredded cheese to the top and cover the skillet with the lid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm. Serve topped with additional cilantro, avocado, and plain Greek yogurt or sour cream if desired.