Go Back
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 and wholesome ingredients. This vegetarian dish combines the earthy sweetness of sweet potatoes, the robust texture of black beans, and the satisfying chew of rice—all seasoned with bold southwest spices. It's quick enough for a weeknight dinner and versatile enough to impress at gatherings
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients Method Notes

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.