Southwest Sweet Potato, Black Bean and Rice Skillet

Why You’ll Love This Recipe

This recipe is a perfect blend of convenience, nutrition, and flavor. It’s a great vegetarian option that’s filling enough to satisfy meat lovers, packed with fiber and protein from black beans and brown rice, and boosted by the natural sweetness of sweet potatoes. The skillet method keeps cleanup simple, while the combination of spices offers an authentic southwestern taste. Plus, it’s easy to customize with your favorite toppings or add-ins.

Ingredients

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

• 1 tablespoon olive oil

• 2 cups peeled and diced sweet potato

• 1 ½ teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• ½ teaspoon smoked paprika

• ¼ teaspoon garlic powder

• Salt and pepper to taste

• 4 ounces diced green chiles

• ½ 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

• ½ cup shredded cheddar, colby jack, or monterey jack cheese

Directions

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, salt, and pepper, and sauté for about 8 minutes.

2. Add 3-4 tablespoons of water to the skillet, cover with a lid, and let the sweet potatoes steam until fork-tender, about 4 more minutes depending on their size.

3. Stir in the diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, chopped cilantro, lime juice, and additional salt and pepper to taste until everything is well combined.

4. Sprinkle the shredded cheese over the top of the skillet mixture. Cover and cook for another 3-4 minutes until the cheese has melted and the dish is heated through.

5. Serve immediately, optionally topped with extra cilantro, avocado slices, and a dollop of plain Greek yogurt or sour cream.

Servings and Timing

• Servings: 4

• Preparation time: 10 minutes

• Cooking time: 20 minutes

• Total time: 30 minutes

Variations

• Add diced bell peppers or corn for extra veggies and sweetness.

• Swap brown rice for quinoa or cauliflower rice for a different texture or low-carb option.

• Use fire-roasted diced tomatoes instead of green chiles for a smokier flavor.

• Make it vegan by skipping the cheese or using a plant-based cheese alternative.

• Add cooked chicken, ground turkey, or tofu for added protein.

Storage/Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in a skillet over medium heat or microwave until warmed through. Add a splash of water or broth to keep it moist if reheating in a skillet.

• This dish also freezes well—freeze in portions and thaw overnight in the fridge before reheating.

FAQs

Can I use frozen sweet potatoes?

Yes, you can use frozen diced sweet potatoes. Just add a few extra minutes to the cooking time and check for tenderness.

Is this recipe gluten-free?

Yes, all the ingredients used here are naturally gluten-free, making it suitable for a gluten-free diet.

Can I make this recipe ahead of time?

Absolutely! You can prepare it a day in advance and reheat before serving, which makes it perfect for meal prep.

What can I substitute for black beans?

You can use pinto beans, kidney beans, or chickpeas as a substitute.

How spicy is this dish?

The dish has mild to moderate heat from the chili powder and green chiles, but you can adjust the spice level by adding more or less chili powder or using a milder salsa.

Can I use white rice instead of brown rice?

Yes, white rice works fine but keep in mind it has a softer texture and slightly different flavor.

What’s the best cheese to use?

Cheddar, colby jack, or monterey jack are recommended for their melting properties and mild flavor.

Can I add fresh vegetables?

Yes, adding bell peppers, corn, or diced tomatoes enhances flavor and nutrition.

Is this recipe suitable for meal prep?

Yes, it stores well and reheats nicely, making it ideal for meal prep lunches or dinners.

Can I make this in an oven instead of a skillet?

You could transfer the mixture to a baking dish and bake at 350°F (175°C) until heated through and cheese is melted, about 15-20 minutes.

Conclusion

This Southwest Sweet Potato, Black Bean and Rice Skillet is a nutritious, flavorful, and easy-to-make meal that fits perfectly into busy weeknights or casual gatherings. Its vibrant ingredients and comforting spices make it a crowd-pleaser, while the simple prep and one-pan cooking mean less time in the kitchen and more time enjoying your food. Whether you’re vegetarian or just looking for a healthy, hearty dish, this skillet recipe is sure to become a favorite.