Why You’ll Love This Recipe

This skillet meal is simple, nutritious, and bursting with flavor. It’s perfect for busy weeknights because everything cooks in one pan, saving time and cleanup. The combination of sweet potatoes and smoky spices paired with black beans and rice makes it filling and well-balanced, with a fresh pop from lime juice and cilantro.

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

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

Directions

Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until tender and slightly browned.
Stir in chili powder, cumin, oregano, smoked paprika, garlic powder, salt, and pepper. Cook for another 1-2 minutes to toast the spices.
Add diced green chiles, salsa or salsa verde, cooked brown rice, and black beans. Stir well to combine and cook until heated through, about 5 minutes.
Remove from heat and stir in chopped cilantro and lime juice.
Sprinkle shredded cheese evenly over the top. Cover the skillet with a lid and let sit for a few minutes until the cheese melts.
Serve hot, garnished with additional cilantro or lime wedges if desired.

Servings and Timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

Spicy: Add diced jalapeños or a pinch of cayenne pepper.
Vegan: Omit cheese or use a plant-based cheese alternative.
Extra Veggies: Add bell peppers, corn, or zucchini for more color and nutrition.
Protein Boost: Top with cooked chicken, shrimp, or tofu for added protein.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to loosen the dish.

FAQs

Can I use white rice instead of brown rice?

Yes, white rice works fine, but brown rice adds more fiber and nutrients.

Can I make this dish ahead of time?

Yes, prepare in advance and reheat before serving.

Are canned beans okay to use?

Yes, canned beans are convenient; just rinse to reduce sodium.

How do I keep sweet potatoes from getting mushy?

Cook them until tender but still firm; avoid overcooking.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 2 months.

Can I add avocado as a topping?

Absolutely, avocado adds creaminess and healthy fats.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I make this spicy for kids?

Reduce or omit chili powder and peppers for a milder version.

How do I get a crispy edge on sweet potatoes?

Cook uncovered and stir less frequently to allow browning.

What can I substitute for cheese?

Nutritional yeast or vegan cheese are good dairy-free alternatives.

Conclusion

Southwest Sweet Potato, Black Bean, and Rice Skillet is a wholesome, delicious meal full of vibrant flavors and textures. Easy to make and packed with nutrients, it’s perfect for a quick weeknight dinner or meal prep that the whole family will enjoy.