Southwest Sweet Potato, Black Bean, and Rice Skillet
Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty, flavorful one-pan vegetarian meal packed with tender sweet potatoes, black beans, brown rice, and southwestern spices. Topped with melty cheese and fresh lime, it’s a nutritious, easy-to-make dinner perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish, Vegetarian, Skillet Meal
- Method: Sautéing, stovetop cooking
- Cuisine: Southwestern, American, Vegetarian
- Diet: Vegetarian
Ingredients
1 tbsp olive oil
2 cups peeled, diced sweet potato
1 ½ tsp chili powder
1 tsp ground cumin
1 tsp dried oregano
½ tsp smoked paprika
¼ tsp garlic powder
Salt and pepper, to taste
4 oz diced green chiles
½ cup salsa or salsa verde
2 cups cooked brown rice
15 oz can low sodium black beans, drained and rinsed
2 tbsp chopped cilantro
Juice of 1 lime
½ cup shredded cheddar, Colby Jack, or Monterey Jack cheese
Instructions
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Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook 10 minutes, stirring occasionally, until tender and browned.
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Stir in chili powder, cumin, oregano, smoked paprika, garlic powder, salt, and pepper; cook 1-2 minutes to toast spices.
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Add green chiles, salsa, cooked rice, and black beans; stir and cook until heated through (~5 minutes).
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Remove from heat; stir in cilantro and lime juice.
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Sprinkle cheese evenly over skillet; cover and let sit until cheese melts.
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Serve hot, garnished with extra cilantro or lime wedges.
Notes
Add jalapeños or cayenne for extra spice.
Omit or substitute cheese for a vegan version.
Add veggies like bell peppers, corn, or zucchini.
Top with cooked chicken, shrimp, or tofu for protein boost.
Use white rice if preferred.
Rinse canned beans to reduce sodium.
Freeze leftovers up to 2 months.
