I love this vibrant one-pan meal that brings together sweet potatoes, black beans, brown rice and bold southwest spices. It’s hearty, colorful and full of flavor, and I make it often when I want something simple but satisfying.
Why You’ll Love This Recipe
I like how everything cooks in one skillet, which makes cleanup easy. The sweetness of the sweet potatoes blends beautifully with the smoky spices, bright salsa and earthy black beans. It’s nutritious without feeling heavy, and it works perfectly for weeknights, meal prep or even casual entertaining.
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
1 can (15 ounces) low-sodium black beans, drained and rinsed
2 tablespoons chopped cilantro
Juice of 1 lime
½ cup shredded cheddar, Colby-Jack, or Monterey Jack cheese
Directions
Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with salt and pepper, and cook for about 8 minutes until lightly golden.
Add 3–4 tablespoons of water, cover the skillet and let the potatoes steam for about 4 minutes until fork-tender.
Stir in the green chiles, black beans, cooked rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro and lime juice. Mix well.
Sprinkle the shredded cheese over the top, cover the skillet and cook for 3–4 minutes until the cheese melts and everything is heated through.
Serve warm, optionally topped with more cilantro, avocado or a spoonful of plain yogurt or sour cream.
Servings And Timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Variations
I sometimes stir in jalapeños or hot sauce for extra heat.
For additional protein, I add cooked chicken, turkey or even tofu.
Quinoa works great instead of brown rice if I want a different texture.
Bell peppers, corn or zucchini add more color and nutrients.
I replace cilantro with parsley when I want a milder, fresh herb flavor.
Storage/Reheating
I store leftovers in an airtight container for up to three days in the refrigerator. To reheat, I warm it on the stovetop or in the microwave until hot. It can also be frozen for up to three months—after thawing overnight in the fridge, it heats up nicely on the stove.
FAQs
Can I make this dish ahead of time?
Yes, I often prepare it ahead and store it in the fridge for a quick reheat later.
Is this good for meal prep?
Absolutely. It holds up well for several days and keeps its flavor.
Can I freeze the leftovers?
Yes, it freezes well. I simply thaw and reheat when needed.
What can I use instead of black beans?
I like swapping them for pinto beans, kidney beans or chickpeas when I want a change.
How do I make it spicier?
I increase the chili powder, add diced jalapeños or finish it with a dash of hot sauce.
Conclusion
I turn to this skillet meal whenever I want something hearty, flavorful and easy. The combination of sweet potatoes, beans, rice and southwest spices always hits the spot. It’s simple, customizable and perfect for any night of the week.
A hearty and flavorful one-skillet meal made with sweet potatoes, black beans, brown rice, and bold southwest spices. Easy to prepare, customizable, and perfect for weeknights or meal prep.
Total Time:30 minutes
Yield:4 servings
Ingredients
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
1 can (15 ounces) low-sodium black beans, drained and rinsed
2 tablespoons chopped cilantro
Juice of 1 lime
½ cup shredded cheddar, Colby-Jack, or Monterey Jack cheese
Instructions
Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, season with salt and pepper, and cook for about 8 minutes until lightly golden.
Add 3–4 tablespoons of water, cover the skillet, and steam the potatoes for about 4 minutes until fork-tender.
Stir in green chiles, black beans, cooked rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Mix well.
Sprinkle cheese over the top, cover, and cook for 3–4 minutes until the cheese melts and the dish is heated through.
Serve warm, optionally topped with extra cilantro, avocado slices, or a dollop of plain yogurt or sour cream.
Notes
For extra heat, add jalapeños or hot sauce.
Use quinoa instead of rice for variation.
Freeze leftovers in portions for up to 3 months.
Add protein like chicken or tofu to make it more filling.
