The Southwest Sweet Potato, Black Bean and Rice Skillet is a one-pan vegetarian meal packed with flavor, texture, and nutrients. I love how the sweetness of the potatoes balances with smoky spices, tender black beans, and melty cheese for a hearty dish that’s quick, satisfying, and comforting.
Why You’ll Love This Recipe
I reach for this recipe on those nights when I want something warm, healthy, and fast. It’s completely cooked in one skillet, which saves me time on cleanup. The flavor combination of sweet potatoes and black beans with Southwest spices keeps every bite exciting. It’s versatile too—I can make it vegan, turn up the heat, or bulk it up with extra protein if I’m in the mood.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
sweet potatoes, peeled and diced
chili powder
ground cumin
dried oregano
smoked paprika
garlic powder
salt and pepper
diced green chiles
salsa or salsa verde
cooked brown rice
black beans, drained and rinsed
chopped cilantro
lime juice
shredded cheese (cheddar, colby jack, or Monterey jack)
Directions
I start by heating olive oil in a large skillet over medium heat. Once it’s hot, I add in the diced sweet potatoes with some salt and pepper and sauté them for about 8 minutes until they begin to soften and turn golden.
Then I splash in a few tablespoons of water, cover the skillet with a lid, and let the potatoes steam for another 4 minutes until fork-tender.
Once the sweet potatoes are cooked through, I stir in diced green chiles, black beans, cooked brown rice, salsa, spices, cilantro, and lime juice. I mix everything until it’s evenly combined and heated.
I top the skillet with shredded cheese, cover it again, and let it cook for a few minutes so the cheese melts beautifully over the top.
When everything’s hot and cheesy, I serve it with extra cilantro, avocado slices, or a spoonful of plain Greek yogurt or sour cream if I have some on hand.
Servings and Timing
This recipe makes 4 generous servings. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes
Variations
Spicy Kick: I sometimes add jalapeños or a drizzle of hot sauce for more heat.
Protein Boost: Cooked chicken or ground turkey fits perfectly into this skillet.
Quinoa Option: When I want to switch things up, I swap the rice for cooked quinoa.
Extra Veggies: Bell peppers, corn, or zucchini make great additions.
Herb Twist: I’ve even tried adding fresh basil or parsley for a unique herb note.
Storage/Reheating
I keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, I simply warm portions in the microwave or in a skillet over low heat until hot. If it’s a little dry, I stir in a splash of water or extra salsa. I can also freeze it for up to 2 months, just thaw it in the fridge overnight before reheating.
FAQs
Can I make this ahead of time?
Yes, I often make it earlier in the day and reheat it when dinner rolls around. The flavors actually deepen a bit as it sits.
Is this a good meal prep option?
Definitely. I portion it out into containers and keep it in the fridge for easy lunches or dinners throughout the week.
Can I freeze this skillet meal?
Absolutely. I let it cool completely, transfer it to freezer-safe containers, and freeze. It reheats well with a little added moisture.
What can I use instead of black beans?
If I’m out of black beans, I use pinto beans, kidney beans, or even chickpeas. They all work well and keep the dish hearty.
How can I make it spicier?
To turn up the heat, I double the chili powder or add chopped jalapeños. A splash of hot sauce on top also does the trick.
Conclusion
This Southwest Sweet Potato, Black Bean and Rice Skillet has become one of my favorite fast and flavorful dinners. It’s colorful, cozy, and easy to adapt to whatever I have on hand. Whether I’m cooking for a crowd or just for myself, this recipe delivers every time with minimal effort and maximum flavor. I hope it becomes a staple in your kitchen too.
The Southwest Sweet Potato, Black Bean and Rice Skillet is a hearty one‑pan vegetarian dish blending sweet potatoes, smoky spices, black beans, and cooked rice with melty cheese on top—rich in flavor, texture, and nutrients.
Total Time:30 minutes
Yield:4 servings
Ingredients
1 tablespoon olive oil
2 cups peeled and diced sweet potatoes
1½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon smoked paprika
¼ teaspoon garlic powder
Salt and freshly ground black pepper, to taste
4 ounces (about ½ cup) diced green chiles
½ cup salsa or salsa verde
2 cups cooked brown rice
1 15‑ounce can low‑sodium black beans, drained and rinsed
2 tablespoons chopped cilantro
Juice of 1 lime
½ cup shredded cheese (cheddar, Colby Jack, or Monterey Jack)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes with salt and pepper and sauté for about 8 minutes until they begin to soften. :contentReference[oaicite:0]{index=0}
Add 3–4 tablespoons of water, cover the skillet with a lid, and steam the potatoes for another ~4 minutes until fork‑tender. :contentReference[oaicite:1]{index=1}
Stir in the green chiles, black beans, cooked brown rice, salsa, cilantro, lime juice, salt, pepper, and the spice blend (chili powder, cumin, oregano, smoked paprika, garlic powder). Mix until everything is combined and heated through. :contentReference[oaicite:2]{index=2}
Sprinkle the shredded cheese evenly on top of the skillet, cover again, and let it cook another few minutes until the cheese is melted and gooey. :contentReference[oaicite:3]{index=3}
Serve hot, topped with extra cilantro, avocado slices or a dollop of Greek yogurt / sour cream if desired.
Notes
Use leftover cooked rice for speed and less cooking time. :contentReference[oaicite:4]{index=4}
For extra heat, add chopped jalapeños or a splash of hot sauce.
Swap in cooked quinoa for rice to boost protein and change texture.
Add extra vegetables like bell peppers, corn, or zucchini to make it more colorful and nutrient‑dense.
To make vegan, omit the cheese or use a plant‑based cheese alternative.
