Name: Southwest Sweet Potato, Black Bean and Rice Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwest
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

If you’re dreaming of a quick, cozy weeknight dinner that’s bursting with color and zest, look no further than this Southwest Sweet Potato, Black Bean and Rice Skillet. It’s hearty, wholesome, and packed with feel-good flavors—think sweet caramelized potatoes, earthy black beans, warm spices, and a gooey layer of cheese on top. This one-pan wonder is not only easy to make but also incredibly satisfying, whether you’re vegetarian or just craving something comforting. One bite and you’ll see why the Southwest Sweet Potato, Black Bean and Rice Skillet has a permanent place in my weeknight dinner rotation!

Ingredients You’ll Need

Southwest Sweet Potato, Black Bean and Rice Skillet Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in the Southwest Sweet Potato, Black Bean and Rice Skillet brings something special to the table, from creamy to spicy and everything in between. Let’s break down what you’ll need to make this dish shine—and a few tips to make each one count.

Olive oil: A drizzle of this gets everything sizzling and adds a rich foundation.
Sweet potato: Dice it up—its natural sweetness balances the smoky, spicy flavors beautifully.
Chili powder: This gives the skillet its signature warmth and Southwest kick.
Ground cumin: Earthy and fragrant, cumin ties all the Southwest flavors together.
Dried oregano: Adds a touch of herbal brightness that lifts the entire dish.
Smoked paprika: Just a bit adds delicious depth and that irresistible smoky note.
Garlic powder: For instant, savory complexity—no chopping required!
Salt and pepper: The classic duo to bring all the flavors into perfect balance.
Diced green chiles: Mildly spicy and tangy, these little chiles add personality.
Salsa or salsa verde: Adds juiciness, brightness, and more Southwest flair—choose your favorite for a twist.
Cooked brown rice: Hearty and wholesome, brown rice soaks up all those fabulous flavors.
Low sodium black beans: Creamy, protein-packed, and essential for heartiness in every bite.
Chopped cilantro: Sprinkle it in for a burst of freshness and herbal zing.
Lime juice: A squeeze at the end makes everything pop with citrusy vibrance.
Shredded cheese: Cheddar, colby jack, or monterey jack all melt beautifully over the top—pick your favorite!

How to Make Southwest Sweet Potato, Black Bean and Rice Skillet

Step 1: Sauté the Sweet Potatoes

Begin by heating your olive oil in a large skillet over medium heat. Toss in the diced sweet potatoes with a shower of salt and pepper, and sauté for about 8 minutes. You’re looking for that beautiful golden edge and just a hint of softness—give them an occasional stir so nothing sticks. Need a shortcut? Try pre-chopping your potatoes earlier in the day to make this step a breeze.

Step 2: Steam Until Tender

Next, add 3 to 4 tablespoons of water to the skillet, then cover it with a lid. The trapped steam will work its magic, transforming those sweet potatoes until they’re fork-tender, typically after another 4 minutes. Keep an eye on them; depending on how chunky those cubes are, they might need a bit more or less time.

Step 3: Build the Flavor Base

Once your potatoes are perfectly tender, it’s time to make things exciting! Add in the diced green chiles, drained and rinsed black beans, cooked brown rice, all your spices (chili powder, cumin, oregano, smoked paprika, garlic powder), salsa, fresh cilantro, and a good squeeze of lime juice. Stir everything together so every bite gets a little bit of every flavor—so satisfying!

Step 4: Top with Cheese and Melt

Sprinkle your favorite shredded cheese evenly across the skillet, then cover it back up. Give it another 3 to 4 minutes for the cheese to melt into all those nooks and crannies. Not only does it make your Southwest Sweet Potato, Black Bean and Rice Skillet gloriously gooey, but it also brings all the goodness together in the skillet.

Step 5: Serve and Enjoy

Once that cheese is perfectly melty and everything is hot, your Southwest Sweet Potato, Black Bean and Rice Skillet is ready to serve! Finish with extra cilantro, creamy avocado slices, and maybe a dollop of Greek yogurt or sour cream for luxe creaminess. You’ll have an irresistible one-pan dinner in just 30 minutes.

How to Serve Southwest Sweet Potato, Black Bean and Rice Skillet

Garnishes

I love dressing up each serving with plenty of chopped cilantro and fresh lime wedges. Slices of ripe avocado add richness, and a spoonful of plain Greek yogurt or sour cream gives a cool, tangy finish against the spiciness. Scatter over some crumbled tortilla chips if you like a little crunch!

Side Dishes

This skillet is a full meal on its own, but you can always round things out! Serve it with warm flour or corn tortillas, a crisp green salad tossed with citrusy vinaigrette, or even grilled corn on the cob. A side of quick-pickled onions brings an extra pop of flavor, too.

Creative Ways to Present

Feeling fun? Scoop the Southwest Sweet Potato, Black Bean and Rice Skillet into roasted bell pepper halves for a stunning dinner party dish. Or pack it into burritos for lunch on the go! You can even pile it onto tortilla chips for the best vegetarian nachos ever. The possibilities are endless!

Make Ahead and Storage

Storing Leftovers

Leftover Southwest Sweet Potato, Black Bean and Rice Skillet is every bit as tasty the next day! Simply let the skillet cool to room temperature, then store it in an airtight container in the fridge for up to 4 days. The flavors actually meld and intensify overnight, making it a fantastic make-ahead lunch option.

Freezing

If you want to prep farther ahead, this skillet freezes beautifully. Portion cooled leftovers into freezer-safe containers or bags, label them, and pop them in the freezer for up to 2 months. Thaw overnight in the fridge or use your microwave’s defrost setting before reheating.

Reheating

To reheat, just microwave individual portions for a couple of minutes until hot, or rewarm the whole batch gently on the stovetop with a splash of water to loosen things up. If you love melty cheese, sprinkle a little extra on top before reheating!

FAQs

Can I use white rice instead of brown rice?

Absolutely! White rice swaps in perfectly for brown rice if that’s what you have or prefer. Just remember it’s already cooked before you add it to the skillet. The main difference will be a slightly softer texture and a subtle flavor shift—still delicious in the Southwest Sweet Potato, Black Bean and Rice Skillet.

How spicy is this dish?

The Southwest Sweet Potato, Black Bean and Rice Skillet has a gentle warmth from the chili powder, green chiles, and salsa. It’s not fiery, but you can turn up the heat by choosing a spicier salsa or adding a little cayenne. For sensitive palates, stick with mild ingredients and let everyone add hot sauce to taste.

Can I make this vegan?

You sure can! Just use your favorite plant-based cheese or skip the cheese topping entirely. Add an extra spoonful of salsa or a dollop of vegan sour cream as a finishing touch—everything else in this skillet is already naturally vegan.

What’s the best way to meal prep this recipe?

Chop your sweet potatoes and cilantro ahead of time, and cook the rice in advance if you’re not using leftovers. Store all the components separately in your fridge, then just toss them together in the skillet when you’re ready for a fast homemade meal.

Can I add other vegetables?

Definitely! Bell peppers, zucchini, or corn are fantastic additions to the Southwest Sweet Potato, Black Bean and Rice Skillet. Just dice them and sauté along with the sweet potatoes, or stir in some leafy greens toward the end of cooking for extra nutrients and color.

Final Thoughts

If you’re after an easy, soul-warming dinner that never disappoints, give this Southwest Sweet Potato, Black Bean and Rice Skillet a try. It’s seriously satisfying, wonderfully flexible, and guaranteed to fill your table (and your kitchen) with Southwest magic!