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Southwest Sweet Potato, Black Bean and Rice Skillet

  • Author: Emmy Carter
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

This Southwest Sweet Potato, Black Bean and Rice Skillet combines tender sweet potatoes, hearty black beans, brown rice, green chiles, salsa, and bold Southwestern spices. Finished with fresh cilantro, lime juice, and melted cheese, this easy one-skillet meal is perfect for a satisfying meatless lunch or dinner.

Ingredients

Scale
  • 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

Instructions

  1. Heat the olive oil in a large skillet over medium heat. Add the peeled and diced sweet potatoes, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, salt, and pepper. Stir to coat the sweet potatoes evenly with the oil and seasonings.
  2. Cook, stirring occasionally, until the sweet potatoes begin to soften and become tender. Cooking time will depend on the size of the pieces.
  3. Add the diced green chiles and salsa or salsa verde. Stir well to combine and continue cooking until the sweet potatoes are tender and the mixture is fragrant.
  4. Add the cooked brown rice and drained, rinsed black beans. Stir gently until all the ingredients are evenly distributed and heated through.
  5. Remove the skillet from the heat or reduce the heat. Stir in the chopped cilantro and lime juice.
  6. Sprinkle the shredded cheddar, Colby Jack, or Monterey Jack cheese over the top. Allow the residual heat to melt the cheese, covering the skillet briefly if needed. Serve warm.

Notes

  • Cut the sweet potatoes into evenly sized pieces so they cook consistently.
  • Choose regular salsa or salsa verde according to your flavor preference, and adjust the salt after tasting.
  • Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat thoroughly, adding a small splash of water if the rice mixture seems dry.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Recipes
  • Method: Stovetop
  • Cuisine: Southwestern American

Nutrition

  • Serving Size: Approximately 1/4 of the finished recipe
  • Calories: 425 kcal
  • Sugar: 8 g
  • Sodium: 550 mg
  • Fat: 12 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 69 g
  • Fiber: 12 g
  • Protein: 15 g
  • Cholesterol: 15 mg

Keywords: Southwest Sweet Potato Black Bean and Rice Skillet, sweet potato skillet, black bean rice skillet, Southwestern vegetarian dinner, one-pan sweet potato recipe, meatless skillet meal

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