Why You’ll Love This Recipe
This dish is not only packed with flavor, but it’s also a great way to enjoy a meatless meal without compromising on satisfaction. The combination of sweet potatoes, black beans, and rice offers a wholesome base, while the spices and salsa give it a kick of southwest heat. Topped with melted cheese and fresh cilantro, it’s an easy yet flavorful dinner that is sure to become a weekly favorite. Plus, it’s a great option for leftovers the next day!
Ingredients
- 1 large sweet potato, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 can (4 oz) diced green chiles
- 1/2 cup salsa or salsa verde
- 1 cup cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 cup shredded cheddar, Colby Jack, or Monterey Jack cheese
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
- Heat olive oil in a large skillet over medium heat. Add the diced sweet potato and sauté for about 8 minutes until it begins to soften.
- Add a few tablespoons of water to the skillet and cover with a lid to steam the sweet potato until it’s fork-tender.
- Stir in the green chiles, black beans, cooked rice, spices, salsa, cilantro, and lime juice. Season with salt and pepper.
- Stir everything together and heat for a few minutes until everything is warmed through.
- Sprinkle the shredded cheese over the mixture, cover the skillet with a lid, and let it cook for 2-3 minutes until the cheese is melted.
- Serve warm, topped with additional cilantro and your favorite toppings.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Rice Alternatives: You can swap brown rice for white rice, quinoa, or even cauliflower rice for a lower-carb option.
- Bean Substitutes: If you prefer, pinto beans can be used instead of black beans.
- Vegetable Add-ins: Add other veggies like corn, zucchini, or spinach for more variety.
- Cheese Choices: For a different twist, try using a blend of cheeses like Monterey Jack or pepper jack.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen for up to 2 months. Allow it to cool before transferring to a freezer-safe container.
- Reheating: Reheat in a skillet over low heat, adding a splash of water or broth to prevent it from drying out, or microwave until warmed through.
FAQs
What can I use instead of brown rice?
You can use white rice, quinoa, or cauliflower rice for a lower-carb alternative.
Can I use a different kind of bean?
Yes, pinto beans make a great substitute for black beans in this recipe.
What kind of salsa should I use?
Both regular salsa or salsa verde will work well. Just avoid thick, chunky salsa as you’ll want the liquid to help create a sauce.
Can I use other vegetables instead of sweet potatoes?
Yes! You can replace the sweet potatoes with corn, diced zucchini, spinach, or even fire-roasted tomatoes for a different flavor.
How do I make this dish spicier?
If you prefer more heat, add some diced jalapeños or a sprinkle of chili flakes to the skillet.
How long does this dish last in the fridge?
Leftovers can be kept in the refrigerator for up to 3 days.
Can I use canned rice or leftover rice?
Yes, using leftover rice or microwaveable rice will save you time and reduce cooking time.
What toppings would go well with this dish?
Avocado, Greek yogurt or sour cream, tomatoes, and black olives are great additions.
Can I prepare this meal ahead of time?
Yes, this meal can be made ahead and stored in the fridge. Just reheat and add cheese before serving.
Is this dish gluten-free?
Yes, all the ingredients in this recipe are naturally gluten-free.
Conclusion
Southwest Sweet Potato, Black Bean, and Rice Skillet is a flavorful, easy-to-make vegetarian meal that’s sure to satisfy everyone at the table. It’s packed with nutritious ingredients, quick to prepare, and versatile enough to customize to your tastes. Whether you’re feeding your family or meal prepping for the week, this skillet dish is an excellent choice for a hearty, delicious dinner
Southwest Sweet Potato, Black Bean and Rice Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Skillet
- Cuisine: Southwestern
- Diet: Vegetarian
Description
Southwest Sweet Potato, Black Bean, and Rice Skillet is a vibrant, hearty vegetarian dish that’s quick and easy to prepare. Packed with roasted sweet potatoes, black beans, brown rice, and southwest spices, this one-pan meal offers both flavor and nutrition. Ready in just 30 minutes, it’s perfect for busy weeknights, meal prep, or as a satisfying meatless dinner option!
Ingredients
- 1 large sweet potato, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1 can (4 oz) diced green chiles
- 1/2 cup salsa or salsa verde
- 1 cup cooked brown rice
- 1 can (15 oz) black beans, drained and rinsed
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1 cup shredded cheddar, Colby Jack, or Monterey Jack cheese
Instructions
- Cook the Sweet Potato: Heat olive oil in a large skillet over medium heat. Add the diced sweet potato and sauté for about 8 minutes, until it begins to soften.
- Steam the Sweet Potato: Add a few tablespoons of water to the skillet and cover with a lid to steam the sweet potato until it’s fork-tender.
- Add the Rest of the Ingredients: Stir in the green chiles, black beans, cooked rice, spices, salsa, cilantro, and lime juice. Season with salt and pepper to taste.
- Heat Through: Stir everything together and heat for a few minutes until everything is warmed through.
- Melt the Cheese: Sprinkle the shredded cheese over the mixture, cover the skillet with a lid, and let it cook for 2-3 minutes until the cheese is melted.
- Serve: Serve warm, topped with additional cilantro and your favorite toppings.
Notes
- Rice Substitutes: Feel free to use white rice, quinoa, or cauliflower rice for a lower-carb option.
- Beans: Pinto beans can replace black beans for a different flavor.
- Vegetable Variations: Add corn, zucchini, spinach, or even fire-roasted tomatoes for more variety.
- Cheese Alternatives: Try a blend of Monterey Jack or pepper jack for a different twist.
