Southwest Sweet Potato, Black Bean, and Rice Skillet Recipe
If you love one-pan wonders bursting with vibrant flavors, the Southwest Sweet Potato, Black Bean, and Rice Skillet is about to become your new favorite. This colorful, satisfying meal combines cozy sweet potatoes, earthy black beans, tender brown rice, and a pop of smoky, spiced flavor—all ready in just 30 minutes. The southwest flair is unmistakable, and every bite delivers something exciting, whether it’s the touch of sweet corn or the bright zing of lime and cilantro. Whether you’re after a quick weeknight dinner or an easy meal prep solution, the Southwest Sweet Potato, Black Bean, and Rice Skillet is a real crowd-pleaser that fits nearly any diet or occasion.
Ingredients You’ll Need
Ingredients You’ll Need
What makes this recipe so wonderfully fuss-free is how each ingredient plays a vital part in delivering bold flavor, stunning color, and crave-worthy texture. With just a handful of everyday items, you’ll get a memorable dish that earns a regular spot on your table.
- Olive oil: Adds richness and helps sauté everything to perfect tenderness.
- Onion: Lends a sweet, mellow foundation to the entire skillet.
- Garlic: That unmistakable aromatic kick—don’t skip it!
- Sweet potatoes: The star; creamy, sweet, and a beautiful color contrast.
- Red bell pepper: For a crisp-tender texture and hints of sweetness.
- Ground cumin: Essential for earthy southwest depth in every bite.
- Chili powder: Gives the dish a gentle, warming heat and southwest flavor.
- Smoked paprika: Lends a subtle smoky undertone that brings the filling together.
- Salt and black pepper: Just enough to enhance all the flavors.
- Black beans: Hearty and packed with protein—don’t forget to rinse them!
- Cooked brown rice: Nutty, chewy, and perfect for soaking up juices and spices.
- Corn kernels: Sweet pops of flavor—use fresh, frozen, or canned.
- Salsa: Brings everything together with tang and a little heat.
- Lime juice: Squeezed at the end for a burst of brightness.
- Fresh cilantro: Herbal, fresh, and the classic southwest finish.
- Shredded cheddar or vegan cheese (optional): Melts beautifully for a gooey, savory topping.
- Avocado slices (optional): Creamy, luscious, and perfect for serving.
How to Make Southwest Sweet Potato, Black Bean, and Rice Skillet
Step 1: Sauté the Aromatics
Kick things off by heating olive oil in a large skillet over medium heat. Once shimmering, add the diced onion and cook for 3 to 4 minutes until it softens and turns translucent. Stir in the minced garlic and let it sizzle for another minute, releasing all that irresistible aroma—your kitchen will smell amazing already!
Step 2: Add the Veggies and Spices
Toss in your sweet potatoes and red bell pepper, followed quickly by the ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir everything together so those gorgeous orange cubes get well-coated with the seasonings. Cover the skillet and let it all cook for 10 to 12 minutes, giving it a good stir every so often, until the sweet potatoes are perfectly fork-tender.
Step 3: Stir in the Black Beans, Rice, Corn, and Salsa
Uncover and add the black beans, cooked brown rice, corn kernels, and salsa to the skillet. Gently fold everything together, letting the salsa deglaze the pan and unite all the flavors. Let it cook, uncovered, for 3 to 4 minutes so that it’s heated through and the ingredients become best friends in the skillet.
Step 4: Finish with Lime and Cilantro
Remove your skillet from the heat, then squeeze over the juice of a fresh lime and sprinkle in chopped cilantro. This last touch lifts everything, making your Southwest Sweet Potato, Black Bean, and Rice Skillet feel bright and fresh.
Step 5: Add Your Favorite Toppings
If you’d like, pile on a bit of shredded cheddar or vegan cheese for a melt-in-your-mouth finish. Add avocado slices or another spoonful of salsa—whatever makes your skillet truly yours!
How to Serve Southwest Sweet Potato, Black Bean, and Rice Skillet
Garnishes
Toppings are where you can let your creativity flourish. Sprinkle on extra cilantro, crumbled feta, or green onions for a pop of color. Sliced avocado adds irresistible creaminess, while a dollop of extra salsa gives you another layer of flavor. And if you love a little spice, thin slices of fresh jalapeño or a dash of hot sauce are fantastic additions.
Side Dishes
This dish is hearty enough to shine on its own, but it pairs beautifully with a simple crisp salad, warm tortillas, or lightly roasted veggies. If you’re serving a crowd, set out some tortilla chips for scooping or a bowl of guacamole to keep the southwest theme going strong.
Creative Ways to Present
Turn your Southwest Sweet Potato, Black Bean, and Rice Skillet into burrito or taco filling, stuff it into bell pepper halves and bake until bubbly, or serve over a bed of greens for a satisfying salad bowl. For gatherings, try loading the skillet into individual mini ramekins and top with cheese for a cute, customizable appetizer.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool completely before transferring to an airtight container. Store in the fridge for up to four days—the flavors deepen as they sit, making each reheated bite even more delicious. It’s perfect for make-ahead lunches or quick dinners all week long.
Freezing
This dish freezes remarkably well! Scoop individual portions into freezer-safe containers or resealable bags, label, and pop them in the freezer for up to three months. Thaw overnight in the refrigerator when you’re ready, and you’ll have a homemade, wholesome meal at your fingertips.
Reheating
To reheat, simply use the microwave (2 to 3 minutes per serving, stirring halfway through) or warm gently on the stovetop, adding a splash of water or broth to help loosen it up. Top with fresh cilantro and a squeeze of lime to bring back all that vibrant flavor!
FAQs
Is this Southwest Sweet Potato, Black Bean, and Rice Skillet gluten-free?
Yes! This recipe is naturally gluten-free as long as you use gluten-free salsa and double-check that your rice and seasonings are certified gluten-free. It’s a perfect option for accommodating dietary needs without sacrificing flavor.
Can I use white rice instead of brown rice?
Absolutely. Both white and brown rice work beautifully in this skillet. If you happen to have leftover rice from takeout night or meal prep, just toss it in—the recipe is flexible and forgiving.
How spicy is the Southwest Sweet Potato, Black Bean, and Rice Skillet?
The heat level is pretty mild, making it family-friendly. If you want more of a spicy kick, choose a spicier salsa, add diced jalapeños, or up the chili powder to your liking.
Can I make this dish with different beans?
Yes! Black beans are classic, but pinto or kidney beans are tasty alternatives. Feel free to swap in what you have on hand or love most—this skillet is all about flexibility.
What’s the best way to bulk up the protein?
Stir in cooked shredded chicken, turkey, or your favorite plant-based chicken strips for a heartier meal. It keeps the Southwest Sweet Potato, Black Bean, and Rice Skillet extra filling while staying true to the southwest flavors.
Final Thoughts
There’s something uniquely comforting about the Southwest Sweet Potato, Black Bean, and Rice Skillet—it’s quick, vibrant, and so full of warmth. Whether you’re after a nutritious weeknight dinner or a festive get-together dish, let this recipe bring the southwest spirit to your table. Give it a try and make it your own!
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Southwest Sweet Potato, Black Bean, and Rice Skillet Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-Free
Description
This Southwest Sweet Potato, Black Bean, and Rice Skillet is a flavorful and nutritious one-pan meal that is perfect for a quick and easy dinner. Packed with wholesome ingredients and bold spices, this vegan and gluten-free dish is sure to become a family favorite.
Ingredients
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced
- 1 red bell pepper, diced
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Ingredients:
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cooked brown rice
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup salsa
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- shredded cheddar or vegan cheese for topping (optional)
- avocado slices for serving (optional)
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened. Stir in garlic and cook for 1 minute.
- Add sweet potatoes, bell pepper, spices, salt, and pepper. Cover and cook until sweet potatoes are tender.
- Stir in black beans, rice, corn, and salsa. Cook uncovered until heated through.
- Remove from heat and add lime juice and cilantro. Top with cheese, avocado, or extra salsa if desired.
Notes
- For extra protein, add cooked shredded chicken or plant-based chicken strips.
- You can make this dish ahead and reheat in the skillet or microwave.
- It also works well as a burrito filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern, Mexican-inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 8g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 11g
- Protein: 9g
- Cholesterol: 0mg
