Description
This vibrant Southwest Sweet Potato, Black Bean, and Rice Skillet is a wholesome and hearty one-pan meal packed with bold southwestern flavors. Featuring tender sweet potatoes, smoky spices, nutritious black beans, and wholesome brown rice, it’s a delicious vegetarian dish perfect for a quick weeknight dinner. Finished with melty cheese, fresh lime juice, and cilantro, this skillet offers a delightful balance of textures and flavors in just 30 minutes.
Ingredients
Scale
Produce
- 2 cups peeled and diced sweet potato
- 4 ounces diced green chiles
- 2 tablespoons chopped cilantro
- Juice of 1 lime
Pantry
- 1 tablespoon olive oil
- 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
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 (15-ounce) can low-sodium black beans, drained and rinsed
Dairy
- 1/2 cup shredded cheddar, colby jack, or Monterey jack cheese
Instructions
- Heat the oil and cook sweet potatoes: Warm the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes, stirring occasionally to ensure even cooking and prevent sticking.
- Steam the sweet potatoes: Add 3-4 tablespoons of water to the skillet, cover with a lid, and let the sweet potatoes steam for approximately 4 minutes. This will make them fork-tender while preserving moisture.
- Add remaining ingredients and spices: Stir in the diced green chiles, rinsed black beans, cooked brown rice, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, salsa or salsa verde, chopped cilantro, and freshly squeezed lime juice. Mix thoroughly to combine all flavors well. Taste and adjust seasoning with additional salt and pepper if needed.
- Top with cheese and melt: Evenly sprinkle the shredded cheese over the skillet mixture. Cover the skillet again and cook for 3-4 minutes until the cheese has melted into a gooey, delicious topping.
- Serve: Serve the skillet warm, garnished with extra chopped cilantro, avocado slices, and optionally a dollop of Greek yogurt or sour cream for added creaminess and freshness.
Notes
- You can substitute the brown rice with quinoa or white rice if preferred.
- For a vegan version, omit the cheese or use a plant-based cheese alternative.
- Add a pinch of cayenne pepper for extra heat if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat on the stovetop over low heat or in the microwave until warmed through.
