Southwest Sweet Potato, Black Bean, and Rice Skillet: A Flavorful One-Pan Meal
As the golden hues of autumn wrap around us and the crisp air invites us to linger indoors, there’s nothing quite like the comforting aroma of a home-cooked meal to warm the soul. This Southwest Sweet Potato, Black Bean, and Rice Skillet is the essence of cozy cooking—vibrant, satisfying, and oh-so-easy to whip up for an easy weeknight dinner. Just picture the scene: a simmering skillet filled with tender sweet potatoes, protein-rich black beans, and hearty brown rice, all enveloped in a smoky, zesty sauce that beckons you to come to the table. It’s a nostalgic reminder of family dinners, filled with laughter and love, and an invitation to savor those simple, precious moments.
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick & Easy: Perfect for busy weeknights, this one-pan meal comes together in under 30 minutes, making it your go-to recipe for a stress-free dinner.
- Flavorful & Hearty: Packed with spices and wholesome ingredients, every bite bursts with flavor and satisfaction.
- Nutrient-Dense: With sweet potatoes, black beans, and brown rice, you’re getting a nutritious, well-rounded meal that keeps you full and energized.
- Family-Friendly: This dish is a hit with kids and adults alike, making it an ideal choice for family dinners.
- Customizable: Easily adjust the flavors or toppings to suit your taste preferences or pantry staples.
What You’ll Need
Gather these simple ingredients for a taste of the Southwest:
- 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
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1/2 cup shredded cheddar, colby jack, or Monterey jack cheese
Step-by-Step Instructions
Let’s make this delightful meal together!
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Heat 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, until they turn golden brown.
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Add 3-4 tablespoons of water to the skillet, cover, and let the sweet potatoes steam for about 4 minutes, or until they are fork-tender.
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Once tender, add the diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Stir everything together until well combined.
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Sprinkle the shredded cheese over the top, cover the skillet, and cook for an additional 3-4 minutes until the cheese is melted and gooey.
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Serve the dish topped with extra cilantro, slices of avocado, and a dollop of Greek yogurt or sour cream if desired.
Variations & Creative Twists
Feel free to make this dish your own with these fun additions:
- Spice It Up: For those who love a little heat, sprinkle in some cayenne pepper or add jalapeño slices for an extra kick.
- Go Green: Toss in some spinach or kale during the last couple of minutes for a lovely boost of color and nutrients.
- Protein-Packed: Add diced cooked chicken or turkey if you’re looking for an extra protein punch, or mix in some quinoa for a delightful twist.
- Tasty Toppings: Experiment with different toppings like crumbled feta, a sprinkle of pumpkin seeds, or even some pickled red onions for a zesty contrast.
Chef Emma’s Helpful Tips
- Make-Ahead: This dish can be prepped ahead of time! Chop your sweet potatoes and prepare the spice mix the night before to save time.
- Ingredient Swaps: Don’t have sweet potatoes? Try regular potatoes or butternut squash instead. The dish will still be delicious!
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave.
- Cooking Rice: If you’re short on time, opt for pre-cooked or frozen brown rice to speed up the cooking process.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 350
- Total Carbohydrates: 55g
- Sugars: 5g
- Total Fat: 10g
- Protein: 14g
- Sodium: 450mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! You can prep the veggies and spices ahead of time for an even quicker assembly during the week.
- Can I use different ingredients? Sure! Feel free to substitute any of the ingredients based on your dietary preferences or what you have in your pantry.
- How do I store leftovers? Store in an airtight container in the refrigerator for up to 4 days. This dish reheats beautifully!
- How long does it last? When stored properly, it can last up to 4 days in the fridge.
Final Thoughts
There’s something truly special about gathering around a table filled with warm, nourishing food. This Southwest Sweet Potato, Black Bean, and Rice Skillet is not just a meal—it’s an experience to share with loved ones, a comforting hug in a bowl. Save this Southwest Sweet Potato, Black Bean, and Rice Skillet: A Flavorful One-Pan Meal to your Pinterest board so it’s ready when you need that cozy treat or simple weeknight dinner! Happy cooking!
Southwest Sweet Potato, Black Bean, and Rice Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- to taste salt and pepper
- 4 ounces diced green chiles
- 0.5 cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- 1 Juice of 1 lime
- 0.5 cup shredded cheddar, colby jack, or Monterey jack cheese
Instructions
Preparation
- Heat 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, until they turn golden brown.
- Add 3-4 tablespoons of water to the skillet, cover, and let the sweet potatoes steam for about 4 minutes, or until they are fork-tender.
- Once tender, add the diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Stir everything together until well combined.
- Sprinkle the shredded cheese over the top, cover the skillet, and cook for an additional 3-4 minutes until the cheese is melted and gooey.
- Serve the dish topped with extra cilantro, slices of avocado, and a dollop of Greek yogurt or sour cream if desired.
