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Southwest Sweet Potato, Black Bean, and Rice Skillet Recipe

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3.8 from 75 reviews

This Southwest Sweet Potato, Black Bean and Rice Skillet is a flavorful and nutritious vegetarian meal that is both hearty and healthy. Combining tender sweet potatoes, protein-packed black beans, fiber-rich brown rice, and a blend of southwestern spices, this dish is topped with melted cheese and creamy avocado slices for a satisfying and vibrant dinner option.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Skillet Ingredients

  • 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 and sauté sweet potatoes: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of peeled and diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes until they begin to soften.
  2. Steam the sweet potatoes: Add 3 to 4 tablespoons of water to the skillet and cover with a lid. Let the sweet potatoes steam for another 4 minutes or until fork tender, depending on their size.
  3. Add remaining ingredients: Stir in 4 ounces of diced green chiles, 15 ounces of drained and rinsed black beans, 2 cups cooked brown rice, 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 1/2 cup salsa or salsa verde, 2 tablespoons chopped cilantro, juice of 1 lime, and additional salt and pepper to taste. Mix until well combined.
  4. Top with cheese and melt: Sprinkle 1/2 cup shredded cheddar, colby jack, or monterey jack cheese evenly over the top. Cover the skillet and cook for 3 to 4 minutes until the cheese melts and everything is warmed through.
  5. Serve and garnish: Serve the skillet topped with additional chopped cilantro, slices of avocado, and optional plain Greek yogurt or sour cream for extra creaminess.

Notes

  • You can substitute sweet potatoes with regular potatoes if preferred, but cooking time may vary.
  • Use low sodium or no salt added canned beans and salsa to control sodium content.
  • For a vegan version, omit the cheese or use vegan cheese alternatives.
  • If you want to add heat, include chopped jalapeños or more chili powder.
  • Leftovers store well in the refrigerator for up to 3 days and reheat easily in a skillet or microwave.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Southwestern
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/southwest-sweet-potato-black-bean-and-rice-skillet-recipe/