Description
This Southwest Sweet Potato, Black Bean, and Rice Skillet is a vibrant and hearty one-pan meal perfect for a quick weeknight dinner. Packed with nutritious ingredients like sweet potatoes, black beans, and brown rice, it offers bold southwestern flavors enhanced by chili powder, cumin, and smoked paprika. The dish is finished with melted cheese and fresh lime juice for a comforting and satisfying meal that’s both vegetarian and easy to customize.
Ingredients
Vegetables and Aromatics
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 4 ounces diced green chiles
- 2 tablespoons chopped cilantro
- Juice of 1 lime
Spices and Seasonings
- 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
Main Ingredients
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 15 ounce can low sodium black beans, drained and rinsed
- 1/2 cup shredded cheddar, colby jack, or monterey jack cheese
Instructions
- Cook the Sweet Potatoes: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes along with salt and pepper. Sauté for about 8 minutes, stirring occasionally, until they start to soften. Then add 3-4 tablespoons of water to the skillet and cover with a lid. Allow the sweet potatoes to steam for an additional 4 minutes or until fork-tender.
- Add Remaining Ingredients: Stir in the diced green chiles, drained black beans, cooked brown rice, all the spices (chili powder, cumin, oregano, smoked paprika, garlic powder), salsa, chopped cilantro, and lime juice. Season with additional salt and pepper as needed. Mix everything thoroughly to combine the flavors evenly.
- Melt Cheese and Serve: Sprinkle the shredded cheese evenly on top of the mixture in the skillet. Cover again with the lid and cook for another 3-4 minutes until the cheese has melted and the dish is heated through. Serve hot, optionally garnished with extra cilantro, sliced avocado, and a dollop of plain Greek yogurt or sour cream if desired.
Notes
- Use brown rice cooked ahead of time or leftover rice to speed up the recipe.
- Adjust the chili powder and smoked paprika to control the spice level to your preference.
- For a vegan version, omit the cheese or use a plant-based cheese substitute.
- Adding a bit of water to steam the sweet potatoes helps them cook evenly without sticking to the pan.
- Leftovers can be refrigerated for 3-4 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
