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Southwest Sweet Potato, Black Bean and Rice Skillet

Savory Southwest Sweet Potato, Black Bean and Rice Skillet

This hearty Southwest Sweet Potato, Black Bean and Rice Skillet is a vibrant, one-pan meal perfect for a quick, nutritious dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southwestern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 2 tablespoons Olive Oil Can use canola or avocado oil as alternatives.
  • 2 cups Sweet Potato, diced Can substitute with butternut squash.
  • 1 tablespoon Chili Powder Adjust based on desired heat.
  • 1 teaspoon Ground Cumin No direct substitute, but smoked paprika can add richness.
  • 1 teaspoon Dried Oregano Can use fresh oregano, double the amount.
  • 1 teaspoon Smoked Paprika Regular paprika can be used as a substitute.
  • 1 teaspoon Garlic Powder Can adjust to taste with fresh minced garlic.
  • Salt and Pepper to taste Essential for seasoning.
  • 1 can Diced Green Chiles Use jalapeños for extra spiciness if desired.
  • 1 cup Salsa or Salsa Verde Choose a mild salsa for less heat.
  • 2 cups Cooked Brown Rice Quinoa or white rice can be substituted.
  • 1 can Black Beans (Low Sodium) Pinto or kidney beans can be used as alternatives.
  • 1/4 cup Chopped Cilantro Omit if not a fan.
  • 2 tablespoons Lime Juice Can substitute with lemon juice.
  • 1 cup Shredded Cheese Cheddar, colby jack, or pepper jack work well.
For Garnish
  • 1 medium Fresh Avocado Adds healthy fats and creaminess.
  • 1/2 cup Greek Yogurt or Sour Cream Vegan options available.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add diced sweet potatoes, seasoning with salt and pepper. Sauté for about 8 minutes until slightly golden.
  2. Add 3–4 tablespoons of water and cover the skillet. Steam for an additional 4 minutes until the sweet potatoes are fork-tender.
  3. Remove the lid and stir in the diced green chiles, drained black beans, cooked brown rice, and spices. Mix in salsa, chopped cilantro, and lime juice, then season again with salt and pepper.
  4. Sprinkle shredded cheese over the skillet mixture, cover, and cook for an additional 3–4 minutes until the cheese is melted.
  5. Serve immediately, garnished with fresh cilantro and sliced avocado. Add Greek yogurt or sour cream if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 12gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 400mgPotassium: 700mgFiber: 12gSugar: 6gVitamin A: 22000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

This dish can be customized with your favorite ingredients and is great for meal prep and leftovers.

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