If you’re in the mood for a hearty yet healthy meal, this Southwest Sweet Potato Black Bean and Rice Skillet is a lifesaver. It’s quick to make and packed with flavors that will surely win over anyone at your table.
This recipe resolves the issues of lengthy meal prep and lack of flavor in vegetarian dishes, offering a quick and delicious option for any meal.
I love making this dish when I have a busy weeknight ahead. Sometimes, my sweet potatoes can be tricky to cook just right, ending up mushy. But with some practice, I learned to steam them to keep them tender and avoid a mash-up.
This recipe comes together in just 30 minutes and gives you a comforting meal without the fuss. The sweet potatoes, black beans, and spices work together to create a satisfying bite, making it a great go-to for busy families.
If you enjoy quick and wholesome meals, you might also want to check out my Broccolini Frittata for another tasty option.
Table of contents
Dietary Considerations
- This recipe is gluten-free as it contains no wheat, rye, barley, or gluten-containing ingredients in any form.
- The recipe suits dairy-free diets since it contains no milk, cheese, butter, or other dairy products.
- This recipe is vegan because it includes only plant-based ingredients without any animal-derived products.
- The recipe is not low-carb or keto due to sweet potatoes and brown rice, which have high carbohydrate content.
- This recipe is nut-free as none of the ingredients or seasonings contain nuts or nut derivatives.
Why You Will Love This Recipe
- Rich, Hearty Texture This dish features tender sweet potatoes and firm black beans that give a satisfying bite. The combination makes it feel substantial, perfect for a filling meal.
- Flavorful Profile With spices like chili powder and cumin, this skillet offers a delightful Southwestern flair. Those spices mingle beautifully with the sweetness of the potatoes and the creaminess of the cheese.
- Convenient and Quick You’ll have a homemade meal ready in just 30 minutes. It’s an excellent choice for busy nights when you crave something hearty without extensive prep.
- Memory-Making Potential Serving this flavorful dish can become a cherished family ritual. It’s a crowd favorite that brings everyone together around the table, creating lasting moments.
How to Make Southwest Sweet Potato Black Bean & Rice Skillet
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Sautéing and Steaming
- Cuisine: Mexican
- Diet: Vegan
Description
A healthy vegan skillet meal combining sweet potatoes, black beans, and brown rice, ready in 30 minutes.
Ingredients
Scale
- 1 tablespoon (15 ml) olive oil
- 2 cups (about 300 g) sweet potato, peeled and diced
- 4 ounces (113 g) diced green chiles
- 2 cups (about 380 g) cooked brown rice
- 15 ounces (425 g) canned black beans, drained and rinsed
- 2 tablespoons (8 g) cilantro, chopped
- Juice of 1 lime
- 0.5 cup (64 g) shredded cheese
- 1.5 teaspoons (3.6 g) chili powder
- 1 teaspoon (2 g) ground cumin
- 1 teaspoon (1 g) dried oregano
- 0.5 teaspoon (1 g) smoked paprika
- 0.25 teaspoon (0.5 g) garlic powder
- Salt and pepper, to taste
- 0.5 cup (120 ml) salsa or salsa verde
Instructions
- Step 1: Heat the olive oil in a large skillet over medium-high heat until hot. Add the diced sweet potatoes along with salt and pepper to taste. Sauté the sweet potatoes for about 8 minutes, stirring occasionally, until they begin to brown and are tender on the outside.
- Step 2: Add 3 to 4 tablespoons (45-60 ml) of water to the skillet and cover it with the lid. Let the sweet potatoes steam for approximately 4 minutes, or until they are fork-tender. This steaming process ensures even cooking and keeps the sweet potatoes moist without drying them out.
- Step 3: Remove the lid and gently fold in the diced green chiles, drained black beans, cooked brown rice, chili powder, cumin, dried oregano, smoked paprika, garlic powder, salsa, chopped cilantro, lime juice, and additional salt and pepper as needed. Stir carefully to evenly distribute the ingredients without breaking up the sweet potatoes.
- Step 4: Sprinkle the shredded cheese evenly over the skillet contents. Cover the skillet again and let it cook for 3 to 4 minutes until the cheese has melted and the ingredients are heated through.
Notes
- Room Temperature: Store the cooked skillet in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 5 days to preserve freshness and prevent spoilage.
- Freezing: Transfer to a freezer-safe container or bag and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- If sweet potatoes are not soft enough after 12 minutes of cooking, add 2 tablespoons (30 ml) of water and cover for an additional 4 minutes until fork-tender.
- When the skillet seems too dry while combining ingredients, drizzle 2 tablespoons (30 ml) of extra salsa to aid flavor blending and prevent sticking.
- If cheese does not melt well, cover the skillet for an extra 3 minutes to trap heat and ensure a smooth, creamy finish.
- If sweet potatoes brown too fast, reduce heat to medium and cook for 10 minutes, stirring occasionally for even cooking.
- For dry leftover rice, stir in 1 tablespoon (15 ml) of broth when reheating to maintain moisture.
- Reheat leftovers either on the stovetop over medium heat or in a microwave until warmed through. Add a splash of broth or water if needed to prevent drying.
- Serve this skillet with guacamole or vegan sour cream for added flavor. Complement with roasted corn or a fresh green salad. You can also use the skillet mixture as a filling for burrito bowls or tacos with tortillas, or add it to salads or quinoa for a hearty meal. Top with fresh salsa or a drizzle of lime juice and sprinkle extra cilantro before serving.
- This is a vegan recipe, but it can be modified by replacing the shredded cheese with a dairy-free alternative or omitting it altogether. Use low-sodium canned beans to control salt content.
- Select firm, unblemished sweet potatoes to ensure the best texture and natural sweetness.
- Use low-sodium canned black beans, rinsed well to reduce canned liquid taste and add protein and fiber.
- Long-grain brown rice is preferred for texture and holds up well when mixed in the skillet; prepare it ahead to save time.
- Fresh cilantro should be vibrant, added at the end for freshness.
- Juicy, firm limes provide brightness and acidity to balance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Sweet potatoes: Choose firm, unblemished sweet potatoes for the best flavor and texture. They’ll add natural sweetness and creaminess to the dish.
- Canned black beans: Opt for low-sodium canned black beans. Rinse them well to reduce some of the canning liquid’s metallic taste. They add protein and fiber.
- Brown rice: Go for long-grain brown rice for better texture; it holds up well in the skillet. Cook it ahead to save time during prep.
- Vegetable broth: Select a good quality veggie broth. It enhances the overall flavor and keeps the dish moist. Homemade or low-sodium options work great.
- Red bell pepper: Choose vibrant, firm bell peppers without wrinkles. They add crunch and sweetness, balancing the dish’s flavors.
- Onion: A yellow onion is a solid choice here. It caramelizes nicely and provides a sweet base flavor that’s vital for depth.
- Garlic: Fresh garlic holds the key to robust flavor. Use minced garlic for even distribution throughout the dish; it’s a flavor powerhouse!
- Ground cumin: Opt for ground cumin for its earthy flavor; it truly captures that Southwest essence. Freshly ground is best, but pre-ground works fine.
- Cilantro: Fresh cilantro brightens the meal with herbal notes. Use only fresh, vibrant leaves, and add them at the end for a fresh finish.
- Lime: Look for firm, juicy limes. The acidity from the juice adds brightness and balances the dish’s flavors beautifully.
- Sweet potatoes: Choose firm, unblemished sweet potatoes for the best flavor and texture. They’ll add natural sweetness and creaminess to the dish.
- Canned black beans: Opt for low-sodium canned black beans. Rinse them well to reduce some of the canning liquid’s metallic taste. They add protein and fiber.
- Brown rice: Go for long-grain brown rice for better texture; it holds up well in the skillet. Cook it ahead to save time during prep.
- Vegetable broth: Select a good quality veggie broth. It enhances the overall flavor and keeps the dish moist. Homemade or low-sodium options work great.
- Red bell pepper: Choose vibrant, firm bell peppers without wrinkles. They add crunch and sweetness, balancing the dish’s flavors.
- Onion: A yellow onion is a solid choice here. It caramelizes nicely and provides a sweet base flavor that’s vital for depth.
- Garlic: Fresh garlic holds the key to robust flavor. Use minced garlic for even distribution throughout the dish; it’s a flavor powerhouse!
- Ground cumin: Opt for ground cumin for its earthy flavor; it truly captures that Southwest essence. Freshly ground is best, but pre-ground works fine.
- Cilantro: Fresh cilantro brightens the meal with herbal notes. Use only fresh, vibrant leaves, and add them at the end for a fresh finish.
- Lime: Look for firm, juicy limes. The acidity from the juice adds brightness and balances the dish’s flavors beautifully.
Recipe Tips
- If sweet potatoes aren’t soft enough after 12 minutes of cooking, add 2 tablespoons of water and cover for an additional 4 minutes until fork-tender.
- If your skillet is too dry when combining ingredients, drizzle in 2 tablespoons of extra salsa to help blend flavors without sticking.
- When the cheese isn’t melting well, cover the skillet for 3 minutes to trap heat, ensuring a smooth, creamy finish to the dish.
- If the sweet potatoes brown too quickly, reduce heat to medium and cook for 10 minutes, stirring occasionally for even cooking.
- For leftover rice that feels dry, stir in 1 tablespoon of broth when reheating to maintain moisture in your southwest sweet potato black bean and rice skillet.
Serving Suggestions
Serve with guacamole or vegan sour cream for added flavor. A side of roasted corn or a fresh green salad complements the dish nicely.
Use to make burrito bowls or tacos with tortillas. Add to salads for a hearty ingredient or mix with quinoa for a different base.
Top with fresh salsa or a drizzle of lime juice to brighten the flavors. Sprinkle with extra cilantro for a fresh finish.
Recipe variations
- You can use diced chicken breast instead of black beans for added protein in your southwest sweet potato black bean and rice skillet. Cook chicken until no longer pink for best results.
- Add extra diced green chiles, up to 6 ounces, to boost the heat and flavor intensity in this southwest sweet potato black bean and rice dish without altering cooking time.
- Either shredded cheddar or Monterey Jack cheese works well in this skillet recipe. These cheeses melt nicely; shredded cheese measurement remains 0.5 cup in the cooking process.
- If using this southwest sweet potato black bean and rice skillet for a larger group, double the ingredients to serve 8. Adjust skillet size for even cooking and warmth. Italian Sub Sandwiches complement this meal nicely.
Save This Recipe!
How to Store?
To keep your southwest sweet potato black bean and rice skillet fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days to maintain texture and flavor.
Refrigeration: Place in an airtight container in the refrigerator for up to 5 days to preserve freshness and prevent spoilage.
Freezing: Transfer to a freezer-safe container or bag, freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
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If you enjoyed this Southwest Sweet Potato Black Bean and Rice or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
