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Southwest Sweet Potato, Black Bean, and Rice Skillet Recipe

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4.1 from 90 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a vibrant, hearty one-pan meal perfect for a quick and nutritious dinner. Packed with southwestern spices, tender sweet potatoes, protein-rich black beans, and wholesome brown rice, it's a comforting dish that combines bold flavors with healthy ingredients. Topped with melted cheese and fresh cilantro, this skillet meal is not only delicious but also easy to prepare in just 30 minutes.

Ingredients

Vegetables & Produce

  • 2 cups peeled and diced sweet potato
  • 4 ounces diced green chiles
  • 2 tablespoons chopped cilantro
  • Juice of a lime

Spices & 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

Pantry Items

  • 1 tablespoon olive oil
  • 2 cups cooked brown rice
  • 15 ounce can low sodium black beans, drained and rinsed
  • 1/2 cup salsa or salsa verde

Dairy

  • 1/2 cup shredded cheddar, colby jack, or monterey jack cheese

Instructions

  1. Sauté Sweet Potatoes: 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 until they begin to soften.
  2. Steam Sweet Potatoes: Add 3-4 tablespoons of water to the skillet and cover with a lid. Allow the sweet potatoes to steam for about 4 more minutes or until they are fork tender, adjusting time based on the size of the cubes.
  3. Add Remaining Ingredients: Stir in the diced green chiles, rinsed black beans, cooked brown rice, chili powder, cumin, dried oregano, smoked paprika, garlic powder, salsa, chopped cilantro, lime juice, and additional salt and pepper to taste. Mix everything thoroughly to combine all flavors.
  4. Melt Cheese and Heat Through: Sprinkle the shredded cheese evenly over the skillet mixture. Cover with the lid and cook for another 3-4 minutes until the cheese is melted and the entire dish is heated through.
  5. Serve: Serve the skillet hot, optionally topped with extra cilantro, sliced avocado, and a dollop of plain Greek yogurt or sour cream to add creaminess and balance the spices.

Notes

  • You can substitute brown rice with white rice or quinoa if preferred.
  • For a vegan version, omit the cheese or use a dairy-free cheese alternative.
  • If fresh diced green chiles are unavailable, canned or jarred green chiles work well.
  • Adjust chili powder and smoked paprika according to your spice tolerance.
  • Adding avocado and Greek yogurt not only enhances flavor but also adds healthy fats and creaminess.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Southwestern

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