Description
This Southwest Sweet Potato Black Bean & Rice Skillet is a vibrant, nutritious one-pan meal perfect for a quick and hearty dinner. Combining tender sautéed sweet potatoes with zesty green chiles, black beans, and brown rice, it’s spiced with chili powder, cumin, and smoked paprika for a flavorful southwestern twist. Topped with melted cheese and fresh cilantro, this skillet dish balances comforting textures and bold flavors in just 30 minutes.
Ingredients
Scale
Main Ingredients
- 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
- 0.5 cup (120 ml) salsa or salsa verde
Spices and Seasonings
- 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
Instructions
- Heat the olive oil and sauté sweet potatoes: Warm 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the peeled and diced sweet potatoes along with salt and pepper to taste. Sauté for about 8 minutes, stirring occasionally, until the sweet potatoes start to brown and become tender on the outside.
- 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 approximately 4 minutes until they are fork-tender. This step ensures the potatoes cook evenly and stay moist without drying out.
- Add remaining ingredients and combine: Remove the lid and gently fold in the diced green chiles, drained black beans, cooked brown rice, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, salsa or salsa verde, chopped cilantro, lime juice, and adjust salt and pepper as needed. Stir carefully to distribute ingredients evenly without breaking up the sweet potatoes.
- Top with cheese and melt: Sprinkle the shredded cheese evenly over the skillet contents. Cover the skillet again and cook for another 3 to 4 minutes until the cheese melts and everything is heated through. Serve warm.
Notes
- Use cooked brown rice for quicker preparation; leftover rice works great.
- Substitute shredded cheese with a vegan cheese alternative for a dairy-free version.
- Add extra heat by including a pinch of cayenne pepper or hot sauce.
- For added protein, consider topping with sliced avocado or a fried egg.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
