This one pan Southwest sweet potato, black bean, and rice skillet is the kind of dinner that feels both nourishing and comforting at the same time. With brown rice, tender sweet potatoes, black beans, green chiles, warm spices, and a blanket of melted cheese on top, it comes together in about thirty minutes and tastes even better the next day.
Every spoonful is packed with cozy, bold flavor that makes this dish feel like a complete meal all on its own. The mix of soft vegetables, hearty beans, and fluffy rice creates a satisfying texture that keeps you coming back for more.
If you have been trying to add more meatless meals to your week but worry they might leave you hungry, this recipe puts those doubts to rest. It is filling, rich, and deeply comforting, proving that a vegetarian dinner can be just as satisfying as any meat based favorite.
Southwest Sweet Potato, Black Bean and Rice Skillet
This one pan Southwest sweet potato, black bean, and rice skillet is the kind of dinner that feels both nourishing and comforting at the same time. With brown rice, tender sweet potatoes, black beans, green chiles, warm spices, and a blanket of melted cheese on top, it comes together in about thirty minutes and tastes even better the next day.
Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 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
- 4 ounces diced green chiles
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 15 ounce can low sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of a lime
- 1/2 cup shredded cheddar, colby jack, or monterey jack cheese
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes along with salt and pepper, then sauté for about 8 minutes. Pour in 3–4 tablespoons of water, cover the skillet with a lid, and let the potatoes steam until they become fork-tender, about 4 more minutes depending on their size.
- Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, plus a little more salt and pepper. Stir until everything is evenly mixed.
- Sprinkle the shredded cheese over the top, cover again, and cook for another 3–4 minutes until the cheese is melted and the skillet is heated through. Serve with extra cilantro, avocado, and plain Greek yogurt or sour cream if you like.
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