Southwest Sweet Potato, Black Bean, and Rice Skillet

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty, flavorful, and nutritious one-pan meal. Packed with tender sweet potatoes, protein-rich black beans, and fluffy rice, this dish is seasoned with bold Southwest spices and topped with fresh ingredients like avocado and cilantro. It’s vegetarian, gluten-free, and perfect for meal prep!

Why You’ll Love This Recipe

  • One-pan meal – easy cleanup and minimal prep.
  • Packed with plant-based protein and fiber.
  • Customizable with your favorite toppings.
  • Perfect for meal prep or a quick weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Olive oil
  • Sweet potatoes, peeled and diced
  • Onion, diced
  • Garlic, minced
  • Bell pepper (red, green, or yellow), diced
  • Cooked rice (white, brown, or cauliflower rice)
  • Black beans, drained and rinsed
  • Diced tomatoes (canned or fresh)
  • Corn (fresh, frozen, or canned)
  • Vegetable broth
  • Cumin
  • Chili powder
  • Smoked paprika
  • Salt & black pepper
  • Fresh lime juice
  • Fresh cilantro, chopped

Optional Toppings:

  • Avocado slices
  • Shredded cheese (cheddar, pepper jack, or cotija)
  • Sour cream or Greek yogurt
  • Jalapeños, sliced
  • Hot sauce

Directions

  1. Sauté the Vegetables: Heat olive oil in a large skillet over medium heat. Add sweet potatoes and cook for 5 minutes until slightly softened. Add onion, bell pepper, and garlic, and sauté for another 3-4 minutes.
  2. Add the Spices & Ingredients: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add black beans, diced tomatoes, corn, and vegetable broth.
  3. Simmer & Cook the Rice: Cover and let simmer for 10-15 minutes, stirring occasionally, until sweet potatoes are tender. Stir in the cooked rice and let everything warm through.
  4. Finish with Lime & Cilantro: Squeeze in fresh lime juice and stir in chopped cilantro.
  5. Serve & Enjoy: Top with avocado, cheese, sour cream, jalapeños, or your favorite toppings!

Servings and Timing

  • Servings: 4-6
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes

Variations

  • Protein Boost: Add cooked chicken, ground turkey, or tofu.
  • Cheesy Version: Stir in shredded cheese for a creamy texture.
  • Spicy Kick: Add cayenne pepper or diced jalapeños.
  • Low-Carb/Keto: Swap rice for cauliflower rice.
  • Grain-Free: Use quinoa instead of rice for extra protein.

Storage/Reheating

  • Refrigeration: Store leftovers in an airtight container for up to 4 days.
  • Freezing: Freeze in a sealed container for up to 2 months.
  • Reheating: Warm in a skillet over medium heat or microwave in 30-second intervals.

FAQs

1. Can I use brown rice instead of white rice?

Yes! Brown rice adds extra fiber but may require a little more broth.

2. What’s the best way to keep sweet potatoes from getting mushy?

Don’t overcook them—keep an eye on them as they simmer!

3. Can I make this dish vegan?

It’s naturally vegan! Just skip any dairy-based toppings.

4. Can I make this in the Instant Pot?

Yes! Sauté the veggies, then cook everything on high pressure for 5 minutes with cooked rice.

5. What’s the best way to add crunch?

Top with crushed tortilla chips or pepitas (pumpkin seeds).

6. Can I make this ahead of time?

Yes! It’s perfect for meal prep and reheats well.

7. How do I make this dish creamier?

Stir in a little sour cream, Greek yogurt, or avocado at the end.

8. What’s the best broth to use?

Vegetable broth keeps it vegetarian, but chicken broth works too.

9. Can I use canned sweet potatoes?

Fresh sweet potatoes work best, but canned can be used in a pinch—just add them later.

10. What’s the best side dish for this meal?

A side of guacamole, cornbread, or a fresh green salad pairs well.

Conclusion

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a flavorful, wholesome, and satisfying meal that’s perfect for busy nights. Whether you’re meal prepping, feeding the family, or just craving a hearty vegetarian dish, this recipe delivers bold flavors and great nutrition—all in one pan! Try it today and enjoy a healthy, delicious dinner in just 30 minutes!

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Southwest Sweet Potato, Black Bean, and Rice Skillet

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This Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty, flavorful, and nutritious one-pan meal! Packed with tender sweet potatoes, protein-rich black beans, fluffy rice, and bold Tex-Mex spices, this dish is perfect for a quick dinner or meal prep. It’s vegetarian, gluten-free, and can easily be made vegan!

  • Author: Beth
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Course, One-Pan Meal
  • Method: Stovetop
  • Cuisine: Southwestern, Tex-Mex

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 1 bell pepper, diced (any color)
  • 1 medium sweet potato, peeled and diced
  • 2 cloves garlic, minced
  • 1 cup uncooked rice (white, brown, or jasmine)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (10 oz) diced tomatoes with green chilies (such as Rotel)
  • 2 cups vegetable broth
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup frozen corn
  • Juice of 1 lime
  • ¼ cup chopped cilantro (for garnish)

Optional Toppings:

  • ½ cup shredded cheddar or Mexican cheese (omit for vegan)
  • 1 avocado, sliced
  • Sour cream or Greek yogurt (omit for vegan)


Instructions

Step 1: Sauté the Veggies

  1. Heat olive oil in a large skillet over medium heat.
  2. Add diced onion, bell pepper, and sweet potato. Sauté for 5–6 minutes until slightly softened.
  3. Stir in minced garlic, cooking for 30 seconds until fragrant.

Step 2: Cook the Rice

  1. Add uncooked rice, black beans, diced tomatoes (with juices), vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper.
  2. Stir well, bring to a simmer, then cover and reduce heat to low.
  3. Cook for 15–20 minutes (or longer if using brown rice), until the rice is tender and the liquid is absorbed.

Step 3: Add Corn & Finish

  1. Stir in frozen corn and cook for 2 more minutes.
  2. Remove from heat and squeeze in fresh lime juice.

Step 4: Garnish & Serve

  1. Sprinkle with chopped cilantro and optional toppings like cheese, avocado, or sour cream.
  2. Serve warm and enjoy!

Notes

  • Make it Vegan: Skip the cheese and sour cream or use dairy-free alternatives.
  • Protein Boost: Add cooked chicken, shrimp, or tofu.
  • Storage: Keep in an airtight container in the fridge for up to 4 days.
  • Spicy Option: Add ½ tsp cayenne pepper or diced jalapeños.

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