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
- 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.
- Add the Spices & Ingredients: Stir in cumin, chili powder, smoked paprika, salt, and pepper. Add black beans, diced tomatoes, corn, and vegetable broth.
- 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.
- Finish with Lime & Cilantro: Squeeze in fresh lime juice and stir in chopped cilantro.
- 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!
PrintSouthwest 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, 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!
- 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
- 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
- Heat olive oil in a large skillet over medium heat.
- Add diced onion, bell pepper, and sweet potato. Sauté for 5–6 minutes until slightly softened.
- Stir in minced garlic, cooking for 30 seconds until fragrant.
Step 2: Cook the Rice
- Add uncooked rice, black beans, diced tomatoes (with juices), vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper.
- Stir well, bring to a simmer, then cover and reduce heat to low.
- 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
- Stir in frozen corn and cook for 2 more minutes.
- Remove from heat and squeeze in fresh lime juice.
Step 4: Garnish & Serve
- Sprinkle with chopped cilantro and optional toppings like cheese, avocado, or sour cream.
- 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.