Southwest Sweet Potato, Black Bean, and Rice Skillet: A Flavorful One-Pan Meal
When the leaves begin to turn golden and the evening air carries a touch of crispness, there’s something truly magical about returning home to a warm, inviting meal. One of my all-time favorites, perfect for those whimsical autumn nights, is this Southwest Sweet Potato, Black Bean, and Rice Skillet. This one-pan wonder is not just a meal; it’s a hug in a skillet, filled with comforting sweet potatoes, wholesome beans, and zesty spices—a mix that wraps you in warmth and makes your heart smile. Perfect for an easy weeknight dinner or a cozy Sunday gathering, this vibrant dish is sure to become a wholesome staple in your home. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes, this dish is perfect for busy weeknights.
- One-Pan Meal: Less clean-up means more time to enjoy dinner with your loved ones.
- Crowd-Pleasing: Packed with flavors and textures, it’s a comforting dish that everyone will adore.
- Healthy & Wholesome: Full of nutrient-rich ingredients like sweet potatoes and black beans, this meal is as nourishing as it is delicious.
- Versatile: Customize it to fit your taste—add your favorite protein or eliminate dairy for a vegan delight!
What You’ll Need
To create this delicious Southwest Sweet Potato, Black Bean, and Rice Skillet, gather these simple 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
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1/2 cup shredded cheddar, colby jack, or Monterey jack cheese
Let’s Make It Together
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Heat the olive oil in a large skillet over medium heat. Add in the diced sweet potatoes, season generously with salt and pepper, and sauté for about 8 minutes, stirring occasionally, until they turn a lovely golden brown.
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Add 3-4 tablespoons of water to the skillet, cover it, and let the sweet potatoes steam for about 4 minutes, until they’re fork-tender and ready to soak in all the flavors.
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Next, stir in the diced green chiles, black beans, cooked brown rice, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, salsa (or salsa verde), cilantro, and fresh lime juice. Mix everything together until well-combined and all those vibrant colors shine.
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Sprinkle the shredded cheese over the top, cover the skillet again, and allow it to cook for an additional 3-4 minutes, just until that cheesy goodness melts into the mixture.
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When you’re ready to serve, top it off with extra cilantro, slices of creamy avocado, and a dollop of Greek yogurt or sour cream if desired. The combination is utterly irresistible!
Delicious Variations to Try
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Zesty Lime Chicken: Toss in some cooked shredded chicken for a protein boost and extra zest.
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Creamy Avocado: Adding slices of ripe avocado at the end enhances the creaminess and richness of the dish.
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Vegetarian Twist: Swap out the cheese for a cashew cream or nutritional yeast to keep it vegan while still being indulgent.
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Crunchy Toppings: Add some crushed tortilla chips or spicy pumpkin seeds on top for a delightful crunch that adds texture to every bite.
Chef Emma’s Helpful Tips
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Make-Ahead Magic: Prepare your sweet potatoes ahead of time to speed up the cooking process. Keep them in an airtight container in the fridge for up to 3 days.
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Storage Suggestions: Leftovers can be cooled and stored in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop with a splash of water to maintain the moisture.
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Ingredient Swaps: Feel free to use quinoa instead of brown rice or switch the beans for pinto or chickpeas.
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Fresh Herbs: Experiment with fresh herbs like parsley or green onions to add a different flavor profile.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 360
- Carbohydrates: 53g
- Sugar: 4g
- Fat: 10g
- Protein: 11g
- Sodium: 480mg
Frequently Asked Questions
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Can I make this ahead? Absolutely! You can prep the ingredients and store them in the fridge until you’re ready to cook.
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Can I use different ingredients? Yes! The beauty of this recipe is its versatility. Feel free to swap any of the ingredients based on what you have on hand.
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How do I store leftovers? Store any leftovers in an airtight container in the refrigerator for up to 4 days.
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How long does it last? If stored properly, leftovers can last up to 4 days in the fridge and can be reheated easily.
Final Thoughts
There’s something heartwarming about preparing a meal that not only nourishes the body but also warms the soul. This Southwest Sweet Potato, Black Bean, and Rice Skillet embodies comfort—a delightful mix of flavors that dance together in a single pan. It’s a meal that brings family and friends together, perfect for any occasion. Save this Southwest Sweet Potato, Black Bean, and Rice Skillet: A Flavorful One-Pan Meal to your cozy recipe board so it’s ready when you need a comforting treat!
Southwest Sweet Potato, Black Bean, and Rice Skillet
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- Salt and pepper to taste
- 4 ounces diced green chiles
- 0.5 cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- 1 lime Juice of 1 lime
- 0.5 cup shredded cheddar, colby jack, or Monterey jack cheese
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add in the diced sweet potatoes, season generously with salt and pepper, and sauté for about 8 minutes, stirring occasionally, until they turn a lovely golden brown.
- Add 3-4 tablespoons of water to the skillet, cover it, and let the sweet potatoes steam for about 4 minutes, until they’re fork-tender.
Cooking
- Stir in the diced green chiles, black beans, cooked brown rice, chili powder, ground cumin, dried oregano, smoked paprika, garlic powder, salsa (or salsa verde), cilantro, and fresh lime juice. Mix everything together until well-combined.
- Sprinkle the shredded cheese over the top, cover the skillet again, and allow it to cook for an additional 3-4 minutes, until the cheese melts.
Serving
- Top with extra cilantro, slices of avocado, and a dollop of Greek yogurt or sour cream if desired.
