Southwest Sweet Potato Black Bean and Rice Skillet: A Hearty Vegetarian Dinner
This Southwest Sweet Potato Black Bean and Rice Skillet is a one-pan wonder that’s hearty, healthy, and packed with authentic Mexican flavors. Made with brown rice, sweet potatoes, black beans, green chiles, spices, and topped with melted cheese, it’s a vegetarian dinner the whole family will love. Ready in just 30 minutes, this dish is perfect for busy weeknights and makes great leftovers too!
Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 4 ounces diced green chiles
- ½ 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
- ½ cup shredded cheese cheddar, Colby Jack, or Monterey Jack
Optional Toppings:
- Sliced avocado
- Plain Greek yogurt or sour cream
- Diced tomatoes
- Black olives
- Crushed tortilla chips
Instructions
- Sauté the Sweet Potatoes
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add your diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes. They won’t be fully soft yet, and that’s okay—they’ve got some steaming to do next.
- Steam Until Tender
- Add a few tablespoons of water to the skillet, then cover it with a lid. Let the sweet potatoes steam until they’re fork-tender, which should take about 4 more minutes. If you don’t have a lid, no worries—a piece of foil or even a plate works just fine.
- Combine and Heat Through
- Once the sweet potatoes are tender, it’s time to bring the party together. Add the green chiles, black beans, cooked brown rice, spices, salsa, cilantro, and lime juice to the skillet. Stir everything well and let it heat through for a few minutes.
- Melt That Cheese
- Top the skillet with shredded cheese, cover it again, and let the magic happen. In just a couple of minutes, you’ll have a bubbly, cheesy masterpiece ready to serve.
Notes
- This recipe is both vegetarian and gluten-free.
- You can customize the toppings to suit your taste—avocado, Greek yogurt, tomatoes, and crushed tortilla chips are all excellent options.
- For a lower-carb version, substitute brown rice with cauliflower rice or quinoa.