SOUTHWEST SKILLET: EASY DINNER

I’ll never forget the first time I tried a dish that combined sweet potatoes with Southwestern spices. It was at a tiny little café in Santa Fe, and the earthy sweetness mixed with the smoky chili flavors completely blew me away. Ever since, I’ve been on a mission to recreate that magic in my own kitchen, and after many delicious attempts, I’ve finally perfected it! The result is this incredibly flavorful and satisfying Easy Southwest Sweet Potato, Black Bean and Rice Skillet, a dish that’s become a weeknight staple in my house. Today, I’m sharing all my secrets for making the most amazing Easy Southwest Sweet Potato, Black Bean and Rice Skillet you’ll ever taste!

Unlocking Flavor: Your Guide to the Southwest Skillet

Hey there, friend! I’m so excited to share this recipe with you. This Southwest Sweet Potato, Black Bean, and Rice Skillet is more than just a meal; it’s a flavor explosion, a comforting hug in a bowl, and a total crowd-pleaser all rolled into one. Plus, it’s incredibly versatile – you can customize it to your heart’s content, swapping ingredients based on what you have on hand or what your family loves. So, let’s dive in and get cooking!

What Makes This Skillet So Special?

Okay, let’s talk about what makes this skillet so darn good. First, the combination of sweet and savory is just *chef’s kiss*. The sweetness of the sweet potatoes plays so well with the smoky spices and the hearty black beans. Second, it’s a one-pan wonder! Less dishes mean more time for you to relax and enjoy your delicious creation. Finally, it is packed with nutrients and is also naturally vegetarian, making it a healthy and satisfying meal for everyone at the table.

The Recipe: Easy Southwest Sweet Potato, Black Bean and Rice Skillet

Alright, let’s get down to the nitty-gritty! Here’s the recipe that will transform your weeknight dinners. Don’t be intimidated by the ingredient list – most of these are pantry staples, and the whole thing comes together surprisingly quickly.

Ingredients You’ll Need:

• Sweet Potatoes: 2 medium, peeled and diced into ½-inch cubes
• Olive Oil: 2 tablespoons
• Onion: 1 medium, chopped
• Bell Pepper: 1 (any color), chopped
• Garlic: 2 cloves, minced
• Black Beans: 1 (15-ounce) can, rinsed and drained
• Cooked Rice: 2 cups (brown or white rice works great!)
• Corn: 1 cup, frozen or canned (drained)
• Diced Tomatoes: 1 (14.5-ounce) can, undrained
• Chili Powder: 2 teaspoons
• Cumin: 1 teaspoon
• Smoked Paprika: ½ teaspoon
• Oregano: ½ teaspoon
• Salt and Black Pepper: To taste
• Optional Toppings: Avocado, cilantro, sour cream or Greek yogurt, shredded cheese, lime wedges, hot sauce

Step-by-Step Instructions:

1. Prep the Sweet Potatoes: Start by peeling and dicing your sweet potatoes into ½-inch cubes. Uniform size is key for even cooking!
2. Sauté the Veggies: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic – nobody likes bitter garlic!
3. Add the Sweet Potatoes and Spices: Add the diced sweet potatoes, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Stir well to coat the sweet potatoes with the spices.
4. Cook the Sweet Potatoes: Cover the skillet and cook for 10-15 minutes, or until the sweet potatoes are tender but not mushy. Stir occasionally to prevent sticking and ensure even cooking. You might need to add a splash of water or broth if the skillet gets too dry.
5. Add the Remaining Ingredients: Stir in the rinsed and drained black beans, cooked rice, corn, and diced tomatoes. Bring the mixture to a simmer and cook for another 5-7 minutes, or until everything is heated through and the flavors have melded together beautifully.
6. Taste and Adjust: Give the skillet a taste and adjust the seasonings as needed. You might want to add a little more salt, pepper, or chili powder to suit your preference.
7. Serve and Enjoy: Remove the skillet from the heat and let it cool slightly before serving. Top with your favorite toppings, such as avocado, cilantro, sour cream or Greek yogurt, shredded cheese, lime wedges, and a dash of hot sauce. Get creative and make it your own!

Tips and Tricks for Skillet Success

Now that you have the recipe, let’s go over some tips and tricks to ensure your Southwest Sweet Potato, Black Bean and Rice Skillet is an absolute triumph. I’ve learned these through trial and error (and a few slightly burnt sweet potatoes!), so you don’t have to!

Sweet Potato Perfection:

The key to perfect sweet potatoes is to dice them uniformly and not to overcook them. You want them to be tender but still hold their shape. I like to test them with a fork – they should pierce easily but not fall apart.

Spice it Up (or Down!):

The amount of chili powder in this recipe is a starting point. If you like things spicier, feel free to add more! Or, if you’re sensitive to heat, start with a smaller amount and add more to taste. You can also add a pinch of cayenne pepper for an extra kick.

Rice Right:

I usually use brown rice for this recipe because I love the nutty flavor and the added fiber. But white rice works just as well! If you’re using leftover rice, you can add it directly to the skillet. If you’re cooking rice fresh, make sure it’s cooked according to the package directions before adding it to the skillet.

Bean There, Done That:

Black beans are my go-to for this skillet, but you can easily substitute them with other types of beans, such as pinto beans or kidney beans. Just make sure to rinse and drain them well before adding them to the skillet to remove any excess sodium.

Topping Time:

The toppings are where you can really get creative! I love adding a dollop of sour cream or Greek yogurt for a creamy tang, some fresh cilantro for a burst of freshness, and a few slices of avocado for healthy fats and a smooth texture. A squeeze of lime juice brightens up the flavors, and a sprinkle of shredded cheese adds a touch of indulgence. And of course, don’t forget the hot sauce if you like things spicy!

Make It a Meal Prep Marvel:

This skillet is perfect for meal prepping! You can make a big batch on Sunday and enjoy it for lunch or dinner throughout the week. Store it in an airtight container in the refrigerator for up to 4 days. It also freezes well! Just let it cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 3 months.

Variations and Additions: Your Skillet, Your Way

One of the best things about this recipe is how easily it can be adapted to your own tastes and preferences. Here are a few ideas to get you started:

Add Protein:

Want to add some extra protein to your skillet? Cooked chicken, ground beef, or chorizo are all great options. You can also add some crumbled tofu or tempeh for a vegetarian protein boost.

Veggie Power:

Feel free to add other vegetables to the skillet! Chopped zucchini, yellow squash, or spinach would all be delicious. Just add them along with the bell pepper and onion.

Cheesy Goodness:

If you’re a cheese lover, feel free to add some shredded cheese to the skillet during the last few minutes of cooking. Cheddar, Monterey Jack, or pepper jack would all be great choices.

Spice It Up Even More:

For an extra layer of flavor, try adding a can of diced green chilies or a chopped jalapeño to the skillet. You can also add a dash of your favorite hot sauce or a pinch of cayenne pepper.

Take it to the Bowl:

This skillet recipe reminds me of my TACO RICE BOWL MAGIC recipe. You can easily use the sweet potato and black bean mixture as the base for a fantastic taco rice bowl, adding your favorite toppings like salsa, guacamole, and more!

If you’re in the mood for something with a kick, the flavors in this skillet would also complement my Bang Bang Chicken Bowl beautifully. Imagine adding some grilled chicken tossed in bang bang sauce on top of your sweet potato mixture – yum!

For a lighter option, this skillet also shares some similarities with my High-Protein Chicken & Avocado Salad Bowl. You could easily use the sweet potato and black bean mixture as a base for a flavorful and nutritious salad.

This recipe offers a modern twist on the comforting flavors of a Forgotten Chicken and Rice Casserole. While this is a quicker skillet meal, the casserole provides a cozy, baked alternative for a hearty family dinner.

Or for a richer, creamier twist, consider how the flavors of this dish could blend into a Creamy Chicken and Rice Casserole. Imagine the sweet potatoes adding a subtle sweetness to the classic casserole base!

Final Thoughts: Your New Go-To Skillet Recipe

And there you have it – your guide to creating the most amazing Easy Southwest Sweet Potato, Black Bean and Rice Skillet! I hope you love this recipe as much as I do. It’s easy, delicious, and endlessly customizable. Whether you’re looking for a quick weeknight dinner, a flavorful meal prep option, or a crowd-pleasing dish for a potluck, this skillet is sure to impress.

So, grab your skillet, gather your ingredients, and get cooking! I can’t wait to hear how it turns out. Happy cooking, my friend!

Easy Southwest Sweet Potato, Black Bean, and Rice Skillet

This Southwest Skillet is a flavorful and satisfying one-pan meal perfect for weeknight dinners. It combines the sweetness of sweet potatoes with smoky southwestern spices, hearty black beans, and rice, creating a delicious and versatile vegetarian dish that can be easily customized.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Southwestern

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 bell pepper any color
• 2 cloves garlic, minced
• 2 cups cooked rice brown or white
• 1 cup corn, frozen or canned drained
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and black pepper to taste
• Optional toppings: Avocado, cilantro, sour cream or Greek yogurt, shredded cheese, lime wedges, hot sauce

Equipment

• Large skillet with lid
• cutting board
• knife
• Measuring cups
• Measuring spoons
• Can opener
• colander

Method

 

1. Prep the Sweet Potatoes: Peel and dice the sweet potatoes into ½-inch cubes.
2. Sauté the Veggies: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Add the Sweet Potatoes and Spices: Add the diced sweet potatoes, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the skillet. Stir well to coat the sweet potatoes with the spices.
4. Cook the Sweet Potatoes: Cover the skillet and cook for 10-15 minutes, or until the sweet potatoes are tender but not mushy. Stir occasionally to prevent sticking and ensure even cooking. Add a splash of water or broth if the skillet gets too dry.
5. Add the Remaining Ingredients: Stir in the rinsed and drained black beans, cooked rice, corn, and diced tomatoes. Bring the mixture to a simmer and cook for another 5-7 minutes, or until everything is heated through and the flavors have melded together.
6. Taste and Adjust: Taste and adjust the seasonings as needed. Add more salt, pepper, or chili powder to suit your preference.
7. Serve and Enjoy: Remove the skillet from the heat and let it cool slightly before serving. Top with your favorite toppings, such as avocado, cilantro, sour cream or Greek yogurt, shredded cheese, lime wedges, and hot sauce.

Notes

For best results, dice the sweet potatoes uniformly to ensure even cooking. Feel free to adjust the amount of chili powder to your preferred level of spiciness. Brown rice adds a nutty flavor and extra fiber, but white rice works well too. This skillet is perfect for meal prepping; store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Other beans like pinto or kidney beans can be substituted for black beans.