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Southwest sweet potato, black bean, and rice skillet image showcasing a vibrant and easy one-pan meal perfect for a weeknight dinner.

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.