If you’re searching for a quick, nutritious dinner that doesn’t compromise on flavor, this Southwest Sweet Potato, Black Bean and Rice Skillet is your new weeknight hero. This vibrant one-pan meal combines tender sweet potatoes, protein-rich black beans, wholesome brown rice, and bold southwestern spices, all topped with melted cheese for a satisfying finish.
What makes this recipe truly special is its simplicity and versatility. Everything cooks in a single skillet, which means minimal cleanup and maximum flavor as the ingredients meld together. The natural sweetness of the potatoes balances perfectly with the earthy cumin, smoky paprika, and zesty lime, creating layers of taste that keep every bite interesting.
Whether you’re a busy parent looking for a nutritious family meal, a student seeking budget-friendly cooking, or simply someone who loves flavorful vegetarian dishes, this skillet delivers on all fronts. Ready in just 30 minutes from start to finish, it’s proof that healthy home cooking can be both easy and incredibly delicious.
Why You’ll Love This Recipe
Quick and easy: Ready in just 30 minutes with simple, straightforward steps—perfect for busy weeknights.
One-pan wonder: Everything cooks in a single skillet, making cleanup a breeze.
Vegetarian and wholesome: Packed with plant-based protein, fiber, and nutrients without any meat.
Budget-friendly: Uses affordable pantry staples and basic ingredients that won’t break the bank.
Customizable: Easy to adjust spice levels, add extra vegetables, or swap ingredients based on what you have.
Make-ahead friendly: Reheats beautifully for meal prep or next-day lunches.
Ingredients
Main Components
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 4 ounces diced green chiles
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice
- 15 ounce can low sodium black beans, drained and rinsed
Spices and Seasonings
- 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
Finishing Touches
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1/2 cup shredded cheddar, colby jack, or monterey jack cheese
Instructions
Cook the sweet potatoes
Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes along with a pinch of salt and pepper. Sauté for about 8 minutes, stirring occasionally, until the sweet potatoes begin to soften and develop some color. Add 3-4 tablespoons of water to the skillet and immediately cover with a lid. This creates steam that helps the sweet potatoes cook through evenly. Let them steam until fork-tender, about 4 more minutes depending on how small you diced them.
Combine the ingredients
Add the green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, chopped cilantro, lime juice, and additional salt and pepper to the skillet. Stir everything together thoroughly until all the ingredients are well combined and evenly distributed. The salsa and lime juice will help bring all the flavors together.
Melt the cheese and serve
Sprinkle the shredded cheese evenly over the top of the mixture. Cover the skillet with the lid and let everything cook for another 3-4 minutes until the cheese is completely melted and everything is heated through. Remove from heat and serve immediately, topped with additional cilantro, sliced avocado, and a dollop of plain Greek yogurt or sour cream if desired.
Pro Tips
- Cut sweet potatoes into uniform 1/2-inch cubes for even cooking.
- Use pre-cooked brown rice (from the grocery store or leftovers) to save time.
- The steaming step is crucial—it ensures tender sweet potatoes without burning.
- For extra smoky flavor, use fire-roasted diced tomatoes instead of regular salsa.
- Fresh lime juice makes a huge difference—don’t skip it!
- Let the dish rest for a minute after cooking so the cheese sets slightly.
- Add corn kernels or diced bell peppers for extra vegetables and color.
Ingredient Substitutions
- Sweet potatoes: Try butternut squash, regular potatoes, or even cauliflower florets.
- Brown rice: White rice, quinoa, cauliflower rice, or farro all work beautifully.
- Black beans: Pinto beans, kidney beans, or chickpeas are great alternatives.
- Green chiles: Use jalapeños, poblano peppers, or bell peppers for less heat.
- Salsa: Enchilada sauce, diced tomatoes with green chiles, or tomato sauce seasoned with spices.
- Cheese: Use dairy-free cheese or nutritional yeast for a vegan version.
- Cilantro: Fresh parsley or green onions if you’re not a cilantro fan.
Serving Suggestions
This hearty skillet is a complete meal on its own, but these additions make it even better:
- Sliced avocado or fresh guacamole
- Sour cream, Greek yogurt, or crema mexicana
- Fresh pico de gallo or additional salsa
- Tortilla chips for scooping and crunching
- Warm flour or corn tortillas on the side
- A simple side salad with lime vinaigrette
- Hot sauce for those who like extra heat
Storage & Reheating
This skillet meal is excellent for meal prep and stores wonderfully.
Refrigerator: Store in an airtight container for up to 4-5 days. The flavors actually improve overnight as they meld together.
Reheating: Warm in a skillet over medium heat for 5-7 minutes, stirring occasionally and adding a splash of water if needed. Microwave individual portions for 2-3 minutes, stirring halfway through.
Freezing: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the sweet potatoes may be slightly softer after freezing.
Make-ahead: Cook the sweet potatoes and rice in advance. Store separately and combine everything when ready to eat for the freshest taste.
Meal prep: Divide into 4 containers for grab-and-go lunches throughout the week.
Frequently Asked Questions
Q: Can I make this vegan?
Absolutely! Simply omit the cheese or use a dairy-free cheese alternative. The dish is still incredibly flavorful without it.
Q: Do I need to use brown rice?
Not at all. White rice, jasmine rice, or even quinoa work perfectly. Brown rice adds extra fiber and nutrients, but use what you prefer or have on hand.
Q: Can I add meat to this recipe?
Yes! Cooked ground beef, turkey, shredded chicken, or chorizo can be stirred in with the other ingredients for a heartier meal.
Q: How can I make this spicier?
Add diced jalapeños, use hot salsa or salsa verde, increase the chili powder, or finish with hot sauce and crushed red pepper flakes.
Q: My sweet potatoes aren’t cooking through. What should I do?
Cut them into smaller pieces next time, and make sure to add enough water during the steaming step. You can also cover and cook them a few minutes longer.
Q: Can I use instant rice?
Yes, but cook it according to package directions before adding it to the skillet. Uncooked instant rice won’t work in this recipe.
Recipe Card
Southwest Sweet Potato, Black Bean and Rice Skillet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Difficulty: Beginner-Friendly
Cuisine: Mexican-American
Category: Main Dish, Dinner
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
- 15 ounce can 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
Instructions
- Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they’re fork tender, about another 4 minutes depending on the size.
- Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
- Add the shredded cheese to the top and cover the skillet with the lid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm. Serve topped with additional cilantro, avocado, and plain Greek yogurt or sour cream if desired.
Nutrition (Per Serving)
- Calories: 378 kcal
- Carbohydrates: 60g
- Protein: 14g
- Fat: 10g
- Saturated Fat: 3g
- Polyunsaturated Fat: 5g
- Cholesterol: 14mg
- Sodium: 540mg
- Fiber: 13g
- Sugar: 6g
Final Notes
This Southwest Sweet Potato, Black Bean and Rice Skillet is the kind of recipe you’ll return to again and again. It’s wholesome, satisfying, and bursting with southwestern flavors that appeal to everyone at the table. Whether you’re cooking for family, meal prepping for the week, or simply want a delicious one-pan dinner, this skillet delivers convenience without sacrificing taste. Plus, with all that fiber, protein, and vegetables, you can feel great about what you’re eating!
