Southwest Sweet Potato, Black Bean, and Rice Skillet

Isabella

📖Life, Love, and Gastronomy 📖

Looking for a hearty, nutritious, and flavor-packed one-pan meal? Our Southwest Sweet Potato, Black Bean, and Rice Skillet recipe is just what you need! Packed with wholesome ingredients and bursting with Southwest flavors, this dish is perfect for any meal of the day.

Ingredients:

2 tablespoons olive oil

1 onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

2 medium sweet potatoes, peeled and diced

1 cup cooked rice (white or brown)

1/2 teaspoon paprika

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions:

Sauté Vegetables:

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 2-3 minutes.

Add minced garlic, diced sweet potatoes, and red bell pepper to the skillet. Sauté for 8-10 minutes, stirring occasionally, until sweet potatoes are tender.

Add Corn and Beans:

Stir in corn kernels and black beans. Cook for another 2-3 minutes until heated through.

Season and Combine:

Add cooked rice to the skillet, along with ground cumin, chili powder, paprika, salt, and pepper. Stir well to combine all ingredients and coat evenly with the spices.

Finish and Serve:

Sprinkle shredded cheese over the skillet mixture. Cover the skillet with a lid and let it sit for a few minutes until the cheese is melted.

Garnish with chopped fresh cilantro and serve hot with lime wedges on the side for squeezing over the skillet.

Serving Tips:

Fresh Garnishes: Before serving, top the skillet with freshly chopped cilantro for a burst of herbaceous flavor.

Accompaniments: Serve with lime wedges on the side to add a zesty citrus touch to each bite.

Additional Toppings: For added richness, consider serving with a dollop of sour cream, diced avocado, or salsa.

Complete Meal: Pair with a side of warm tortillas or crusty bread to soak up the delicious flavors.

Storage Tips:

Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Freezing: This skillet meal freezes well. Allow it to cool completely before transferring to freezer-safe containers or zip-top bags. Freeze for up to 2-3 months.

Reheating: Reheat individual portions in the microwave until heated through. For larger portions, gently reheat in a skillet over medium heat, adding a splash of water or broth to prevent sticking and maintain moisture.

Meal Prep: Prepare a batch ahead of time for easy lunches or dinners throughout the week. Portion into meal prep containers for quick grab-and-go meals.

Related Recipes:

FAQs:

Can I use different types of rice for this recipe?

Yes, you can use either white or brown rice, depending on your preference. Just ensure the rice is cooked before adding it to the skillet according to the package instructions.

How can I adjust the spiciness of this dish?

To control the heat, you can adjust the amount of chili powder and paprika used. Start with less if you prefer a milder flavor, and add more gradually to suit your taste.

Can I make this recipe vegan or dairy-free?

Absolutely! Simply omit the cheese or use a dairy-free alternative. Ensure any substitutions complement the flavors of the dish to maintain its Southwest flair.

What are some optional additions to enhance the dish?

You can customize this skillet with additional ingredients like diced tomatoes, avocado slices, or a dollop of vegan sour cream for extra creaminess and flavor. Experiment with your favorite toppings to create a personalized meal experience.

Conclusion:

Indulge in the delightful flavors of our Southwest Sweet Potato, Black Bean, and Rice Skillet. Whether you’re cooking for a family dinner or meal prepping for the week ahead, this dish promises to satisfy your cravings while keeping you nourished and full. Try it today and discover a new favorite recipe that combines ease with unbeatable taste!


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Southwest Sweet Potato, Black Bean, and Rice Skillet


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  • Author: Isabella
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Vegetarian

Description

Discover the delicious and nutritious Southwest Sweet Potato, Black Bean, and Rice Skillet. This one-pan meal is packed with flavorful spices, hearty sweet potatoes, protein-rich black beans, and perfectly cooked rice. Perfect for a quick weeknight dinner or meal prep!


Ingredients

2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

2 medium sweet potatoes, peeled and diced

1 red bell pepper, diced

1 cup corn kernels (fresh, frozen, or canned)

1 can (15 oz) black beans, drained and rinsed

1 cup cooked rice (white or brown)

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon paprika

Salt and pepper, to taste

1/2 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)


Instructions

  1. Sauté Vegetables:
    • Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 2-3 minutes until softened.
    • Add minced garlic, diced sweet potatoes, and red bell pepper to the skillet. Sauté for 8-10 minutes, stirring occasionally, until sweet potatoes are tender.
  2. Add Corn and Beans:
    • Stir in corn kernels and black beans. Cook for another 2-3 minutes until heated through.
  3. Season and Combine:
    • Add cooked rice to the skillet, along with ground cumin, chili powder, paprika, salt, and pepper. Stir well to combine all ingredients and coat evenly with the spices.
  4. Finish and Serve:
    • Sprinkle shredded cheese over the skillet mixture. Cover the skillet with a lid and let it sit for a few minutes until the cheese is melted.
    • Garnish with chopped fresh cilantro and serve hot with lime wedges on the side for squeezing over the skillet.

Notes

For extra flavor, add diced tomatoes, avocado slices, or a dollop of sour cream before serving.

This dish can be made vegan by omitting the cheese or using a dairy-free alternative.

Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze for up to 2-3 months.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sauté
  • Cuisine: Southwest

Nutrition

  • Serving Size: 4 servings

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