Southwest Sweet Potato, Black Bean, and Rice Skillet: A Flavorful One-Pan Meal
As the sun begins to dip below the horizon, painting the sky in glorious shades of orange and purple, I love to prepare meals that bring warmth and comfort to my kitchen. One of my favorite cozy dishes is the Southwest Sweet Potato, Black Bean, and Rice Skillet, a colorful one-pan meal that always leaves my family feeling satisfied. The rich flavors of sweet potatoes mixed with the smokiness of spices and the heartiness of black beans make this dish not only delicious but also a delightful experience to share. Perfect as an easy weeknight dinner, this recipe will fill your kitchen with inviting aromas that beckon everyone to gather ’round the table. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick & Easy: With everything cooked in one pan, cleanup is a breeze, making this a perfect choice for busy weeknights.
- Packed with Flavor: The blend of spices—chili powder, cumin, and smoked paprika—creates a zesty depth that will awaken your taste buds.
- Nutritious & Filling: Sweet potatoes, black beans, and brown rice make this dish a wholesome option that keeps you energized and satisfied.
- Customizable: Adjust the toppings or ingredients to suit your taste preferences, making it a versatile choice for different palates.
- Family-Friendly: This dish is sure to please the whole family, from picky eaters to adventurous foodies.
What You’ll Need
To create this delightful Southwest Sweet Potato, Black Bean, and Rice Skillet, gather these simple 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
- 1 can (15 oz) 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
Let’s Make It Together
Ready to cook? Follow these simple steps for a cozy meal that fills your heart and home:
- Heat the olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes, stirring occasionally, until they are golden brown.
- Add 3-4 tablespoons of water to the skillet, cover, and let the sweet potatoes steam for about 4 minutes, or until they are fork-tender.
- Add the diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Stir everything together until well combined.
- Sprinkle the shredded cheese over the top, cover the skillet, and cook for an additional 3-4 minutes until the cheese is melted.
- Serve the dish topped with extra cilantro, slices of avocado, and a dollop of Greek yogurt or sour cream if desired.
Delicious Variations to Try
To give your Southwest Sweet Potato, Black Bean, and Rice Skillet a creative twist, consider these fun variations:
- Zesty Avocado Kick: Top with slices of fresh avocado and a squeeze of lime for a creamy, zesty finish.
- Spicy Kick: Add some chopped jalapeños or cayenne pepper for an added heat that’s sure to ignite your palate.
- Cheesy Delight: Try using pepper jack cheese instead of cheddar for a melty affair with a spicy edge.
- Veggie Boost: Amp up your veggie game by mixing in kale or spinach before the cheese melts, adding both color and nutrition.
Chef Emma’s Helpful Tips
To ensure perfect results every time, keep these kitchen secrets in mind:
- Make Ahead: You can prep your sweet potatoes and cook your rice ahead of time to make this meal even quicker to assemble on a busy night.
- Ingredient Swaps: Feel free to swap out the black beans for kidney beans or chickpeas for a different flavor profile.
- Storage Suggestions: Leftover skillet can be stored in an airtight container in the fridge for up to 3 days; simply reheat in a skillet or microwave when you’re ready to enjoy it again.
- Slicing Tricks: To make slicing sweet potatoes easier, cut them into smaller pieces, and ensure you have a sharp knife to work with.
Nutrition Information per Serving
For a hearty serving of this flavorful skillet, here’s a quick look at the nutritional breakdown:
- Serving Size: About 1 cup
- Calories: 350
- Total Carbohydrates: 58g
- Sugars: 8g
- Fat: 10g
- Protein: 12g
- Sodium: 500mg
Frequently Asked Questions
-
Can I make this ahead?
Yes! You can prep your ingredients ahead of time and cook the dish when you’re ready to serve. -
Can I use different ingredients?
Absolutely! Feel free to swap out beans or add more veggies based on what you have on hand. -
How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. -
How long does it last?
This dish is best enjoyed fresh but can be stored in the refrigerator for about 3 days.
A Cozy Closing Note
This Southwest Sweet Potato, Black Bean, and Rice Skillet is more than just a recipe; it’s a warm embrace for your taste buds and a delightful way to bring loved ones together. With its vibrant flavors and nourishing ingredients, it’s a meal that warms the soul, especially on those chilly evenings when you crave a bit of coziness. Save this recipe to your Pinterest board so it’s ready when you need a comforting meal that feels like a hug in a bowl!
Southwest Sweet Potato, Black Bean, and Rice Skillet
Ingredients
For the Skillet
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1.5 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 0.25 teaspoon garlic powder
- to taste Salt and pepper
- 4 ounces diced green chiles
- 0.5 cup salsa or salsa verde
- 2 cups cooked brown rice
- 1 can (15 oz) low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- 1 unit Juice of 1 lime
- 0.5 cup shredded cheddar, colby jack, or Monterey jack cheese
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes, until they are golden brown.
- Add 3-4 tablespoons of water to the skillet, cover, and let the sweet potatoes steam for about 4 minutes, or until they are fork-tender.
Cooking
- Add the diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, cilantro, and lime juice. Stir everything together until well combined.
- Sprinkle the shredded cheese over the top, cover the skillet, and cook for an additional 3-4 minutes until the cheese is melted.
Serving
- Serve the dish topped with extra cilantro, slices of avocado, and a dollop of Greek yogurt or sour cream if desired.
