Southwest Sweet Potato, Black Bean, and Rice Skillet

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty, nutritious, and flavor-packed dish that’s perfect for a quick weeknight dinner or meal prep. Made with tender sweet potatoes, black beans, fluffy rice, and bold Southwestern spices, this one-pan meal is wholesome, vegetarian, and packed with plant-based protein!

With just 30 minutes and simple pantry ingredients, this dish is easy, budget-friendly, and incredibly satisfying.

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Ingredients for Southwest Sweet Potato, Black Bean, and Rice Skillet

For the Skillet:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and diced (about 2 cups)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• 1 cup uncooked white or brown rice
• 2 cups vegetable broth (or water)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chilies
• ½ cup corn (fresh, frozen, or canned)

For Toppings (Optional):

• ½ cup shredded cheese (cheddar, Monterey Jack, or pepper jack)
• ¼ cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges
• ¼ cup sour cream or Greek yogurt

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Kitchen Equipment Needed

• Large skillet with lid
• Wooden spoon or spatula
• Measuring cups and spoons

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Step-by-Step Instructions

1. Sauté the Aromatics

1. Heat olive oil in a large skillet over medium heat.
2. Add onion and cook for 2-3 minutes, until softened.
3. Stir in garlic and cook for 30 seconds until fragrant.

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2. Cook the Sweet Potatoes & Spices

1. Add diced sweet potatoes and cook for 3-4 minutes, stirring occasionally.
2. Sprinkle in salt, black pepper, chili powder, cumin, smoked paprika, and oregano. Stir well to coat.

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3. Cook the Rice

1. Add uncooked rice and stir for 1 minute to toast slightly.
2. Pour in vegetable broth, bring to a simmer, then cover and reduce heat to low.
3. Cook for 15 minutes (white rice) or 25 minutes (brown rice), until rice is tender.

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4. Add Black Beans & Tomatoes

1. Stir in black beans, diced tomatoes with green chilies, and corn.
2. Cover and cook for 5 more minutes, until heated through.

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5. Serve & Garnish

1. Remove from heat and sprinkle with cheese, cilantro, avocado slices, and a squeeze of lime juice.
2. Serve warm with sour cream or Greek yogurt on the side.

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Expert Tips for the Best Southwest Sweet Potato Skillet

Dice sweet potatoes small – Smaller pieces cook faster and blend well with the rice.
Use broth instead of water – Adds extra flavor to the rice.
Let the dish sit covered for 5 minutes after cooking – This helps the flavors meld.

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Common Mistakes to Avoid

Not stirring the rice enough – Stir occasionally to prevent sticking.
Using too much liquid – Stick to the recommended broth-to-rice ratio.
Skipping the seasoning step – Toasting the spices brings out their full flavor.

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Serving and Presentation Ideas

• Serve with warm tortillas or cornbread for a complete meal.
• Pair with a simple green salad or roasted veggies.
• Top with a fried egg for extra protein.

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How to Store & Reheat Leftovers

Storage:

• Store in an airtight container in the refrigerator for up to 4 days.

Reheating:

• Stovetop: Heat in a skillet over medium heat with a splash of broth.
• Microwave: Heat in 30-second intervals, stirring between each.

Freezing:

• Freeze in a freezer-safe container for up to 2 months.
• Thaw overnight in the refrigerator before reheating.

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Variations and Substitutions

• Make it spicy – Add chopped jalapeños or extra chili powder.
• Use quinoa instead of rice – For a higher-protein version.
• Add protein – Stir in cooked shredded chicken or ground turkey.

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What to Serve with Southwest Sweet Potato Skillet

• Guacamole or fresh salsa for extra flavor
• Tortilla chips or warm flour tortillas
• A side of Mexican street corn (elote)

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Frequently Asked Questions (FAQ)

Can I use pre-cooked rice?

Yes! Use 2 cups cooked rice, reduce broth to ½ cup, and simmer for 5 minutes.

Can I use canned sweet potatoes?

Fresh sweet potatoes work best, but canned can be used—just add them at the end to avoid mushiness.

Is this recipe vegan?

Yes! Just skip the cheese or use dairy-free cheese.

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Conclusion

This Southwest Sweet Potato, Black Bean, and Rice Skillet is a flavorful, filling, and easy one-pan meal, perfect for meal prep, Meatless Monday, or a healthy weeknight dinner. With smoky spices, sweet roasted potatoes, and hearty black beans, this dish is both nutritious and satisfying!

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more easy skillet recipes!

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Calories Per Serving

Approximate Calories: 380 kcal per serving (based on 4 servings).

Preparation Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Serves: 4

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