Description
Southwest sweet potato, black bean and rice skillet delivers a hearty, one-pan meal packed with bold Tex-Mex flavors that will make your weeknight dinner feel like a fiesta. Grab your skillet and get ready to savor a delicious combination of tender sweet potatoes, protein-rich black beans, and perfectly seasoned rice in just 30 minutes.
Ingredients
Scale
Main Ingredients:
- 2 large sweet potatoes
- 1 can black beans
- 1 cup white rice
- ½ cup corn kernels
Supporting Ingredients:
- 1 bell pepper
- ½ onion
- 2 cloves garlic
Seasonings and Garnishes:
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup cilantro
- 1 lime
- 2 tablespoons sour cream (optional)
Instructions
- Peel your sweet potatoes and slice them into precise ½-inch cubes for even cooking.
- Place a large skillet over medium heat and pour 1 tbsp olive oil across the surface.
- Chop half an onion and one bell pepper into small, uniform pieces.
- Finely mince two garlic cloves to release maximum flavor.
- Transfer onion and bell pepper into the hot skillet, sautéing for 3-4 minutes until vegetables become tender and slightly translucent.
- Sprinkle 1 tsp cumin and 1 tsp chili powder into the skillet, stirring quickly for 30 seconds to awaken the spices’ aromatics.
- Add sweet potato cubes, spreading them evenly across the skillet’s surface, and cook for 8-10 minutes while stirring occasionally to prevent burning.
- Pour 1 cup white rice into the skillet, gently mixing to coat the grains with spices.
- Carefully add 2 cups water, increasing heat until the liquid reaches a rolling boil.
- Reduce heat to low, cover the skillet, and let the rice simmer for 15-18 minutes without lifting the lid.
- Drain and thoroughly rinse your canned black beans under cold water.
- Fold black beans and ½ cup corn kernels into the skillet, stirring gently to distribute evenly.
- Continue cooking for 3-4 minutes to ensure everything reaches a consistent temperature.
- Remove skillet from heat, seasoning with ½ tsp salt and ¼ tsp black pepper.
- Sprinkle freshly chopped cilantro across the dish and squeeze half a lime over the top.
- Serve immediately, offering 2 tbsp sour cream as an optional creamy garnish.
Notes
- Cut sweet potatoes into uniform cubes to ensure even cooking and consistent texture throughout the dish.
- Sauté onions and peppers until they’re slightly caramelized to develop deeper flavor complexity in the skillet.
- Use freshly ground cumin and chili powder for more robust, vibrant seasoning that elevates the entire meal.
- For a protein boost, substitute black beans with grilled chicken or tofu, making the recipe adaptable for different dietary preferences.
- Prep Time: 10-12 minutes
- Cook Time: 29-34 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 300 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 7 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 10 mg