Description
Southwest Sweet Potato Black Bean and Rice Skillet delivers a hearty, zesty dinner that comes together quickly in just one pan. Packed with protein, veggies, and bold seasonings, this satisfying meal brings Mexican-inspired comfort straight to your dinner table.
Ingredients
Scale
Main Ingredients:
- 1 medium sweet potato
- 1 cup uncooked rice
- 1 (15 oz) can black beans
- 1 (10 oz) can diced tomatoes with green chilies
Spices and Seasonings:
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon oregano
Supporting Ingredients:
- 1 tablespoon olive oil
- 1 medium onion
- 2 cloves garlic
- 2 cups vegetable broth
- ½ cup corn
- ½ cup shredded cheese
- ¼ cup fresh cilantro
- 1 avocado
- 1 lime
- ¼ cup sour cream or Greek yogurt
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat for 1-2 minutes. Drop diced onion into the pan and sauté for 2-3 minutes until they turn translucent.
- Crush 2 garlic cloves and add them to the skillet. Stir quickly for 30 seconds until their aroma releases.
- Toss 2 cups peeled and diced sweet potatoes into the pan. Sprinkle 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, and ½ teaspoon oregano over the vegetables.
- Add 1 cup uncooked rice and stir for 1 minute to lightly toast the grains. Pour 2 cups vegetable broth into the skillet and bring to a gentle simmer.
- Cover the skillet and reduce heat to low. Cook white rice for 15 minutes or brown rice for 25 minutes until the grains are tender and liquid is absorbed.
- Drain and rinse 1 can of black beans. Stir beans, 1 can diced tomatoes with green chilies, and ½ cup corn into the skillet.
- Cover and heat for 5 additional minutes, ensuring all ingredients are warmed through.
- Sprinkle ½ cup shredded cheese over the top. Scatter ¼ cup chopped cilantro across the dish.
- Garnish with sliced avocado and squeeze fresh lime wedges over the skillet. Serve with ¼ cup sour cream or Greek yogurt on the side.
Notes
- Swap brown rice for cauliflower rice to make this dish lower-carb and gluten-free.
- Prepare ingredients in advance to streamline cooking and reduce total time in the kitchen.
- Choose firm sweet potatoes with smooth skin for the best texture and flavor in the skillet.
- Adjust spice levels by increasing or decreasing chili powder and cumin to match your personal heat preference.
- Prep Time: 6-7 minutes
- Cook Time: 23-33 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 10 g
- Protein: 15 g
- Cholesterol: 25 mg