Description
Southwest Sweet Potato Black Bean and Rice Skillet brings zesty comfort straight to your table with minimal effort. Packed with protein and smoky spices, this one-pan meal delivers a satisfying dinner that feels like a quick culinary adventure from your own kitchen.
Ingredients
Scale
Main Ingredients:
- 1 cup (180g) black beans
- 1 cup (200g) rice
- 1 medium sweet potato
Supporting Ingredients:
- ½ cup (120g) tomatoes
- ½ cup (80g) corn kernels
- ½ small onion
- 2 cloves garlic
Seasonings and Liquids:
- ½ cup (120 milliliters) vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garnishes:
- 1 sliced avocado
- 1 bunch fresh cilantro
- 2–3 lime wedges
- ¼ cup shredded cheese or dairy-free alternative
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium heat (375°F/190°C). Sauté ½ diced onion and 2 minced garlic cloves for 2-3 minutes until your kitchen fills with aromatic scents.
- Toss 1 medium peeled and diced sweet potato into the skillet. Sprinkle 1 teaspoon chili powder, ½ teaspoon cumin, ½ teaspoon smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper over the potatoes. Coat thoroughly and cook 5-7 minutes, stirring every 2 minutes to prevent sticking.
- Add ½ cup diced tomatoes and ½ cup vegetable broth to the skillet. Stir ingredients together and cover. Simmer 8-10 minutes until your sweet potatoes become tender when pierced with a fork.
- Mix in 1 cup cooked black beans, ½ cup corn kernels, and 1 cup cooked rice. Stir carefully to distribute ingredients evenly. Cook an additional 5 minutes to meld flavors.
- Remove skillet from heat. Top with fresh chopped cilantro, ½ sliced avocado, and squeeze 1 lime wedge over the dish. Optionally sprinkle with 2 tablespoons shredded cheese.
Notes
- Cut sweet potatoes into uniform, bite-sized cubes to ensure even cooking and consistent texture throughout the dish.
- Consider using pre-cooked rice or leftover rice to make this recipe faster and reduce overall cooking time.
- For a protein boost, sprinkle some crumbled queso fresco or add shredded rotisserie chicken on top before serving.
- Make this dish gluten-free and vegan by checking that your vegetable broth is certified and using dairy-free toppings like cashew cream instead of cheese.
- Prep Time: 5 minutes
- Cook Time: 20-25 minutes
- Category: One-Skillet
- Method: Sautéing
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2
- Calories: 375 kcal
- Sugar: 4 g
- Sodium: 560 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 10 mg