The Southwest Sweet Potato, Black Bean and Rice Skillet Recipe is a true weeknight hero, brimming with vibrant colors, bold flavors, and hearty plant-based goodness. This one-skillet wonder brings together the perfect mix of sweet potatoes, black beans, and nutty brown rice, all warmly spiced and finished with pops of zesty lime and fresh cilantro. Whether you’re after a cozy family dinner or a crave-worthy meal prep option, this dish hits the sweet spot between comfort food and wholesome nutrition. Plus, it’s vegan, gluten-free, and absolutely delicious!
Ingredients You’ll Need
Gathering your ingredients for this recipe is refreshingly simple, yet each one plays an essential role in creating that bold, feel-good flavor. Think of sweet potatoes for creamy sweetness, black beans for satisfying protein, and a rainbow of veggies for color and crunch—every item matters.
- Olive Oil: Helps sauté the veggies, adding a subtle richness and aiding the caramelization process.
- Sweet Potato: Provides natural sweetness and a creamy texture that balances the spices beautifully.
- Red Onion: Gives the dish a slightly sharp yet sweet undertone when softened.
- Red Bell Pepper: Adds a gorgeous pop of color and a crisp, sweet bite.
- Garlic: Infuses the skillet with plenty of savory depth.
- Ground Cumin: Delivers that unmistakable southwestern warmth and earthiness.
- Chili Powder: Brings a gentle heat and necessary spice, perfect for this cuisine.
- Smoked Paprika: Lends a subtle smokiness that ties the flavors together.
- Salt: Enhances all the other ingredients and boosts overall flavor.
- Black Pepper: Adds a touch of subtle heat and balance.
- Black Beans: Provide heartiness, protein, and a creamy bite with every forkful.
- Cooked Brown Rice: Offers a nutty taste and extra fiber, making the skillet meal especially satisfying.
- Frozen Corn: Bursts of sweetness mix perfectly with the savory spices—make sure it’s thawed!
- Diced Tomatoes with Green Chilies: Keep them undrained for maximum juiciness and a gentle kick of heat.
- Lime Juice: Brightens everything up with a tangy, fresh finish.
- Fresh Cilantro: Sprinkled in at the end for an aromatic lift and delicious color.
- Optional Toppings: Avocado, shredded cheese, or sour cream—all amazing for customizing your skillet bowl.
How to Make Southwest Sweet Potato, Black Bean and Rice Skillet Recipe
Step 1: Sauté the Base Veggies
Begin by heating the olive oil in a large skillet over medium heat. Toss in the diced sweet potato and give it a good stir, letting it sizzle for about 5–6 minutes. You’re looking for a bit of caramelization and softening—this will set up the dish with irresistible sweet notes and a velvety texture that soaks up all the spices and flavors to come.
Step 2: Soften the Aromatics
Next, add in your diced red onion and chopped red bell pepper. Cook them together with the sweet potato for another 5 minutes, stirring now and then. As the onions gently turn translucent and the peppers soften, you’ll notice the kitchen start to fill with a mouthwatering aroma—and that’s when you know you’re on the right track!
Step 3: Add the Spices and Garlic
Sprinkle in the minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Stir well and let it cook just for a minute so the garlic becomes fragrant and the spices bloom in the oil. This magical step is what gives the Southwest Sweet Potato, Black Bean and Rice Skillet Recipe its signature depth and warming flavor.
Step 4: Mix in the Protein and Grains
Pour in your black beans, cooked brown rice, and thawed corn, followed by the undrained can of diced tomatoes with green chilies. Stir everything together so every spoonful gets a bit of each element. Let the skillet cook for 5–6 more minutes, or until everything is hot and the sweet potatoes are perfectly fork-tender. This is where it all comes together—the vibrant colors, the fluffy rice, the soft beans, and that irresistible sauce.
Step 5: Brighten and Serve
Take the skillet off the heat and squeeze in the lime juice, then scatter the chopped cilantro over the top. This final flourish lifts the whole dish, adding a burst of freshness right before serving. Customize with your favorite toppings like creamy avocado, shredded cheese, or a dollop of sour cream, and savor every bite!
How to Serve Southwest Sweet Potato, Black Bean and Rice Skillet Recipe
Garnishes
Garnishing isn’t just about making your skillet look extra pretty—toppings can give different textures and extra layers of flavor. Slices of ripe avocado add luxurious creaminess, shredded cheese melts beautifully into the warm skillet, and a swirl of cool sour cream or dairy-free yogurt brings balance to the spices. Sprinkle on more cilantro or even a squeeze of fresh lime for that extra pop.
Side Dishes
This dish easily holds its own, but it also plays well with others! Try serving the Southwest Sweet Potato, Black Bean and Rice Skillet Recipe with warm tortillas, a side of crunchy tortilla chips, or a crisp green salad. Even a scoop of tangy guacamole or a scoop of tomatillo salsa on the side will make this meal truly special—and dinner will feel like a mini fiesta!
Creative Ways to Present
I love how this recipe adapts to whatever you’re craving—use it as a filling for burritos, stuff it inside bell peppers and bake, or pile it high atop nachos before broiling. For a fun twist, serve it in small bowls for a taco night spread or offer it as a hearty vegan option at potlucks. However you serve it, everyone will want seconds (and probably the recipe, too)!
Make Ahead and Storage
Storing Leftovers
The best part about the Southwest Sweet Potato, Black Bean and Rice Skillet Recipe? Leftovers taste just as good—if not better! Allow the dish to cool, then transfer to an airtight container. Stored in the fridge, it stays fresh and flavorful for up to 4 days, making it perfect for meal prepping lunches or dinner in a rush.
Freezing
If you want to stash away a future meal, freezing is a breeze. Portion out the cooled skillet mixture into freezer-safe containers or zip-top bags, removing as much air as possible. Label and freeze for up to 3 months. Thaw overnight in the fridge before enjoying again, and it’ll taste just as vibrant as day one.
Reheating
To reheat, simply pop your portion into a skillet on the stove with a splash of water or broth, stirring over medium heat until hot. Microwave reheating also works well—just cover the dish and heat in 1-minute intervals, stirring occasionally. Toppings are best added fresh, right before serving, so everything tastes bright and delicious.
FAQs
Can I use white rice instead of brown rice?
Absolutely! White rice works just as well, though you’ll lose a bit of the nutty flavor and extra fiber that brown rice provides. It’s a great swap if that’s what you have on hand or if you prefer a softer texture.
How spicy is the Southwest Sweet Potato, Black Bean and Rice Skillet Recipe?
This recipe has a mild-to-moderate heat from the chili powder and diced tomatoes with green chilies, making it approachable for most palates. If you love a big spicy kick, feel free to add chopped jalapeño or more chili powder to ramp up the heat!
What toppings work best with this dish?
There’s no wrong way to top your skillet! My favorites are creamy avocado slices, a sprinkle of shredded cheese, a dollop of sour cream (or vegan yogurt), extra cilantro, and even a dash of hot sauce for good measure. Feel free to get creative and make it your own.
Is this recipe suitable for meal prep?
Yes! The Southwest Sweet Potato, Black Bean and Rice Skillet Recipe holds up beautifully in the fridge and is ideal for meal preppers. Portion it into containers for grab-and-go lunches or quick, nourishing dinners throughout the week.
Can I add protein to make it more filling?
Of course! While the dish is already hearty from the black beans and sweet potatoes, you can add cooked, shredded chicken or sautéed tofu, or even stir in some cooked chorizo or ground turkey if your diet allows. Just make sure to stir them in at the same time you add the black beans and rice.
Final Thoughts
If you’re looking for an easy, satisfying, flavor-packed dinner, the Southwest Sweet Potato, Black Bean and Rice Skillet Recipe truly delivers. It’s the type Main Course. Give it a try—you just might find yourself adding it to your weekly favorites list!
Print
Southwest Sweet Potato, Black Bean and Rice Skillet Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This Southwest Sweet Potato, Black Bean and Rice Skillet is a flavorful and hearty one-pan meal that is perfect for a quick and satisfying dinner. Packed with nutritious ingredients and vibrant flavors, this vegan and gluten-free dish is sure to become a favorite in your recipe rotation.
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 medium sweet potato (peeled and diced small)
- 1 small red onion (diced)
- 1 red bell pepper (chopped)
- 2 garlic cloves (minced)
Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Additional Ingredients:
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup cooked brown rice
- ½ cup frozen corn (thawed)
- 1 can (10 oz) diced tomatoes with green chilies (undrained)
- 2 tablespoons lime juice
- ¼ cup chopped fresh cilantro
- Optional toppings: avocado slices, shredded cheese, sour cream
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced sweet potato and cook for 5–6 minutes.
- Add red onion and bell pepper and cook for another 5 minutes until softened.
- Stir in garlic and seasonings. Cook for 1 minute.
- Add black beans, rice, corn, and tomatoes. Cook for 5–6 minutes.
- Remove from heat and stir in lime juice and cilantro.
- Serve warm with optional toppings.
Notes
- To make it spicier, add chopped jalapeño or extra chili powder.
- This dish can also be turned into burrito filling or served with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwest
Nutrition
- Serving Size: 1 ½ cups
- Calories: 340
- Sugar: 7g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 9g
- Cholesterol: 0mg
