This one-pan Southwest Sweet Potato, Black Bean, and Rice Skillet is a healthy, flavorful, and protein-packed meal ready in just 30 minutes! Perfect for busy weeknights or easy meal prep.
🥑 Why You’ll Love This Recipe
If you’re craving something hearty, wholesome, and bursting with flavor, this Southwest Sweet Potato, Black Bean, and Rice Skillet is it.
It’s a vegetarian one-pan dinner packed with fiber, protein, and bold spices. The sweet potatoes add a touch of natural sweetness that perfectly balances the smoky southwest seasoning.
Plus, it’s quick, budget-friendly, and easy to customize — a total win for weeknights!
🧄 Ingredients You’ll Need
For the Skillet:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked brown rice (or white rice, quinoa, or cauliflower rice)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 can (10 oz) diced tomatoes with green chiles (like Rotel)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
Optional Toppings:
- Diced avocado
- Fresh cilantro
- Shredded cheese (cheddar, Monterey Jack, or pepper jack)
- Sour cream or Greek yogurt
- Lime wedges
🔥 How to Make It
Step 1: Sauté the Veggies
Heat olive oil in a large skillet over medium heat. Add onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds.
Step 2: Cook the Sweet Potatoes
Add diced sweet potatoes and bell pepper. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes start to soften.
Step 3: Add Seasonings & Combine
Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Add the diced tomatoes, black beans, corn, and cooked rice. Stir well to combine.
Step 4: Simmer & Finish
Cover and let cook for 5–7 minutes until the sweet potatoes are tender and the flavors meld together. Remove from heat and squeeze in lime juice.
Step 5: Add Toppings & Serve
Top with avocado, cilantro, or cheese. Serve hot and enjoy the bold, southwest flavors!
🧡 Why This Recipe Works
- One Pan Wonder: Easy cleanup and perfect for busy nights.
- Nutritious & Filling: High in fiber, protein, and vitamins.
- Versatile: Works as a main dish or a filling for burritos, tacos, or enchiladas.
- Meal Prep Friendly: Keeps well in the fridge and reheats beautifully.
🧊 Storage & Meal Prep Tips
- Refrigerate: Store in an airtight container for up to 4–5 days.
- Freeze: Cool completely, then freeze for up to 3 months. Thaw overnight before reheating.
- Reheat: Warm on the stovetop or in the microwave with a splash of water or broth to loosen it up.
🌮 Variations & Add-Ins
- Add protein: Mix in cooked chicken, ground turkey, or tofu.
- Make it spicy: Add jalapeños or a dash of cayenne pepper.
- Add greens: Stir in baby spinach or kale at the end for extra nutrients.
- Go vegan or dairy-free: Skip the cheese or use a dairy-free alternative.
⭐ FAQs
Can I use white rice instead of brown rice?
Yes! Any cooked rice works, even leftover rice from takeout.
Can I use canned sweet potatoes?
Fresh works best for texture, but canned will do in a pinch — just drain and rinse them.
What can I serve with this skillet?
It’s a complete meal on its own, but it also pairs beautifully with tortilla chips, guacamole, or a fresh green salad.
❤️ Final Thoughts
This Southwest Sweet Potato, Black Bean, and Rice Skillet is the kind of meal you’ll come back to again and again. It’s colorful, comforting, and crave-worthy, proving that healthy food doesn’t have to be boring.
Whether you’re feeding a family, meal-prepping for the week, or just need a quick plant-based dinner, this skillet hits every note — smoky, spicy, sweet, and satisfying!