SOUTHWEST SKILLET: DYNAMITE DINNER

Are you craving a meal that’s bursting with flavor, packed with nutrients, and ridiculously easy to make? Look no further! This Southwest Sweet Potato Skillet – Easy Black Bean Rice is a one-pan wonder that’s going to become your new weeknight staple. Get ready to enjoy a symphony of Southwestern spices, creamy sweet potato, and hearty black bean rice, all in one delicious and satisfying dish that’s ready in under an hour!

Gathering Your Southwestern Ingredients

Alright, friend, let’s gather everything we need to create this masterpiece. Don’t worry if you need to make substitutions; we’re all about making it work for *your* kitchen!

For the Southwest Sweet Potato Skillet:

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 1 bell pepper (any color), chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can corn, drained
• 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper (optional, for heat)
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, sour cream or Greek yogurt, shredded cheese, lime wedges

For the Easy Black Bean Rice:

• 1 tablespoon olive oil
• 1 cup long-grain rice, rinsed
• 2 cups vegetable broth (or water)
• 1 (15-ounce) can black beans, rinsed and drained
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• Salt and pepper to taste

Step-by-Step to Southwestern Skillet Bliss

Okay, deep breaths! We’re going to break this down into easy steps so you can feel confident every step of the way. Remember, cooking should be fun!

Prepping the Sweet Potatoes:

1. First, let’s tackle those sweet potatoes. Peel them and dice them into roughly ½-inch cubes. Uniform size helps them cook evenly, which is key!

Creating the Skillet Magic:

1. Heat the olive oil in a large skillet (cast iron is awesome here, but any large skillet will do) over medium heat.
2. Add the diced sweet potatoes and cook, stirring occasionally, for about 8-10 minutes, or until they start to soften and brown slightly. This step is important – we want them to develop some flavor!
3. Add the chopped onion and bell pepper to the skillet and cook for another 5-7 minutes, or until softened.
4. Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 30 seconds, until fragrant. This is where the magic happens!
5. Add the black beans, corn, and diced tomatoes and green chilies to the skillet. Stir well to combine.
6. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
7. Taste and season with salt and pepper to your liking. Don’t be shy!

Whipping Up the Black Bean Rice:

1. While the sweet potato mixture is simmering, let’s make the rice. Heat the olive oil in a medium saucepan over medium heat.
2. Add the rinsed rice and cook, stirring constantly, for about 1-2 minutes, until lightly toasted. This toasting step adds a subtle nutty flavor that’s just fantastic.
3. Pour in the vegetable broth (or water), black beans, cumin, and garlic powder. Season with salt and pepper.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Don’t peek!
5. Fluff the rice with a fork before serving.

Serving Up Your Southwestern Masterpiece

Now for the best part – assembling and enjoying your creation! Serve the Southwest Sweet Potato Skillet over a bed of Easy Black Bean Rice. Top with your favorite toppings, such as avocado, cilantro, sour cream or Greek yogurt, shredded cheese, and a squeeze of lime. Get creative and make it your own!

Why This Southwest Sweet Potato Skillet – Easy Black Bean Rice Recipe Works So Well

Honestly, there are so many reasons to love this dish! It’s healthy, vegetarian (easily vegan!), and incredibly versatile. But here’s the real secret sauce:

• The Sweet Potato and Spice Harmony: The sweetness of the potato is perfectly balanced by the smoky and slightly spicy Southwestern seasonings.
• One-Pan (Almost!) Simplicity: Minimal cleanup is always a win. Plus, the flavors meld together beautifully in the skillet.
• Texture, Texture, Texture: The creamy sweet potatoes, hearty black beans, and fluffy rice create a delightful textural experience.

Customize Your Skillet: Making It Your Own

This recipe is just a starting point! Feel free to experiment and tailor it to your preferences. Here are a few ideas:

• Add Protein: Ground turkey, chicken, or chorizo would be delicious additions. Cook them in the skillet before adding the vegetables. You could even use leftover shredded chicken!
• Spice It Up (or Down): Adjust the amount of cayenne pepper to control the heat level. A pinch of chipotle powder would also add a smoky kick.
• Veggie Power: Add other vegetables like zucchini, mushrooms, or spinach.
• Make it Vegan: Simply omit the sour cream or Greek yogurt topping.
• Make it Cheesy: A sprinkle of cotija cheese adds a salty, tangy flavor.

Sweet Potato Savvy: Tips and Tricks

Let’s be real, sweet potatoes can be a little tricky sometimes. Here are my best tips for sweet potato success:

• Uniform Dicing is Key: This ensures even cooking.
• Don’t Overcook: Mushy sweet potatoes are no fun. Test for doneness with a fork. They should be tender but not falling apart.
• Roasting Option: For an even deeper flavor, roast the sweet potatoes in the oven before adding them to the skillet. Toss them with olive oil, salt, and pepper and roast at 400°F (200°C) for about 20-25 minutes, or until tender.

Black Bean Rice Boot Camp: Avoiding Common Pitfalls

Easy Black Bean Rice *is* easy, but here are a few things to watch out for:

• Rinse Your Rice: This removes excess starch and prevents stickiness.
• Don’t Overcook: Keep an eye on the rice while it’s simmering. If it starts to dry out before it’s cooked through, add a little more broth or water.
• Resist the Urge to Stir: Stirring too much can release starch and make the rice gummy.

Beyond the Skillet: Serving Suggestions

While this Southwest Sweet Potato Skillet and Easy Black Bean Rice is fantastic as a main course, it’s also incredibly versatile. Here are some other ways to enjoy it:

• Tacos: Spoon the mixture into warm tortillas for delicious vegetarian tacos.
• Burrito Bowls: Create your own TACO BOWL with this as the base!
• Salads: Top a bed of greens with the skillet mixture and your favorite salad dressings.
• Nachos: Load up tortilla chips with the skillet mixture, cheese, and your favorite nacho toppings.

Side Dish Showdown: Complements to Your Skillet

While the black bean rice acts as a hearty side, here are a few other dishes that pair perfectly with this Southwest Sweet Potato Skillet:

• A simple green salad with a lime vinaigrette
• Cornbread muffins
• Guacamole and tortilla chips

More Southwestern Inspiration: Expanding Your Culinary Horizons

If you love this recipe, you’ll definitely want to explore other Southwestern-inspired dishes. Check out these amazing recipes:

• SOUTHWEST SKILLET for another variation on this theme.
• CHICKEN TACO SOUP for a warm and comforting meal.
• BARBACOA TACOS for a truly special occasion.
• SWEET POTATO CHILI for another way to enjoy the sweetness of sweet potatoes.

Storage Solutions: Keeping It Fresh

Leftovers are your friend! Store the Southwest Sweet Potato Skillet and Easy Black Bean Rice separately in airtight containers in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop.

Freezing for Future Feasts: A Time-Saving Tip

This recipe also freezes well! Allow the skillet mixture and rice to cool completely, then transfer them to freezer-safe containers or bags. They can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

So there you have it! Your guide to creating a dynamite Southwest Sweet Potato Skillet – Easy Black Bean Rice that’s sure to impress. Get in the kitchen, get creative, and most importantly, have fun! You’ve got this, my friend!

Southwest Sweet Potato Skillet with Black Bean Rice

Amelia Chen-Morrison

This Southwest Sweet Potato Skillet with Easy Black Bean Rice is a flavorful and nutritious one-pan meal perfect for weeknight dinners. It combines the sweetness of sweet potatoes with Southwestern spices, hearty black beans, and fluffy rice for a satisfying and easy-to-make dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine Southwestern

Servings 4

Calories 450 kcal

Equipment

• Large skillet (cast iron recommended)
• Medium saucepan
• Cutting board
• Knife
• Vegetable peeler
• Measuring cups and spoons
• Can opener
• Colander
• Wooden spoon or spatula
• Fork
• Lid for skillet
• Lid for saucepan

Ingredients

  

• 2 medium sweet potatoes, peeled and diced into ½-inch cubes
• 2 tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 1 bell pepper any color
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon cayenne pepper optional, for heat
• Salt and pepper to taste
• 1 cup long-grain rice, rinsed
• 2 cups vegetable broth or water
• ½ teaspoon garlic powder
• Optional toppings: avocado, cilantro, sour cream or Greek yogurt, shredded cheese, lime wedges

Instructions

 

• **Prepping the Sweet Potatoes:** Peel the sweet potatoes and dice them into roughly ½-inch cubes.
• **Creating the Skillet Magic:** Heat 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the diced sweet potatoes and cook, stirring occasionally, for about 8-10 minutes, or until they start to soften and brown slightly.
• Add the chopped onion and bell pepper to the skillet and cook for another 5-7 minutes, or until softened.
• Stir in the minced garlic, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Cook for about 30 seconds, until fragrant.
• Add 1 can of black beans, corn, and diced tomatoes and green chilies to the skillet. Stir well to combine.
• Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally to prevent sticking.
• Taste and season with salt and pepper to your liking.
• **Whipping Up the Black Bean Rice:** While the sweet potato mixture is simmering, heat the remaining 1 tablespoon of olive oil in a medium saucepan over medium heat.
• Add the rinsed rice and cook, stirring constantly, for about 1-2 minutes, until lightly toasted.
• Pour in the vegetable broth (or water), the remaining 1 can of black beans, cumin, and garlic powder. Season with salt and pepper.
• Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
• Fluff the rice with a fork before serving.
• **Serving:** Serve the Southwest Sweet Potato Skillet over a bed of Easy Black Bean Rice. Top with your favorite toppings, such as avocado, cilantro, sour cream or Greek yogurt, shredded cheese, and a squeeze of lime.

Notes

For a deeper flavor, roast the sweet potatoes before adding them to the skillet. Toss them with olive oil, salt, and pepper and roast at 400°F (200°C) for about 20-25 minutes, or until tender. Store leftovers separately in airtight containers in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. The skillet mixture and rice freeze well for up to 2-3 months; thaw overnight in the refrigerator before reheating. To make it vegan, simply omit the sour cream or Greek yogurt topping. For added protein, include ground turkey, chicken, or chorizo.