I’ll never forget the first time I made something similar to this dish! It was a total weeknight scramble, and I was staring into a fridge full of what seemed like random ingredients. Somehow, a sweet potato, a can of black beans, and some leftover rice sparked an idea, and a star was born! Today, I’m sharing all my secrets for the most amazing Southwest Sweet Potato, Black Bean and Rice Skillet you’ll ever make!
Unleash the Flavors of the Southwest in Your Kitchen!
Hey there, fellow food adventurers! Are you craving a dish that’s bursting with flavor, packed with nutrients, and incredibly easy to make? Look no further! This Southwest Sweet Potato, Black Bean and Rice Skillet is a complete meal in one pan, perfect for busy weeknights or a satisfying weekend lunch. It’s a symphony of textures and tastes, combining the sweetness of sweet potatoes, the earthiness of black beans, the fluffy goodness of rice, and a vibrant blend of southwestern spices. Trust me; this is one recipe you’ll be making again and again!
This recipe is more than just a delicious meal; it’s about creating an experience. It’s about the joy of cooking with fresh ingredients, the satisfaction of creating something healthy and flavorful, and the pleasure of sharing it with loved ones. This is my go-to meal when I want something comforting and nourishing, but don’t have hours to spend in the kitchen. And the best part? It’s incredibly versatile! You can easily customize it to your liking, adding your favorite veggies, proteins, or spices. Let’s get cooking!
What Makes This Skillet So Special?
I know, I know, there are tons of skillet recipes out there. But what sets this Southwest Sweet Potato, Black Bean and Rice Skillet apart? Let me tell you:
- It’s a complete meal: With carbs, protein, and plenty of veggies, this skillet has it all.
- It’s incredibly flavorful: The combination of sweet potatoes, black beans, corn, and southwest spices is a flavor explosion in every bite.
- It’s quick and easy: From start to finish, you can have this dish on the table in under 30 minutes.
- It’s budget-friendly: This recipe uses affordable ingredients that you probably already have in your pantry.
- It’s versatile: Easily adaptable to your dietary needs and preferences. Vegan? No problem! Gluten-free? Absolutely!
Let’s Get Cooking: Step-by-Step Instructions
Alright, are you ready to transform simple ingredients into a culinary masterpiece? Follow these easy steps, and you’ll be enjoying a delicious Southwest Sweet Potato, Black Bean and Rice Skillet in no time!
- Prep your sweet potato: Peel and dice one large sweet potato into ½-inch cubes. You want them to be uniform in size so they cook evenly.
- Sauté the aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add one diced onion and cook until softened, about 5 minutes. Then, add 2 cloves of minced garlic and cook for another minute until fragrant. Oh, that garlicky aroma! It’s the best part!
- Add the sweet potato and spices: Add the diced sweet potato to the skillet along with 1 teaspoon of chili powder, ½ teaspoon of cumin, ¼ teaspoon of smoked paprika, and a pinch of cayenne pepper (optional, for a little kick!). Stir to coat the sweet potato with the spices.
- Cook the sweet potato: Add ¼ cup of water to the skillet, cover, and cook until the sweet potato is tender, about 8-10 minutes. The water helps to steam the sweet potatoes and ensures they cook through without burning. Check them with a fork; they should be easily pierced.
- Add the remaining ingredients: Stir in one can (15 ounces) of drained and rinsed black beans, one cup of cooked rice (white or brown, your choice!), one cup of frozen corn, and ½ cup of salsa.
- Heat through: Cook until everything is heated through, about 5 minutes, stirring occasionally. The salsa will add moisture and a wonderful depth of flavor.
- Taste and adjust: Taste the skillet and adjust seasonings as needed. You might want to add a little more chili powder, cumin, or salt and pepper to your liking.
- Garnish and serve: Remove from heat and garnish with your favorite toppings, such as chopped cilantro, avocado slices, a dollop of sour cream or Greek yogurt, or a squeeze of lime juice.
Success Tips for the Perfect Skillet
Want to guarantee a truly amazing Southwest Sweet Potato, Black Bean and Rice Skillet every single time? Here are my top tips for success:
- Don’t overcrowd the skillet: If you’re making a large batch, cook the sweet potatoes in batches to ensure they cook evenly. Overcrowding the skillet will lower the temperature and result in steamed, not sautéed, vegetables.
- Use cooked rice: This recipe is designed to use cooked rice, so make sure you have some on hand. If you’re making rice fresh, cook it ahead of time and let it cool slightly before adding it to the skillet.
- Customize your spices: Feel free to adjust the spices to your liking. If you prefer a milder flavor, reduce the amount of chili powder and cayenne pepper. For a spicier kick, add a pinch of red pepper flakes or a dash of your favorite hot sauce.
- Don’t skimp on the toppings: The toppings are what really take this skillet to the next level. Fresh cilantro, creamy avocado, tangy lime juice – they all add layers of flavor and texture that make this dish truly irresistible.
- Make it ahead: This skillet is perfect for meal prepping! You can cook it ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until heated through.
Variations to Spice Things Up!
The beauty of this Southwest Sweet Potato, Black Bean and Rice Skillet is its versatility. Here are a few ideas to get your creative juices flowing:
- Add protein: Grilled chicken, shredded pork, ground turkey, or even tofu can be added to make this skillet even more satisfying.
- Change up the veggies: Bell peppers, zucchini, spinach, or kale would all be delicious additions.
- Spice it up: Add a can of diced green chilies or a few chopped jalapeños for extra heat.
- Make it cheesy: Sprinkle some shredded cheddar cheese, Monterey Jack cheese, or cotija cheese over the skillet before serving.
- Get creative with the toppings: Try crumbled tortilla chips, pickled onions, or a drizzle of chipotle mayo.
Serving Suggestions
This Southwest Sweet Potato, Black Bean and Rice Skillet is delicious on its own, but it’s also fantastic served in a variety of ways:
- As a burrito bowl: Serve it over a bed of lettuce with your favorite burrito toppings.
- In tacos or burritos: Spoon it into warm tortillas for a quick and easy meal.
- As a side dish: Serve it alongside grilled chicken, steak, or fish.
- Topped with a fried egg: Add a fried egg for a protein-packed breakfast or brunch.
Pairing Ideas: Make it a Meal!
Want to create a complete and balanced meal? Here are some ideas for pairing this Southwest Sweet Potato, Black Bean and Rice Skillet with other dishes:
- Side Salad: A simple green salad with a light vinaigrette will complement the richness of the skillet.
- Cornbread: A warm slice of cornbread is the perfect accompaniment to this southwestern-inspired dish.
- Guacamole and Tortilla Chips: A classic pairing that never disappoints.
- Mexican Street Corn Salad: A fresh and flavorful salad that complements the flavors of the skillet.
Don’t Forget These!
If you’re looking for more southwestern-inspired recipes, be sure to check out my Sweet Potato Chili for a hearty and comforting soup. And if you’re in the mood for a quick and easy weeknight dinner, you’ll love my Steak & Queso Rice or my Street Corn Chicken Rice Bowl . These are some of my family’s favorites and they are so easy to make. You might also want to try my Chicken & Rice Bowls recipe. If you’re looking for another skillet meal, give my Ground Beef, Zucchini & Sweet Potato Skillet a try!
Recipe: Southwest Sweet Potato, Black Bean and Rice Skillet
Here’s the complete recipe for your convenience:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4-6
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper (optional)
- ¼ cup water
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup cooked rice (white or brown)
- 1 cup frozen corn
- ½ cup salsa
- Salt and pepper to taste
- Optional toppings: chopped cilantro, avocado slices, sour cream or Greek yogurt, lime wedges
Instructions:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Add sweet potato, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat.
- Add water, cover, and cook until sweet potato is tender, about 8-10 minutes.
- Stir in black beans, rice, corn, and salsa.
- Cook until heated through, about 5 minutes, stirring occasionally.
- Taste and adjust seasonings as needed.
- Garnish with your favorite toppings and serve.
Final Thoughts: Your New Go-To Skillet Meal!
There you have it! My Southwest Sweet Potato, Black Bean and Rice Skillet is a winner every time! It’s a dish that’s as fun to make as it is to eat. I am absolutely confident that this will become a new staple in your kitchen, a go-to meal that you can rely on for a quick, healthy, and delicious dinner. Whether you stick to the recipe as is or get creative with your own variations, I know you’re going to love it. So go ahead, give it a try, and let me know what you think! Happy cooking!
How long does it take to make the Southwest Sweet Potato, Black Bean and Rice Skillet?
The recipe takes approximately 30 minutes from start to finish, including 10 minutes of prep time and 20 minutes of cook time.
What are some ways I can customize this skillet recipe?
You can customize the skillet by adding different proteins like grilled chicken or tofu, changing up the vegetables (bell peppers, zucchini, spinach), adding diced green chilies or jalapeños for heat, or adding cheese like cheddar, Monterey Jack, or cotija.
What are some suggested toppings for the skillet?
Suggested toppings include chopped cilantro, avocado slices, sour cream or Greek yogurt, and lime wedges. You can also try crumbled tortilla chips, pickled onions, or a drizzle of chipotle mayo.
Can I make this skillet ahead of time?
Yes, this skillet is perfect for meal prepping. You can cook it ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop until heated through.
Southwest Sweet Potato, Black Bean and Rice Skillet
Equipment
- Large skillet
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
- Can opener
- Colander
- Spatula
- Lid for skillet
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 large sweet potato, peeled and diced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon smoked paprika
- Pinch of cayenne pepper optional
- ¼ cup water
- 1 cup cooked rice white or brown
- 1 cup frozen corn
- ½ cup salsa
- Salt and pepper to taste
- Optional toppings: chopped cilantro, avocado slices, sour cream or Greek yogurt, lime wedges
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Add minced garlic and cook for 1 minute until fragrant.
- Add diced sweet potato, chili powder, cumin, smoked paprika, and cayenne pepper (if using). Stir to coat.
- Add ¼ cup of water, cover the skillet, and cook until sweet potato is tender, about 8-10 minutes.
- Stir in drained and rinsed black beans, cooked rice, frozen corn, and salsa.
- Cook until everything is heated through, about 5 minutes, stirring occasionally.
- Taste and adjust seasonings as needed with salt and pepper.
- Remove from heat and garnish with your favorite toppings such as chopped cilantro, avocado slices, sour cream or Greek yogurt, and a squeeze of lime juice.
- Serve immediately.
