Looking for a healthy vegetarian dinner that actually satisfies? This Southwest Sweet Potato, Black Bean and Rice Skillet is the kind of one-pan wonder that checks all the boxes: hearty, flavorful, easy to whip up, and totally comforting. With tender sweet potatoes, smoky black beans, fluffy rice, and bold Tex-Mex spices, every bite feels like a fiesta in your mouth. It’s a go-to weeknight recipe you’ll make on repeat, trust me! Whether you’re a fan of Sweet Potato Black Bean Skillet dishes or looking for a spin on Ground Turkey Sweet Potato Black Bean Skillet, this one’s for you.
P.S. If you’re craving something extra cozy, check out our Cowboy Meatloaf and Potato Casserole for another hearty favorite!
Table of Contents
Why You’ll Love This Recipe
- Packed with plant-based protein and fiber
- Totally meatless, dairy-free, and gluten-free
- One skillet = minimal cleanup (we love that!)
- Big on flavor, low on effort
- Great for meal prep or feeding a crowd
- Inspired by Authentic Mexican Recipes
Recipe Snapshot
| Feature | Details |
|---|---|
| Category | Dinner |
| Cuisine | Southwest, Tex-Mex |
| Diet | Vegetarian, Vegan-friendly |
| Prep Time | 10 minutes |
| Cook Time | 25 minutes |
| Total Time | 35 minutes |
| Servings | 4-6 |
| Focus Keyword | Southwest Sweet Potato, Black Bean and Rice Skillet |
Ingredients
- Sweet potatoes – bring natural sweetness and heartiness (perfect for any Potato lover)
- Black beans – add plant protein and a creamy texture
- Cooked rice – any variety works, great for soaking up spices
- Bell peppers – colorful crunch and a hint of sweetness
- Red onion – adds sharpness and depth
- Garlic & lime juice – for that punchy, zesty vibe
- Olive oil – for sautéing and richness
- Cumin, chili powder, paprika – classic Southwest seasoning blend
- Salt & pepper – to taste
- Fresh cilantro – bright, herby finish
Scroll down for the full recipe card with measurements and instructions.
How to Make Southwest Sweet Potato, Black Bean and Rice Skillet
Step 1: Sauté the Veggies
In a large skillet, heat olive oil over medium heat. Toss in diced sweet potatoes, bell peppers, and red onion. Sauté until the sweet potatoes are tender and lightly browned, about 10-12 minutes.
Step 2: Add Garlic and Spices
Stir in minced garlic, cumin, chili powder, paprika, salt, and pepper. Let it cook for 1-2 minutes until fragrant. Your kitchen will smell amazing at this point!
Step 3: Mix in Beans and Rice
Add cooked rice and drained black beans to the skillet. Stir well to combine everything. Squeeze in some fresh lime juice and stir again.
Step 4: Simmer and Serve
Let the mixture heat through for about 5 more minutes. Taste and adjust seasoning if needed. Sprinkle chopped cilantro on top before serving.
Pro Tips
- Dice sweet potatoes small so they cook quickly.
- Use leftover rice to cut down on cooking time.
- Add a splash of veggie broth if the skillet gets too dry.
Flavor Variations
- Toss in corn kernels for extra sweetness.
- Add avocado slices or a dollop of vegan sour cream on top.
- Sprinkle with shredded cheese if you’re not keeping it dairy-free.
- For a meatier twist, try it as a Turkey Sweet Potato Black Bean Skillet or use Ground Turkey Sweet Potato Black Bean Skillet style.
Serving Suggestions
- Serve with warm tortillas or tortilla chips.
- Pair with a crisp green salad or grilled corn.
- Make it a burrito filling—yum!
Make-Ahead and Storage
- Make-Ahead: Chop veggies and cook rice in advance to save time.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
Leftovers
- Reheat in a skillet or microwave with a splash of water to rehydrate.
- Use as a filling for wraps, tacos, or enchiladas.
Freezing
- This dish freezes beautifully! Cool completely and freeze in airtight containers for up to 2 months.
Reheating
- Reheat on the stove over medium heat or microwave in 1-minute bursts, stirring in between.
FAQs
Can I use canned sweet potatoes?
You can, but fresh ones have a better texture and flavor. Just make sure to drain them well if using canned.
Is this recipe spicy?
Not really—it has warmth, not heat. Add a pinch of cayenne if you like a kick!
Can I use quinoa instead of rice?
Absolutely! Quinoa is a great high-protein swap.
How do I make this even more filling?
Top it with an egg or some avocado slices. It’s next-level delicious.
Final Thoughts
This Southwest Sweet Potato, Black Bean and Rice Skillet is everything a Healthy Vegetarian Dinner should be: easy, hearty, flavorful, and endlessly adaptable. From Sweet Potato Black Bean Hash to Southwestern Sweet Potato Skillet vibes, this one’s a winner. Whether you’re feeding your family or meal-prepping for the week, it’s a recipe that always delivers. So grab your skillet and let the Southwest flavors shine—your taste buds will thank you!
Southwest Sweet Potato, Black Bean and Rice Skillet
Ingredients
Method
- Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, bell peppers, and red onion. Sauté for 10–12 minutes until sweet potatoes are tender and lightly browned.
- Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir and cook for 1–2 minutes until fragrant.
- Add cooked rice and black beans. Stir to combine. Add lime juice and mix again.
- Let simmer for 5 minutes to heat through. Taste and adjust seasoning. Top with chopped cilantro and serve.