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Southwest Sweet Potato Black Bean and Rice Skillet in cast iron pan
ChefMaster Emily

Southwest Sweet Potato, Black Bean and Rice Skillet

This one-skillet Southwest dish features tender sweet potatoes, black beans, and rice with bold Tex-Mex spices. A healthy, hearty vegetarian meal perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southwest, Tex-Mex
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 sweet potatoes peeled and diced small
  • 1 can black beans drained and rinsed
  • 2 cups cooked rice white or brown
  • 1 red bell pepper diced
  • 1 yellow bell pepper diced
  • 1 red onion diced
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 lime juiced
  • to taste salt and pepper
  • 1/4 cup fresh cilantro chopped

Method
 

  1. 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.
  2. Add garlic, cumin, chili powder, paprika, salt, and pepper. Stir and cook for 1–2 minutes until fragrant.
  3. Add cooked rice and black beans. Stir to combine. Add lime juice and mix again.
  4. Let simmer for 5 minutes to heat through. Taste and adjust seasoning. Top with chopped cilantro and serve.

Notes

Dice sweet potatoes small for quicker cooking. Use leftover rice for convenience. Add veggie broth if mixture gets too dry. Freeze leftovers for up to 2 months.