SOUTHWEST SWEET POTATO, BLACK BEAN, AND RICE SKILLET
This Southwest sweet potato, black bean, and rice skillet is a hearty, healthy, and flavorful one-pan meal. Packed with protein, fiber, and spices, it’s perfect for a quick weeknight dinner or meatless meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium sweet potato peeled and diced
- 1 small onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 can 15 oz black beans, drained and rinsed
- 1 cup cooked rice white, brown, or cauliflower rice
- ½ cup corn optional
- ¼ cup chopped fresh cilantro
- Optional toppings: avocado slices lime wedges, shredded cheese
Instructions
- Cook Veggies: Heat olive oil in a large skillet over medium heat. Add sweet potato and cook 5–7 minutes until starting to soften.
- Add Aromatics: Add onion, bell pepper, and garlic. Cook 3–4 minutes until softened.
- Season: Stir in chili powder, cumin, smoked paprika, salt, and pepper.
- Add Beans & Rice: Mix in black beans, cooked rice, and corn (if using). Cook 3–4 minutes until heated through.
- Finish: Remove from heat and stir in cilantro. Serve with optional avocado, lime, or cheese.
Notes
- Make Ahead: Prepare ingredients in advance to save time; assemble and cook when ready.
- Flavor Variations: Add hot sauce, jalapeños, or smoked paprika for more heat.
- Serving Suggestions: Serve as a main vegetarian meal or as a side with grilled protein.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days; reheat on the stovetop or microwave.