This easy, one-pan Southwest Sweet Potato, Black Bean, and Rice Skillet is a hearty, healthy, and satisfying vegetarian dinner the whole family will love! Made with tender sweet potatoes, brown rice, black beans, green chiles, warm spices, and topped with melted cheese, it’s ready in just 30 minutes and makes delicious leftovers
If you’re trying to include more vegetarian meals in your weekly routine but worry they won’t be filling, this recipe is here to change your mind. Packed with fiber, protein, and bold flavor, this one-skillet dinner is as satisfying as it is simple.
Inspired by the popular Mexican Chicken, Sweet Potato, and Black Bean Skillet, this vegetarian version skips the meat but keeps the same delicious southwest flavors, with the addition of brown rice for an extra boost.
Ingredients
- 1 tablespoon olive oil
- 2 cups peeled and diced sweet potato
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and pepper, to taste
- 4 ounces diced green chiles (mild or hot)
- 1/2 cup salsa or salsa verde
- 2 cups cooked brown rice (or substitute with white rice, quinoa, or cauliflower rice)
- 1 (15-ounce) can low-sodium black beans, drained and rinsed
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- 1/2 cup shredded cheese (cheddar, colby jack, or monterey jack)
How to Make It
- Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes.
- Add 3-4 tablespoons of water to the skillet, cover with a lid (or foil), and let the sweet potatoes steam until fork-tender, about 4 more minutes.
- Stir in the green chiles, black beans, cooked rice, salsa, spices, cilantro, and lime juice. Season with additional salt and pepper to taste.
- Sprinkle the shredded cheese over the top and cover again until the cheese is melted and everything is warmed through, about 3-4 minutes.
Topping Ideas
- Avocado: Adds creamy texture and healthy fats.
- Greek Yogurt or Sour Cream: A tangy contrast to the savory flavors.
- Diced Tomatoes: Brings freshness and sweetness.
- Black Olives: For a briny, salty kick.
- Crushed Tortilla Chips: Add a crunch, similar to nachos (best added right before serving).
Time-Saving Tips
- Use pre-cooked or microwaveable brown rice.
- Leftover roasted sweet potatoes work great here.
FAQs
What can I use instead of brown rice? Try white rice, quinoa, or cauliflower rice.
Can I use different beans? Yes! Pinto beans are a great swap.
Which salsa is best? Use regular or salsa verde. Avoid thick and chunky types to help create a saucier texture.
Don’t like sweet potatoes? Try corn, diced zucchini, spinach, or fire-roasted tomatoes instead.
This Southwest Sweet Potato, Black Bean, and Rice Skillet is the perfect quick weeknight dinner. It’s budget-friendly, freezer-friendly, and perfect for leftovers. Whether you’re vegetarian or just looking for a meatless meal, this recipe hits the spot!