Southwest Sweet Potato and Black Bean Skillet Recipe
Introduction
This Southwest Sweet Potato Black Bean Skillet is a vibrant, nutritious dish packed with warm spices and hearty ingredients. It’s perfect for a quick weeknight meal that satisfies both your taste buds and your body.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: chopped fresh cilantro for garnish
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until they are tender and slightly browned, about 10-12 minutes.
- Step 2: Stir in the black beans, cooked rice, cumin, chili powder, salt, and pepper. Cook for an additional 3-5 minutes until heated through and well combined.
- Step 3: Remove from heat and garnish with fresh cilantro if desired. Serve warm.
Tips & Variations
- For extra protein, add cooked chicken or sautéed tofu to the skillet.
- Use quinoa instead of rice for a gluten-free option.
- Add diced bell peppers or corn for more color and texture.
- Adjust spices to your preferred heat level by adding cayenne or smoked paprika.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen sweet potatoes for this recipe?
Yes, frozen sweet potatoes work well. Just adjust cooking time to ensure they are heated through and tender.
Is this dish suitable for meal prepping?
Absolutely. This skillet meal holds up well in the fridge and can be portioned out for several meals throughout the week.
PrintSouthwest Sweet Potato and Black Bean Skillet Recipe
This Southwest Sweet Potato Black Bean Skillet is a hearty and flavorful one-pan meal that combines tender sweet potatoes, protein-rich black beans, and fluffy rice, all seasoned with a vibrant blend of Southwest spices. It’s a wholesome, comforting dish perfect for a quick weeknight dinner or meal prep.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegan
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
Beans and Rice
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice (white or brown)
Spices and Seasonings
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil
Instructions
- Cook the Sweet Potatoes: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10-12 minutes, stirring occasionally, until they are tender and slightly caramelized.
- Add Beans and Rice: Stir in the black beans and cooked rice with the sweet potatoes in the skillet.
- Season the Skillet: Sprinkle chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper over the mixture. Stir well to combine all ingredients and spices evenly.
- Simmer and Combine: Cook for an additional 5 minutes, stirring occasionally, so the flavors meld together and the dish is heated through.
- Serve: Remove from heat and serve warm as a nutritious and filling main dish or side.
Notes
- For extra protein and texture, add diced bell peppers or corn.
- You can substitute brown rice for a nuttier flavor and more fiber.
- Adjust spice levels by increasing or reducing chili powder to your preference.
- Garnish with fresh cilantro, avocado slices, or a squeeze of lime for enhanced flavor.
Keywords: Southwest sweet potato skillet, black bean rice skillet, vegan skillet recipe, one-pan vegan meal, easy Southwest dinner
