Southwest Sweet Potato Black Bean Skillet Recipe
Introduction
This Southwest Sweet Potato Black Bean Skillet is a vibrant and hearty meal that combines the natural sweetness of sweet potatoes with the satisfying texture of black beans and rice. Perfect for a quick weeknight dinner or a flavorful meal prep option.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup cooked rice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until they begin to soften and turn golden, about 10-12 minutes.
- Step 2: Add the chili powder, cumin, smoked paprika, salt, and pepper to the sweet potatoes; stir well to coat.
- Step 3: Stir in the black beans and cooked rice, cooking until everything is heated through, about 5 minutes.
- Step 4: Adjust seasoning if needed and serve warm.
Tips & Variations
- For extra flavor, add diced onions and bell peppers to the skillet with the sweet potatoes.
- Top with fresh cilantro, avocado slices, or a squeeze of lime for a bright finish.
- Use quinoa instead of rice for a protein boost.
- Add a pinch of cayenne pepper if you like it spicy.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet or microwave until warmed through. This dish also freezes well; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes work best for texture and flavor. Canned sweet potatoes tend to be softer and may become mushy when cooked in this skillet dish.
Is this dish suitable for meal prep?
Yes, it keeps well in the fridge and reheats easily, making it a convenient option for meal prepping lunches or dinners.
PrintSouthwest Sweet Potato Black Bean Skillet Recipe
A vibrant and hearty Southwest Sweet Potato Black Bean Skillet combining tender sweet potatoes, protein-rich black beans, and fluffy rice seasoned with bold southwestern spices, perfect for a nutritious and flavorful one-pan meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southwestern American
- Diet: Vegan
Ingredients
Vegetables
- 2 medium sweet potatoes, peeled and diced (about 2 cups)
Legumes
- 1 can (15 oz) black beans, drained and rinsed
Grains
- 1 cup cooked white or brown rice
Spices & Seasonings
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the Sweet Potatoes: Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook, stirring occasionally, until tender and lightly browned, about 10-12 minutes.
- Add Beans and Rice: Stir in the drained black beans and cooked rice to the skillet with the sweet potatoes.
- Season the Mixture: Sprinkle the cumin, smoked paprika, chili powder, salt, and pepper evenly over the skillet contents. Stir well to combine all ingredients and cook for an additional 3-5 minutes to heat through and allow the flavors to meld.
Notes
- For extra flavor, garnish with fresh cilantro, lime wedges, or avocado slices before serving.
- Use brown rice for added fiber and a nuttier taste.
- This dish can be made vegan and vegetarian-friendly.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
Keywords: Southwest, Sweet Potato, Black Bean, Skillet, Vegan, Healthy, Easy, One-Pan Meal
