Southwest 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
Scale
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
