Is this recipe good for meal prep or freezer storage?

Absolutely. This skillet holds up well in the fridge for up to 3 days and can be frozen for up to 2 months. For best results, freeze in individual portions and reheat in the microwave or on the stovetop.

What type of rice works best in this recipe?

Cooked brown rice is ideal for its hearty texture and nutritional profile. However, white rice, quinoa, or even cauliflower rice can be used depending on your preferences or dietary needs.

Southwest Sweet Potato, Black Bean and Rice Skillet: One-Pan Comfort with a Kick

Name: Southwest Sweet Potato, Black Bean and Rice Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Southwestern
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; 1/2 cup salsa or salsa verde; 2 cups cooked brown rice; 1 (15 oz) can low sodium black beans, drained and rinsed; 2 tablespoons chopped cilantro; Juice of 1 lime; 1/2 cup shredded cheddar, colby jack, or monterey jack cheese

Description

A hearty and flavorful one-pan meal, this Southwest Sweet Potato, Black Bean and Rice Skillet combines sweet potatoes, black beans, brown rice, and smoky Southwestern spices for a nutritious and satisfying dish perfect for busy weeknights.

Ingredients

Scale

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
1/2 cup salsa or salsa verde
2 cups cooked brown rice
1 (15 oz) can low sodium black beans, drained and rinsed
2 tablespoons chopped cilantro
Juice of 1 lime
1/2 cup shredded cheddar, colby jack, or monterey jack cheese

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Instructions

Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes until golden.
Add 3–4 tablespoons of water to the skillet, cover with a lid, and steam for another 4 minutes until the sweet potatoes are fork-tender.
Add diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, and chopped cilantro. Stir well to combine.
Sprinkle shredded cheese over the top, cover again, and cook for 3–4 more minutes until the cheese is melted and everything is heated through.
Finish with a squeeze of fresh lime juice and garnish with additional cilantro, avocado, or Greek yogurt if desired. Serve warm.

Notes

You can make this dish vegan by omitting the cheese or using a plant-based alternative.
Adjust the spice level to your liking by modifying the amount of chili powder or using hot salsa.
This meal is perfect for meal prep and stores well in the fridge for up to 3 days.
Freeze leftovers in individual containers for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Skillet
Cuisine: Southwestern

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 4g
Sodium: 300mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 12g
Protein: 15g
Cholesterol: 20mg