Southwest Sweet Potato, Black Bean and Rice Skillet

why make this recipe

The Southwest Sweet Potato, Black Bean, and Rice Skillet is a delicious and healthy dinner option that packs a punch of flavor and nutrition. Sweet potatoes are rich in vitamins and fiber, while black beans provide protein and healthy carbohydrates. This skillet recipe is not only easy to prepare, but it also comes together in one pan, making cleanup a breeze. It’s perfect for busy weeknights or meal prep, and it will leave you feeling satisfied without being heavy.

how to make Southwest Sweet Potato, Black Bean and Rice Skillet

Ingredients:

2 medium sweet potatoes, peeled and diced
1 cup cook dried rice (brown or white)
1 can (15 oz) of black beans, drained and rinsed
1 cup corn (canned or frozen)
1 bell pepper, diced (any color)
1 small onion, chopped
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
2 cups vegetable broth or water
Fresh cilantro for garnish (optional)
Lime wedges for serving (optional)

Directions:

In a large skillet, heat some olive oil over medium heat. Add the diced onion and bell pepper. Sauté until the onion is translucent.
Add the minced garlic, diced sweet potatoes, cumin, chili powder, salt, and pepper. Stir everything together and cook for about 5 minutes.
Stir in the rice, black beans, corn, and vegetable broth. Bring to a boil, then reduce the heat to low.
Cover the skillet and let it simmer for 20-25 minutes, or until the sweet potatoes and rice are tender.
Once cooked, fluff with a fork, garnish with fresh cilantro, and serve with lime wedges if desired.

how to serve Southwest Sweet Potato, Black Bean and Rice Skillet

This skillet dish is great on its own but can also be served with a side salad or some avocado slices for added creaminess. You can also top it with cheese or sour cream for extra flavor. It’s a versatile dish that complements many sides or can be a filling main course.

how to store Southwest Sweet Potato, Black Bean and Rice Skillet

To store leftovers, let the skillet cool down and then transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. If you want to store it longer, consider freezing it. Make sure to use freezer-safe containers and it can last for up to 2 months in the freezer.

tips to make Southwest Sweet Potato, Black Bean and Rice Skillet

Make sure to cut the sweet potatoes into similar-sized pieces for even cooking.
For extra spice, add fresh jalapeños or a dash of hot sauce.
If you want to save time, you can use pre-cooked rice.
Feel free to add other vegetables like zucchini or spinach for added nutrition.

variation

You can swap out the black beans for other beans like chickpeas or pinto beans. For a more filling version, add cooked quinoa instead of rice. Additionally, adjust the spices according to your taste; more cumin for a deeper flavor or paprika for a smoky twist.

FAQs

Can I make this recipe vegan?
Yes! This recipe is already vegan as it contains no animal products.

Can I use other grains in this recipe?
Absolutely! You can substitute rice with quinoa, couscous, or any grain you prefer. Just adjust the cooking time according to the grain.

How do I make this dish spicier?
To add more heat, include diced fresh jalapeño, or increase the amount of chili powder. You can also serve it with a spicy salsa or hot sauce on top.