Dinner

Southwest Sweet Potato, Black Bean, and Rice Skillet Recipe

Byluca Carter November 9, 2025November 9, 2025

Introduction

This Southwest Sweet Potato, Black Bean, and Rice Skillet Delight is a vibrant and hearty one-pan meal that comes together quickly. Packed with flavorful spices and wholesome ingredients, it’s perfect for a nutritious weeknight dinner that satisfies the whole family.

A white pan filled with a colorful mix of cooked rice, black beans, orange sweet potato cubes, and small green cilantro leaves scattered on top. There are chunks of light green avocado placed evenly around the dish, with a bright green lime wedge sitting near the edge of the pan. The ingredients show different textures: soft rice and beans, smooth avocado, and tender sweet potatoes, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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
15 ounce can low sodium black beans, drained and rinsed

2 tablespoons chopped cilantro
Juice of a lime
1/2 cup shredded cheddar, colby jack, or monterey jack cheese

Instructions

Step 1: Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes, season with salt and pepper, and sauté for about 8 minutes until they begin to soften.
Step 2: Add 3-4 tablespoons of water to the skillet, cover with a lid, and let the sweet potatoes steam until fork tender, about 4 more minutes depending on size.
Step 3: Stir in the diced green chiles, black beans, cooked brown rice, chili powder, cumin, oregano, smoked paprika, garlic powder, salsa, chopped cilantro, lime juice, and additional salt and pepper. Mix until everything is well combined.

Step 4: Sprinkle the shredded cheese evenly over the top of the mixture, cover again, and cook for another 3-4 minutes until the cheese is melted and the skillet is heated through.
Step 5: Serve topped with extra chopped cilantro, sliced avocado, and a dollop of plain Greek yogurt or sour cream if desired.

Tips & Variations

Add some cooked corn or diced bell peppers for extra color and sweetness.

Use quinoa instead of brown rice for a higher protein option.
For a spicier kick, include a pinch of cayenne pepper or a few dashes of hot sauce.
To keep it vegan, omit the cheese or use a plant-based alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. You may want to add a splash of water while reheating to keep the sweet potatoes moist.

How to Serve

A white bowl filled with three main parts: on the left side, bright orange roasted sweet potato cubes with a light sprinkle of green herbs; on the right side, a mix of brown rice and black beans with orange sweet potato bits scattered throughout; in the center, a small pile of light green avocado cubes topped with chopped green herbs and a half lime with pale green flesh sitting beside the avocado. The bowl is placed on a white marbled surface with a striped gray and white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe ahead of time?

Yes, you can chop the vegetables and measure out the spices in advance. The full dish is best cooked fresh, but leftovers store well as noted.

Can I use canned sweet potatoes or frozen sweet potatoes?

Fresh peeled and diced sweet potatoes work best for texture and flavor. Canned sweet potatoes tend to be softer and may not hold up well in the skillet. Frozen diced sweet potatoes can be used but may require a longer cooking time.