Southwest Sweet Potato, Black Bean and Rice Skillet

Southwest Sweet Potato, Black Bean and Rice Skillet is my kind of one-pan wonder—loaded with vibrant flavors, hearty ingredients, and a perfect mix of sweet, smoky, and spicy. It’s a balanced vegetarian meal that I can whip up quickly on busy nights, and it checks all the boxes: satisfying, colorful, and full of bold southwestern flair.

Why You’ll Love This Recipe

I love how this dish packs in so much flavor and nutrition with minimal effort. Everything cooks in one skillet, which means less cleanup and more time to relax. The sweet potatoes give it natural sweetness, the black beans add protein, and the rice makes it feel like a complete meal. Plus, with just the right amount of spices, it brings a warm, comforting heat that I find totally crave-worthy. It’s also perfect for meal prep and tastes even better the next day.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes, peeled and diced

• Cooked rice (white, brown, or jasmine)

• Canned black beans, drained and rinsed

• Bell pepper, chopped

• Onion, chopped

• Garlic, minced

• Olive oil

• Ground cumin

• Chili powder

• Smoked paprika

• Salt and pepper

• Lime juice

• Fresh cilantro for garnish

• Optional toppings: avocado, shredded cheese, sour cream, jalapeños

directions

1. I heat olive oil in a large skillet over medium heat and sauté the onion and bell pepper until soft.

2. I add the sweet potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.

3. I stir in the garlic, cumin, chili powder, smoked paprika, salt, and pepper, letting the spices toast for a minute.

4. I add a splash of water, cover the skillet, and cook for another 10 minutes or until the sweet potatoes are fork-tender.

5. I stir in the black beans and cooked rice, mixing everything together and cooking for a few more minutes until heated through.

6. I finish with a squeeze of lime juice and a handful of fresh cilantro.

7. I serve it hot, topped with avocado slices, shredded cheese, or whatever I have on hand.

Servings and timing

This recipe makes about 4 servings.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I stir in frozen corn or diced tomatoes for more texture and flavor. If I want to add greens, I toss in baby spinach or kale at the end. For a protein boost, I’ve added cooked chicken or crumbled tofu. I also love topping it with a fried egg for a brunch-style version. And when I’m feeling extra indulgent, I melt some cheese on top and pop it under the broiler for a cheesy baked finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. It reheats beautifully in the microwave or in a skillet over medium heat. If the rice dries out a bit, I add a splash of water or broth while reheating. This dish also freezes well—I just let it cool, then portion it into freezer-safe bags or containers.

FAQs

Can I use uncooked rice in this recipe?

I recommend using pre-cooked rice to keep the timing right. But if I only have uncooked rice, I cook it separately or simmer it in the skillet with extra broth and a longer cook time.

Is this dish spicy?

It has a mild heat from the chili powder and paprika. If I want more spice, I add cayenne pepper or sliced jalapeños.

Can I make this ahead of time?

Yes, it’s great for meal prep. I often make a big batch and portion it into containers for lunches or quick dinners throughout the week.

What’s the best way to make the sweet potatoes cook faster?

I dice them small and cover the skillet while cooking to help them steam and soften more quickly.

Can I use quinoa instead of rice?

Absolutely. I swap the rice for cooked quinoa for a lighter, protein-rich alternative.

Conclusion

Southwest Sweet Potato, Black Bean and Rice Skillet is one of those easy, satisfying meals I keep in my weekly rotation. It’s colorful, comforting, and comes together fast with simple ingredients. Whether I serve it fresh or reheat it for lunch, it never fails to deliver that bold, southwestern flavor I love—all from one pan.