Dinner

Southwest Sweet Potato, Black Bean, and Rice Skillet Recipe

ByMaya bella January 21, 2026January 21, 2026

Introduction

This Southwest Sweet Potato, Black Bean and Rice Skillet is a hearty and flavorful one-pan meal that’s perfect for busy weeknights. Packed with wholesome ingredients and vibrant spices, it delivers satisfying comfort with a spicy twist.

A large silver pan filled with a colorful mix of cooked rice, black beans, and small orange sweet potato cubes, all mixed together and topped with melted yellow and white cheese sprinkled with green chopped herbs. Three evenly spaced slices of fresh light green avocado are placed on top, the avocado slices are smooth and bright. Nearby, a wooden bowl holds lime wedges, and a light beige cloth is casually folded beside the pan. The whole scene sits on a white marbled surface with soft, natural lighting. 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. Pour in 3-4 tablespoons of water, cover with a lid, and let the sweet potatoes steam until fork tender, about 4 more minutes.
Step 2: 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 to taste. Mix everything well to combine.
Step 3: Sprinkle the shredded cheese evenly over the top. Cover the skillet again and cook for 3-4 minutes until the cheese has melted and the dish is heated through. Serve warm with extra cilantro, avocado slices, and a dollop of Greek yogurt or sour cream if you like.

Tips & Variations

For a spicier dish, add a pinch of cayenne pepper or some chopped jalapeños along with the green chiles.
Swap the brown rice for quinoa or cauliflower rice to lighten the meal or adjust the texture.
Omit cheese and yogurt for a vegan version, or use dairy-free alternatives.
Use fresh lime juice for the best bright flavor contrast.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the skillet contents gently over medium heat or microwave until heated through. If needed, add a splash of water to maintain moisture while reheating.

How to Serve

A close-up view of a cooked dish in a silver pan filled with mixed ingredients in one layer: brown rice, orange sweet potato cubes, and black beans scattered all over. Melted yellow and white cheese is evenly spread on top, adding a creamy texture. Bright green chopped herbs are sprinkled generously across the dish. Two thin slices of fresh green avocado rest on the surface, one on the left side and one on the lower right edge. The pan is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned sweet potatoes instead of fresh?

Fresh sweet potatoes work best for texture and flavor, but you can use canned in a pinch. Just be aware canned potatoes may be softer and could affect the sautéing and steaming steps.