Southwest Sweet Potato, Black Bean and Rice Skillet

Sweet potatoes, black beans, and rice come together in this delicious skillet dish. The Southwest Sweet Potato, Black Bean and Rice Skillet is not only colorful but also packed with nutrients. This meal is easy to prepare and can be ready in under 30 minutes. The blend of spices adds a warm and inviting flavor, making it a perfect dinner option for busy weeknights.

This dish is great for anyone looking for a hearty vegetarian meal. Sweet potatoes provide sweetness and fiber, while black beans add protein. With colorful bell peppers and onions, every bite is full of goodness. Plus, it is a one-pot meal, meaning less mess and more time enjoying your food. You can even customize it by adding your favorite ingredients or toppings.

Ready to make this easy and nutritious meal? Follow the simple steps below and enjoy a warm, comforting dish that everyone will love.

Ingredients You’ll Need

2 medium sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 cup cooked rice (brown or white)
1 bell pepper, diced (any color)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
2 tablespoons olive oil
Fresh cilantro for garnish

Step-by-Step Directions

1. Heat olive oil in a large skillet over medium heat.
2. Add the diced onion and bell pepper. Sauté for about 5 minutes, until soft.
3. Stir in the garlic, chili powder, and cumin. Cook for another minute until fragrant.
4. Add the diced sweet potatoes to the skillet. Continue to cook, stirring occasionally, for about 10-12 minutes or until they are tender.
5. Mix in the black beans and cooked rice. Season with salt and pepper to taste.
6. Cook everything together for an additional 5 minutes, stirring well to combine.
7. Once heated through, remove from the heat and garnish with fresh cilantro before serving.

How to Serve Southwest Sweet Potato, Black Bean and Rice Skillet

Serve this dish warm, straight from the skillet. It pairs well with a side salad or some tortilla chips. Top it with avocado slices or a dollop of sour cream for extra creaminess.

How to Store Southwest Sweet Potato, Black Bean and Rice Skillet

To store leftovers, transfer the skillet to a sealed container and keep it in the fridge. It will last for 3 to 4 days. To reheat, simply warm it on the stove or in the microwave until heated through.

Tips for the Best Southwest Sweet Potato, Black Bean and Rice Skillet

Make sure to cut the sweet potatoes into even pieces so they cook evenly. Adjust the spices to your taste – if you like more heat, add some cayenne pepper. Fresh cilantro adds a punch of flavor, so don’t skip it.

Recipe Variations

You can add cooked chicken or quinoa for different textures and flavors. Swap in other vegetables like corn or zucchini for more variety.

Frequently Asked Questions (FAQs)

Can I make this dish ahead of time?
Yes, you can prepare it up to a day in advance. Just store it in the fridge and reheat when ready to serve.

Is this dish gluten-free?
Yes, all the ingredients are gluten-free, making it suitable for gluten-sensitive diets.

Can I freeze leftovers?
Yes, you can freeze the skillet dish. Just store it in an airtight container, and it will keep for a few months. Thaw it in the fridge before reheating.

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