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Flavorful Southwest Sweet Potato Black Bean Skillet

southwest sweet potato black bean & rice skillet made approachable with clear cues, pantry staples, and flexible swaps.

Ingredients

  • 2 medium sweet potatoes diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup uncooked brown rice
  • 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
  • 1 tablespoon olive oil
  • 1 cup vegetable broth
  • Fresh cilantro for garnish (optional)

Instructions

  • Heat olive oil in a skillet over medium heat.
  • Add diced onion and bell pepper, sauté until soft.
  • Stir in garlic and cook for 1 minute.
  • Incorporate diced sweet potatoes, chili powder, and cumin.
  • Add brown rice and broth, stirring to combine.
  • Bring to a simmer, then cover and reduce heat.
  • After about 20 minutes, add black beans, salt, and pepper.
  • Uncover and check for doneness; if necessary, cook longer.
  • Fluff with a fork, season to taste, and garnish with cilantro.