Description
This Southwest Black Bean Skillet is a vibrant, nutritious one-pan meal that combines protein-packed black beans, hearty sweet potatoes, and flavorful spices with rice and salsa. Ready in just 25 minutes, it’s a perfect weeknight dinner full of bold southwestern flavors, melted cheddar cheese, and fresh lime and cilantro accents.
Ingredients
Scale
Main Ingredients
- 1 cup uncooked long-grain white rice
- 1 cup salsa
- 2 cups sweet potato, peeled and diced
- 1 (15 oz) can black beans, rinsed and drained
- 1 (4 oz) can diced green chiles, undrained
- 1 tablespoon chili powder
- 1 ¾ cups chicken or vegetable broth
Toppings and Garnishes
- 1 cup shredded cheddar cheese
- 2 green onions, sliced
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Combine Ingredients: In a large skillet, add the uncooked rice, salsa, peeled and diced sweet potatoes, rinsed and drained black beans, undrained diced green chiles, chili powder, and chicken or vegetable broth. Mix well to evenly distribute all ingredients.
- Simmer: Cover the skillet and bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and let it simmer gently for 15 minutes, allowing the rice and sweet potatoes to cook and absorb the flavors.
- Rest and Fluff: Remove the skillet from heat and keep it covered. Let it rest for 5 minutes to finish cooking and let moisture distribute evenly. Then uncover and fluff the mixture using a fork. Stir in the fresh lime juice and sliced green onions. Season with kosher salt and freshly ground black pepper to your taste.
- Melt Cheese: Sprinkle the shredded cheddar cheese evenly over the skillet’s contents. Cover the skillet again and let it sit for a few minutes, allowing the cheese to melt thoroughly over the mixture.
- Serve: Finally, sprinkle the freshly chopped cilantro on top for a bright finish. Serve the skillet hot and enjoy a delicious, wholesome southwestern meal.
Notes
- Using vegetable broth makes this dish vegetarian; chicken broth adds a richer flavor.
- For a spicier version, add extra chili powder or hot sauce.
- If you prefer softer sweet potatoes, dice them smaller or precook slightly before adding.
- This dish reheats well for next-day lunches or dinners.
- Feel free to substitute cheddar with a Mexican cheese blend for added authenticity.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southwestern
