If you’re looking for a satisfying, flavorful, and healthy meal that comes together in just one pan, this Southwest Sweet Potato Black Bean and Rice Skillet is your answer. Bursting with Tex-Mex spices, tender sweet potato black beans, and hearty rice, it’s the perfect healthy vegetarian dinner for busy weeknights.
Whether you call it a sweet potato black bean skillet, a sweet potato hash dinner, or a Tex Mex sweet potato hash, this dish delivers big flavor with minimal fuss. Inspired by authentic Mexican recipes, it’s loaded with nourishing ingredients and plenty of bold, smoky flavors.
Table of Contents
What Makes This Skillet Recipe Special?
This Southwestern sweet potato skillet combines everything you love about comfort food and healthy eating. The sweet potatoes bring natural sweetness and vibrant color, the black beans provide protein and fiber, and the rice ties it all together into a hearty, filling meal.
How Tex-Mex Flavors Elevate a Sweet Potato Black Bean Skillet
With cumin, chili powder, and smoked paprika, this skillet is infused with bold Tex-Mex flavor that feels like your favorite Mexican restaurant — but lighter and made at home.
Why It’s Perfect for Sweet Potato Hash Dinner Nights
It’s quick, easy, budget-friendly, and flexible. You can serve it as a main dish, a side, or even as a filling for tacos or burritos.
Ingredients You’ll Need
Base Ingredients:
2 medium sweet potatoes, peeled and diced small
1 cup uncooked long-grain white or brown rice
1 (15-ounce) can black beans, drained and rinsed
1 red bell pepper, diced
1 small red onion, diced
2 cloves garlic, minced
2 cups vegetable broth
1 tablespoon olive oil
Spices and Seasonings:
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon ground cumin
Salt and pepper, to taste
Optional Toppings and Garnishes:
Fresh cilantro, chopped
Sliced avocado
Lime wedges
Shredded cheese (optional)
Sour cream or Greek yogurt (optional)
If you love plant-based comfort food, you might also enjoy this Coconut Curry Pumpkin Soup or these Pumpkin Rolls for a warming autumn dinner.
Kitchen Equipment Needed
Large skillet with lid
Cutting board and sharp knife
Measuring cups and spoons
Wooden spoon or spatula
Serving plates and utensils
For more one-pan dinner inspiration, check out this One Pan Ground Chicken Casserole, another reader favorite.
Step-by-Step Preparation: Southwest Sweet Potato Black Bean and Rice Skillet
Step 1: Prep the Vegetables
Peel and dice the sweet potatoes into small cubes for faster cooking.
Dice the bell pepper, onion, and mince the garlic.
Step 2: Sauté Aromatics
Heat the olive oil in a large skillet over medium heat.
Add the onion and cook for 2–3 minutes until it begins to soften.
Stir in the garlic and cook for another 30 seconds until fragrant.
Step 3: Cook the Sweet Potatoes
Add the diced sweet potatoes to the skillet and season with chili powder, smoked paprika, cumin, salt, and pepper.
Cook for 5–6 minutes, stirring occasionally, until they begin to brown slightly.
Step 4: Add Rice and Broth
Pour the rice into the skillet and stir to combine with the sweet potatoes and spices.
Add the vegetable broth, bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes, or until the rice is tender and the liquid is absorbed.
Step 5: Stir in Black Beans and Bell Pepper
Remove the lid and gently fold in the black beans and diced bell pepper.
Cook for another 3–4 minutes, just until the pepper softens slightly and everything is heated through.
Step 6: Serve
Remove from heat, garnish with fresh cilantro, avocado slices, and a squeeze of lime juice. Serve hot and enjoy!
Tips for Cooking Perfect Sweet Potato Black Beans
✅ Cut sweet potatoes evenly to ensure they cook at the same rate.
✅ Rinse and drain black beans well to reduce excess salt and improve texture.
✅ Don’t skip the lid while simmering — it helps the rice cook evenly.
Common Mistakes to Avoid
🚫 Adding too much liquid — the rice can become mushy.
🚫 Overcooking the sweet potatoes — they should be tender but hold their shape.
🚫 Skipping the spices — they’re key to the bold Tex-Mex flavor.
Serving and Presentation Tips
For an authentic touch inspired by authentic Mexican recipes, serve with warm tortillas, salsa, and a sprinkle of queso fresco.
Arrange in shallow bowls, topped with avocado, cilantro, and lime wedges for a beautiful presentation.
Pair with a crisp green salad or roasted vegetables for a balanced plate.
If you enjoy hearty vegetarian meals, you may also love this Healthy Veggie Egg Scramble as a lighter option.
Recipe Tips and Variations
Make-Ahead Tips and Storage Suggestions
You can dice the sweet potatoes and veggies ahead of time and store them in an airtight container in the fridge for up to 2 days.
Store cooked skillet leftovers in the refrigerator for up to 4 days or freeze for up to 1 month.
Reheat gently in a skillet over medium heat or microwave in short intervals.
Flavor Variations for Tex Mex Sweet Potato Hash Lovers
✅ Use quinoa instead of rice for added protein and a slightly nutty flavor.
✅ Add corn kernels for extra sweetness and color.
✅ Make it spicy by adding diced jalapeños or a pinch of cayenne pepper.
✅ Turn it into a breakfast hash by topping with fried or scrambled eggs.
How to Store and Reheat Leftovers
Let the skillet cool completely before transferring to an airtight container.
Refrigerate for up to 4 days, or freeze in portioned containers for up to a month.
Reheat in a skillet with a splash of broth or water to prevent it from drying out.
Why This Dish Belongs on Your Weeknight Menu
This Southwest Sweet Potato Black Bean and Rice Skillet is easy, budget-friendly, and full of nutritious ingredients. Perfect for busy nights when you need a meal that’s hearty and wholesome, this dish is a shining example of how healthy vegetarian dinner recipes can also be satisfying and flavorful.
It’s a complete meal in one pan — no need for extra sides or complicated steps.
Frequently Asked Questions
Can I use canned sweet potatoes?
It’s best to use fresh for the right texture, but in a pinch, drained and cubed canned sweet potatoes can work.
What if I don’t have smoked paprika?
Regular paprika works, but you can also use chipotle powder for a smoky kick.
Can I make this recipe vegan?
It’s already vegan as written!
What type of rice works best?
Long-grain white rice cooks the fastest, but brown rice or even cauliflower rice can also be used — just adjust cooking time accordingly.
Cook and Share This Southwest Sweet Potato Black Bean and Rice Skillet Tonight!
This Southwest Sweet Potato Black Bean and Rice Skillet brings bold flavor and healthy ingredients to your dinner table in one easy pan. Perfect as a quick sweet potato hash dinner, a filling side, or a make-ahead meal, it’s a versatile recipe you’ll want to make again and again.
If you loved this recipe, please share it with your friends and subscribe to our blog for more sweet potato black bean skillet, healthy vegetarian dinner, and authentic Mexican recipes you can make at home. Happy cooking!
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Irresistible Southwest Sweet Potato Black Bean and Rice Skillet : A Healthy Vegetarian Dinner
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Irresistible Southwest Sweet Potato Black Bean and Rice Skillet is hearty, healthy, and packed with Tex-Mex flavor. A one-pan vegetarian dinner with tender sweet potatoes, fluffy rice, creamy black beans, and bold spices — perfect for busy nights or meal prep!
Ingredients
2 medium sweet potatoes, peeled and diced 1 tablespoon olive oil 1 medium onion, diced 3 cloves garlic, minced 1 red bell pepper, diced 1 teaspoon chili powder ½ teaspoon cumin ½ teaspoon smoked paprika ½ teaspoon salt ¼ teaspoon black pepper 1 cup long-grain white rice, rinsed 1 (15-ounce) can black beans, drained and rinsed 2 ¼ cups vegetable broth Juice of 1 lime Fresh cilantro, chopped (for garnish) Optional: diced avocado, jalapeños, shredded cheese
Instructions
1. Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and cook for 5–6 minutes until starting to soften and brown. 2. Add onion, garlic, and red bell pepper. Cook another 3–4 minutes until tender. 3. Stir in chili powder, cumin, smoked paprika, salt, and black pepper. Cook 1 minute. 4. Add rinsed rice and stir to combine. Pour in vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15–18 minutes until rice is cooked and liquid absorbed. 5. Stir in black beans and cook another 2–3 minutes. Squeeze lime juice over and adjust seasoning. 6. Remove from heat, garnish with cilantro, and serve warm with optional toppings like avocado, jalapeños, or shredded cheese.
Notes
• Cut sweet potatoes into even cubes for even cooking. • Use long-grain rice for fluffiest texture. • Let skillet rest covered for 5 minutes after cooking for best flavor. • Add corn, tomatoes, or quinoa to customize.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: sweet potato black bean skillet, healthy vegetarian dinner, tex mex sweet potato hash, sweet potato black beans rice, southwest skillet recipe
