Description
Hearty Southwest Sweet Potato Skillet blends zesty flavors with comforting textures for a quick one-pan meal. Spicy seasonings and wholesome ingredients create a satisfying dinner packed with nutrition and bold southwestern charm.
Ingredients
Scale
Main Ingredients:
- 1 medium sweet potato, peeled and diced
- 1 can (15 ounces / 425 grams) black beans, drained and rinsed
- 1 cup uncooked rice (white, brown, or jasmine)
- 1 can (10 ounces / 285 grams) diced tomatoes with green chilies
- 1 cup frozen corn
Vegetables and Aromatics:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper, diced (any color)
- 2 cloves garlic, minced
Spices and Seasonings:
- 2 cups vegetable broth
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
- ¼ cup chopped cilantro (for garnish)
Toppings:
- ½ cup shredded cheddar or Mexican cheese (omit for vegan)
- 1 avocado, sliced
- Sour cream or Greek yogurt (omit for vegan)
Instructions
- Warm a spacious skillet over medium temperature with olive oil, preparing for vegetable transformation.
- Introduce diced onion, vibrant bell pepper, and cubed sweet potato to the pan, allowing them to soften and develop caramelized edges for 5-6 minutes.
- Infuse the mixture with minced garlic, stirring briefly to release its aromatic essence and prevent burning.
- Incorporate uncooked rice, black beans, diced tomatoes with their juices, vegetable broth, and a harmonious blend of chili powder, cumin, smoked paprika, salt, and black pepper.
- Thoroughly mix ingredients, encouraging them to meld together, then reduce heat and cover the skillet.
- Allow the mixture to simmer gently, steaming the rice and absorbing flavors for 15-20 minutes until grains become tender and liquid disappears.
- Enliven the dish by stirring in frozen corn, letting it warm through and add a sweet, crisp element.
- Remove from heat and brighten the skillet with a fresh squeeze of lime juice, enhancing the overall flavor profile.
- Garnish with chopped cilantro and optional embellishments like crumbled cheese, creamy avocado slices, or a dollop of sour cream.
- Serve immediately, presenting a colorful, nutritious one-pan meal bursting with southwestern inspiration.
Notes
- Swap white rice for quinoa or cauliflower rice to boost protein and reduce carbohydrates for low-carb diets.
- Use vegetable broth instead of water to enhance deeper flavor complexity and add more nutritional depth.
- Roast sweet potatoes beforehand for intensified caramelized sweetness and slightly crispy exterior before adding to skillet.
- Customize heat levels by adjusting chili powder or adding diced jalapeños for spice enthusiasts who love bold Southwest-style flavors.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Southwestern American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 10 mg