This Sweet Potato, Black Bean Rice Skillet is a game-changer for busy weeknights! With just 1 pan and 25 minutes of cook time, you can whip up a healthy, hearty Mexican-style meal that’s bursting with flavor.
It’s one of those dishes that makes you feel like a kitchen pro without breaking a sweat.
Plus, it’s packed with wholesome ingredients that are perfect for feeding your family.
I’ll guide you through this simple, satisfying recipe that’s sure to become a staple in your home.
Sweet Potato, Black Bean Rice Skillet
Why my family loves this quick meal:
- This breakfast skillet meal is a delightful combination of sweet, savory, and spicy flavors.
- The tender sweet potatoes and hearty black beans provide a satisfying base, while the salsa verde and cumin add a zesty kick.
- It’s a dish that’s as nutritious as it is delicious, making it a perfect option for a quick, healthy dinner. Cheese is optional!
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Ingredients
- Sweet potato - I love how sweet potatoes add a natural sweetness and hearty texture to this dish, making it both filling and nutritious.
- Olive oil - A staple in my kitchen for its rich flavor and healthy fats. It’s perfect for sautéing and bringing out the best in veggies.
- Red pepper chili flakes - These give just the right amount of heat. If you like it spicier, feel free to sprinkle in a bit more.
- Cumin - This warm, earthy spice brings a comforting depth to the skillet. It’s one of my favorite spices to use in savory dishes.
- Paprika - Adds a subtle smokiness that complements the sweet potatoes beautifully.
- Garlic - Fresh garlic is a must for me. It infuses the dish with a robust, savory aroma that’s simply irresistible.
- Salsa verde - This tangy, vibrant sauce ties everything together with its bold, zesty flavor. Feel free to substitute it with red salsa and use red bell peppers instead of green.
- Brown rice - I love using brown rice for its nutty flavor and chewy texture. Plus, it’s a great way to make the dish more filling. We add already cooked rice so feel free to swap it with any of your favorite grains.
- Black beans - Red kidney beans or chickpeas work well too.
- Cilantro - Adds a burst of freshness. If you’re not a fan, parsley is a good alternative.
- Lime juice - A squeeze of lime brightens up the whole dish and balances the flavors perfectly.
- Green chiles - These add a hint of smoky heat that’s just right. I usually go for fire-roasted for that extra depth.
- Cheddar cheese - Totally optional, but I can never resist a cheesy topping that melts into gooey perfection.
📋 You can find the full ingredient list in the Recipe Card below the article.
How Do I Ensure the Sweet Potatoes Don’t Get Mushy?
I like to cut them into ½-1 inch cubes to make sure they cook evenly and get that perfect tender texture.
It’s worth keeping a close eye on them while they cook—nobody wants mushy sweet potatoes!
How To Make Sweet Potato Skillet
- Heat olive oil: In a large skillet over medium heat, add the olive oil and sauté the sweet potato cubes for 8-10 minutes.
- Steam the sweet potatoes: Add 8 tablespoons of water to the skillet, cover with a lid, and simmer until the sweet potatoes are tender, about 4 minutes.
- Rice: While the potatoes are simmering, cook the brown rice. Any simple leftover reheated rice works perfectly here.
- Add remaining ingredients: Stir in the black beans, chiles, cooked rice, spices, salsa, cilantro, lime juice, salt, and black pepper. Mix everything thoroughly.
- Simmer: Let the mixture simmer for 5 minutes to allow the flavors to meld together.
- Melt the cheese: Remove the skillet from heat, top the dish with cheese, cover, and let the cheese melt before serving.
Tips
- Use fresh or canned black beans. Either will work well, but drain and rinse canned beans to reduce sodium.
- Adjust spice level. If you like it spicier, add more chiles or a dash of hot sauce.
- Choose your cheese. Cheddar, Monterey Jack, or a Mexican blend will melt beautifully.
- Check seasoning. Taste the dish before serving and adjust salt, pepper, or lime juice as needed.
- Add toppings. Serve with avocado slices, sour cream, or a sprinkle of green onions for extra flavor.
What to Serve With Sweet Potato Skillet
My favorite way is to enjoy the skillet as it is with some toppings like avo slices or avocado crema, tortilla chips, green onions or cilantro.
Storing Leftovers
- To Store. Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. I prefer freezing the skillet without cheese.
- To Reheat. Warm in a skillet over medium heat or in the microwave until heated through. Top with cheese.
More One-Pot Recipes
- Mexican Chicken and Sweet Potato Skillet
- Stuffed Peppers
- Stuffed Zucchini Boats
- Tex-Mex Beef and Potato Hash
Did You Like This Recipe?
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Recipe Card
Sweet Potato, Black Bean Rice Skillet
Want to Save This Recipe?
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INGREDIENTS
- 2 ½ cups sweet potato , diced into ½ inch cubes, about 1 large sweet potato
- 1 tablespoon olive oil
- 1 teaspoon red pepper chili flakes
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon fresh garlic, minced
- 1 teaspoon oregano
- ½ cups salsa verde
- 1 ½ cup cooked brown rice, about 1 cup raw
- 1 can (15 oz) black beans, rinsed and drained
- 2 tablespoon cilantro, chopped + more for garnish
- ½ of a whole lime juice, squeezed juice
- 1 cup green bell pepper, diced
- 2 tablespoon canned green chiles, i used fire roasted, half a small can
- ½ cup cheddar cheese, optional
- salt and black pepper , to taste
INSTRUCTIONS
- Heat olive oil: In a large skillet over medium heat, add the olive oil and sauté the sweet potato cubes for 8-10 minutes.
- Steam the sweet potatoes: Add 8 tablespoons of water to the skillet, cover with a lid, and simmer until the sweet potatoes are tender, about 4 minutes.
- Add remaining ingredients: Stir in the black beans, chiles, cooked rice, spices, salsa, cilantro, lime juice, salt, and black pepper. Mix everything thoroughly.
- Simmer: Let the mixture simmer for 5 minutes to allow the flavors to meld together.
- Melt the cheese: Remove the skillet from heat, top the dish with cheese, cover, and let the cheese melt before serving.
NOTES
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- To Freeze: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To Make Ahead: Prepare the ingredients ahead of time and store them separately until ready to cook.
- To Reheat: Warm in a skillet over medium heat or in the microwave until heated through.
ADD YOUR OWN PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Sweet Potato Skillet: FAQs
YES, quinoa is a great substitute and will add a slightly nutty flavor.
Simply omit the cheese or use a plant-based cheese alternative.
Look for a medium-spiced, high-quality salsa verde. Red salsa is my other favorite.
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