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One Pan Southwest Sweet Potato & Black Bean Skillet
Stephanie Moore

One Pan Southwest Sweet Potato & Black Bean Skillet

A vibrant, plant-based skillet featuring roasted sweet potatoes, black beans, and brown rice. Packed with bold flavors and nutrient-dense ingredients, it's perfect for a healthy, hearty weeknight dinner.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southwestern
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes
  • 1/2 cup uncooked brown rice
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 green bell pepper, diced
  • 1 (4-ounce) can green chilies, drained
  • 1/4 cup olive oil
  • 2 tablespoons salsa verde
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon red pepper flakes
  • Juice of 1/2 lime
  • 1 tablespoon chopped fresh cilantro (optional)
  • 1/4 cup vegan cheddar cheese (optional)

Method
 

  1. Preheat oven to 400°F (200°C) and lightly grease a large oven-safe skillet.
  2. Arrange sweet potato cubes and brown rice evenly in the skillet.
  3. In a small bowl, mix olive oil, cumin, paprika, and red pepper flakes. Drizzle the spice oil over the sweet potatoes and rice.
  4. Stir in black beans, green bell pepper, and green chilies. Mix well to combine.
  5. Bake for 25–30 minutes until the sweet potatoes are tender and slightly golden.
  6. Remove from oven, stir in salsa verde and lime juice.
  7. Place skillet back in the oven for 5 more minutes to let flavors meld.
  8. Top with vegan cheddar cheese (optional) and cilantro before serving.

Notes

Sweet potatoes can be prepped ahead and stored in the fridge until cooking. Salsa verde can be substituted with lime juice or fresh tomatillo salsa if available. Leftovers store well in the refrigerator for 3-4 days.