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Southwest Black Bean Skillet Recipe

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This Southwest Black Bean Skillet is a vibrant, one-pan dinner that’s packed with bold flavors and wholesome ingredients. Tender sweet potatoes, black beans, rice, and green chiles simmer in a zesty salsa broth, then topped with melty cheddar and fresh cilantro. It’s quick, comforting, and perfect for busy weeknights.

 

Ingredients

Scale

  • 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

  • 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

  1. In a large skillet, combine rice, salsa, sweet potatoes, black beans, green chiles, chili powder, and broth.

  2. Cover and bring the mixture to a boil over high heat.

  3. Reduce heat to low and simmer, covered, for 15 minutes.

  4. Remove from heat and let rest, still covered, for 5 minutes.

  5. Uncover and fluff the mixture with a fork. Stir in lime juice and sliced green onions. Season with salt and pepper to taste.

  6. Top with shredded cheddar cheese, then cover briefly until the cheese is melted.

  7. Sprinkle with chopped fresh cilantro and serve hot.

Notes

Calories: 400 kcal per serving

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