Southwest Black Bean Skillet Recipe

Dish Snapshot

Imagine a skillet steaming on the stove: the tang of salsa rising with warm, earthy notes of sweet potato, the faint smokiness of chili powder, and the savory, creamy pull of melted cheddar. Every spoonful delivers a satisfying contrast — fluffy rice, tender sweet potatoes, and hearty black beans — finished with bright lime and cilantro that make the dish pop. It’s a recipe that smells like home and tastes like comfort with a lively southwest kick.

This Southwest Black Bean Skillet is perfect for weeknight dinners, lazy weekend brunches, or as a colorful, crowd-pleasing casserole for casual gatherings. It reheats beautifully for quick lunches, and the ingredient list reads like pantry-friendly comfort: ideal for busy families, college cooks, or anyone craving bold, simple flavors. If you’re putting together snacks for a party, pair with some easy dips and chips — for more ideas, check out this collection of party appetizers that complement this skillet well.

Nutrition Highlights

Nutrition per serving (recipe yields 4 servings — see Dish Snapshot for servings and times)

• Calories: ~470 kcal
• Protein: ~17 g
• Carbohydrates: ~72 g
• Fat: ~10 g
• Fiber: ~7 g
• Sodium: variable depending on broth, salsa, and canned beans — estimate moderate

Notes on accuracy and sources:

• These values are estimates derived from typical USDA FoodData Central entries for each ingredient and standard product labels (e.g., canned black beans, shredded cheddar). Actual nutrition will vary by brand and exact measurements. For guidance on daily nutrient recommendations and portioning, see resources such as the USDA and CDC. If you need a precise label for medical reasons, enter your exact brands and quantities into a nutrition calculator linked to USDA data.

Why You’ll Love It

• Bold, well-balanced flavor: The interplay of salsa, chili powder, and bright lime creates a layered, crave-worthy profile — smoky, tangy, and fresh.
• Comforting textures: Soft sweet potato and fluffy rice with creamy beans and melted cheddar hit the textural sweet spot.
• Effortless and flexible: One-skillet cooking means fewer dishes and less fuss, making this a go-to for busy evenings.
• Nutrient-rich: Black beans and sweet potato add fiber, plant-based protein, and vitamins (notably vitamin A from sweet potato).
• Feels festive but simple: It’s great for casual potlucks, weeknight comfort, or a laid-back holiday side that’s vegetarian-friendly with a cheese finish.

Step-by-Step Instructions

Ingredients

• 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

Optional ingredients and substitutions

• Make it vegan: use dairy-free cheddar or omit cheese and add a drizzle of avocado or a spoonful of vegan sour cream.
• Use brown rice or quinoa: increase liquid and cooking time per package directions (see Expert Tips).
• Add veggies: 1 cup frozen corn or bell pepper adds color and sweetness.
• Protein boost: stir in 1–2 cups cooked shredded chicken, cooked ground turkey, or crumbled tempeh.
• Spice swap: smoked paprika or a pinch of cayenne for more heat.

Method (numbered steps)

1. Prepare rice: Rinse the uncooked rice under cold water until the water runs clear. This removes excess surface starch and helps achieve separate grains.
2. Combine skillet ingredients: In a large ovenproof skillet (or large heavy-bottomed pan), add the rinsed rice, 1 cup salsa, 2 cups diced sweet potato, the rinsed and drained black beans, diced green chiles (undrained), 1 tablespoon chili powder, and 1 ¾ cups chicken or vegetable broth. Stir gently to combine but avoid overmixing.
3. Bring to a boil: Cover and bring the mixture to a boil over high heat.
4. Simmer: Reduce heat to low and simmer, covered, for 15 minutes. Do not lift the lid during this time—steady steam cooks the rice and sweet potatoes evenly.
5. Rest: Remove from heat and keep covered for 5 minutes. This resting time lets residual steam finish the cooking and prevents gummy rice.
6. Fluff and season: Uncover and fluff the mixture with a fork. Stir in the juice of 1 lime and the sliced green onions. Taste and season with kosher salt and freshly ground black pepper as needed.
7. Add cheese: Sprinkle 1 cup shredded cheddar evenly over the skillet. Cover for a few minutes until the cheese is melted and gooey.
8. Finish and serve: Sprinkle 2 tablespoons fresh cilantro on top and serve hot.

Practical tips

• Avoid over-stirring rice once cooking begins; lifting the lid lets heat escape and can extend cooking time.
• Check doneness visually: rice should be tender and separate, sweet potato cubes should pierce easily with a fork.
• If rice isn’t fully cooked after 15 minutes, add 2–4 tablespoons extra broth, cover, and steam 3–5 more minutes.
• For a crisper top, place the skillet under a hot broiler 1–2 minutes after adding cheese (if your skillet is broiler-safe).

Best Pairings

• Simple sides: Serve with tortilla chips, a crisp green salad, or a scoop of guacamole for a lively, Tex-Mex style meal.
• Breakfast/brunch twist: Top with a fried or poached egg and a sprinkle of hot sauce for a hearty brunch.
• Sandwich companion: Spoon onto warm tortillas and roll for burrito-style handhelds, or pile into toasted buns alongside grilled veggies — great with a bold sandwich like a hearty Philly-style option such as the recipe for hearty steak-style sandwiches.
• Beverage pairings: A bright Mexican lager, iced tea with lime, or a citrusy mocktail balances the dish’s spice and richness.
• Presentation tip: Serve straight from the skillet on the table, with lime wedges, chopped cilantro, and extra salsa on the side for guests to customize.

How to Store

• Room temperature: Do not leave the cooked skillet at room temperature for more than 2 hours (USDA food safety guidance).
• Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat with a splash of broth to restore moisture, or microwave in 30–45 second bursts until heated through.
• Freezer: Portion into freezer-safe containers or bags and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. Note: texture of potatoes and cheese may change slightly after freezing and thawing.

Pro Tips & Tricks

• Rice choice: Long-grain white rice yields the fluffiest texture; if using brown rice, pre-cook or increase the cooking time and broth (brown rice needs more liquid and longer simmer).
• Spice bloom: If you want deeper flavor, toast the chili powder for 30 seconds in the skillet before adding rice and liquids. This releases the spice oils.
• Even sweet potato cooking: Dice sweet potato into ½-inch cubes for even, timely doneness. Larger pieces will stay firm; smaller pieces may mash.
• Cheese melt: Use freshly shredded cheese rather than pre-shredded (which contains anti-caking agents) for a smoother melt.
• Low-sodium swaps: Choose low-sodium broth and rinse canned beans well to reduce overall sodium.

Creative Twists

1. Vegan & smoky: Omit the cheddar and stir in 1/2 teaspoon smoked paprika and 1 tablespoon nutritional yeast for a cheesy, smoky profile. Serve with sliced avocado.
2. Fiesta chicken skillet: Add 1–2 cups cooked shredded chicken and 1 cup frozen corn. Top with cilantro-lime crema (plain yogurt mixed with lime and cilantro) if not keeping it dairy-free.
3. Low-carb swap: Replace rice with riced cauliflower (about 4 cups fresh riced cauliflower) — reduce simmer time and add the cauliflower toward the end so it steams without getting soggy.
4. Breakfast casserole: Crack 4–6 eggs on top of the simmered mixture, cover, and cook until eggs set for a Southwestern breakfast bake.

Frequently Asked Questions

Q: Can I use brown rice instead of white rice?
A: Yes. Brown rice requires more liquid and longer cook time; either pre-cook the brown rice or increase the broth by about ½–1 cup and simmer 30–40 minutes until tender.

Q: How do I make this gluten-free?
A: This recipe is naturally gluten-free if you use a gluten-free salsa and broth (most are, but check labels). All other ingredients are inherently gluten-free.

Q: My sweet potatoes are still firm after 15 minutes — what should I do?
A: Add 2–4 tablespoons extra broth, cover, and steam a few more minutes. If large dice were used, consider cutting smaller next time for even cooking.

Q: What’s the best way to reheat leftovers?
A: Reheat on the stovetop over low heat with a splash of broth and a lid to retain moisture, or microwave covered, stirring halfway through.

Q: Can I make this in advance for a potluck?
A: Yes—assemble and cook as directed, then reheat covered in an oven-safe skillet at 350°F (175°C) for 15–20 minutes before serving. Keep an eye to avoid drying; add a little broth if needed.

Conclusion

This Southwest Black Bean Skillet balances comfort and brightness with pantry-friendly ingredients and simple steps — perfect for busy nights, casual gatherings, or meal-prep lunches. Try it as written or experiment with the variations above, then share your favorite tweaks and photos so we can swap ideas.

For another take on a similar skillet that leans into sweet potato and southwest flavors, check out this Southwest Sweet Potato, Black Bean and Rice Skillet. If you’re looking to serve this alongside a hearty sandwich or need inspiration for a full meal spread, this Southwest Black Bean Skillet | 12 Tomatoes version offers helpful presentation and serving ideas.

If you make this recipe, I’d love to hear how you customized it — leave a comment or tag a photo on social so we can celebrate your creation.

Southwest Black Bean Skillet

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• Author: ollierecipegmail-com
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting one-skillet meal with sweet potatoes, black beans, and a kick of southwest flavor, topped with melted cheddar and fresh cilantro.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Rinse the uncooked rice under cold water until the water runs clear.
2. In a large ovenproof skillet, combine rinsed rice, salsa, sweet potatoes, black beans, green chiles, chili powder, and broth. Stir gently.
3. Cover and bring the mixture to a boil over high heat.
4. Reduce heat to low and simmer, covered, for 15 minutes.
5. Remove from heat and keep covered for 5 minutes.
6. Uncover and fluff the mixture with a fork. Stir in lime juice and green onions. Season with salt and pepper as needed.
7. Sprinkle cheese evenly over the skillet. Cover for a few minutes until melted.
8. Sprinkle fresh cilantro on top and serve hot.

Notes

For a vegan option, substitute dairy-free cheese or omit cheese altogether. Customize with additional veggies or protein as desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Skillet Cooking
• Cuisine: Southwestern

Nutrition

• Serving Size: 1 serving
• Calories: 470
• Sugar: 5g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 72g
• Fiber: 7g
• Protein: 17g
• Cholesterol: 30mg