Description
This Southwest Black Bean Skillet is a flavorful and satisfying one-pan meal that’s ready in just 25 minutes. Rice, black beans, sweet potatoes, and green chiles simmer in a salsa-based broth, then topped with cheddar and cilantro. Quick, hearty, and perfect for weeknight dinner.
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
Instructions
1. Mix the base: Add rice, salsa, sweet potatoes, black beans, green chiles, chili powder, and broth to a large skillet. Stir well.
2. Bring to a boil: Cover and heat over high heat until the mixture boils, about 4–5 minutes.
3. Simmer and cook: Reduce heat to low and let it simmer for 15 minutes, covered.
4. Rest the skillet: Remove from heat and let it rest, still covered, for 5 minutes.
5. Fluff and season: Uncover, fluff with a fork, stir in lime juice and green onions. Season to taste.
6. Add the cheese: Sprinkle cheddar on top. Cover and let it melt for 2–3 minutes.
7. Finish and serve: Top with chopped cilantro and serve hot.
Notes
Swap brown rice for white, but increase broth and cook time.
Use vegan cheese or omit for a plant-based option.
Add cooked protein like tofu or chicken if desired.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course, One-Pan Meal
- Method: Stovetop
- Cuisine: Southwestern, Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 8g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 25mg