Hearty Black Bean Skillet with Southwest Flavors – Hearty Black Bean Skillet with Southwest Flavors is a quick and satisfying one-pan meal. Perfect for busy weeknights. This dish combines bold Southwest-inspired ingredients like sweet potatoes, black beans, green chilies, and cheddar cheese. All brought together. With a bright kick of lime juice. It’s a wholesome, flavor-packed meal. That comes together. In under 30 minutes.
The first time I made this Hearty Black Bean Skillet. Was one of those evenings. When I wanted something quick, comforting. And loaded with flavor. I had some leftover sweet potatoes. And black beans. From the previous night’s dinner. And that’s when the magic happened. My husband and child loved how the smoky chili powder mixed. With the brightness of the lime. And the melted cheese. Was just the cherry on top. Now, it’s a favorite weeknight dinner. We look forward to enjoying together.
What makes this Hearty Black Bean Skillet with Southwest Flavors truly special?
This recipe is all about vibrant flavors. In a single skillet. You get the perfect balance of textures—soft sweet potatoes, hearty black beans, and creamy cheddar cheese—all in a dish. That’s both comforting. And nutritious. It’s also a great vegetarian-friendly option (just switch the broth). And the use of minimal ingredients. Makes it ideal. For those nights. When you need something easy. But delicious.
What You Need To Make This Hearty Black Bean Skillet with Southwest Flavors Recipe?
Long grain white rice: The foundation of this recipe. Rice soaks up all those delicious flavors. We’re going to throw at it. I love using long-grain white rice. Because it cooks quickly. And gives the dish a light, fluffy texture. You could easily swap in brown rice. If you want more whole-grain goodness. But remember. It’ll need extra cooking time.
Salsa: This is where the magic happens! The salsa does double duty—acting as a flavorful cooking liquid. While infusing the dish. With a burst of spice, tomato tang, and fresh herbs. Depending on your heat preference. You can go mild. Or crank up the spice. With a hot version. Homemade salsa is even better. If you’ve got some lying around!
Sweet potatoes: These vibrant orange gems. Add a beautiful natural sweetness. To balance out the spice. And give the dish a hearty, comforting feel. Not to mention. Sweet potatoes are packed with fiber and vitamins. Making this dish extra nutritious. Plus, they roast up soft and tender. Giving every bite. A lovely texture.
Black beans: The heart. And the soul of this skillet! Black beans are not only filling. But they bring that earthy, savory flavor. That makes every bite so satisfying. They’re also a great source of protein. So this meal. Is perfect for vegetarians (or anyone, really!).
Green chiles: These tiny cans of flavor are gold! They bring a slight kick. Without overwhelming heat. Along with a tangy freshness. That complements the beans. And sweet potatoes perfectly. If you’re a spice lover. You could even throw in an extra can!
Chili powder: The ultimate Southwest seasoning. It adds warmth. A subtle smokiness. And a touch of heat. That ties everything together. Chili powder is a staple in my pantry—I love how it deepens the flavors in this skillet. With just a tablespoon.
Chicken or vegetable broth: Using broth instead of water. Gives the rice so much more flavor. You can use chicken broth. For a savory depth. Or veggie broth to keep it vegetarian. Either way, it’s the secret. To keeping the dish flavorful. And moist. As everything cooks together.
Cheddar cheese: Cheese makes everything better, right? The sharpness of the cheddar melts. Over the skillet. Adding a creamy, gooey finish. That brings all the flavors together. If you’re a cheese lover like me. You’ll want to pile it on!
Green onions: These little guys. Bring a pop of fresh, mild onion flavor. That brightens up the whole dish. They’re perfect for adding a touch of color. And crunch. To balance out the richness of the beans and cheese.
Lime juice: A squeeze of fresh lime at the end. Adds that zesty, tangy brightness. That just wakes up the whole dish. Lime juice cuts through the richness. And leaves your palate refreshed. After each bite.
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Fresh cilantro: I know cilantro can be polarizing. But for those of us who love it. It brings a fresh, herbaceous flavor. That really ties in the Southwest vibes. If you’re not a fan. Feel free to leave it out. Or swap in parsley. For a more subtle garnish.
Steps To Make Hearty Black Bean Skillet with Southwest Flavors:
Step 1: Start by heating up. Your large skillet—nothing beats. The aroma of all those Southwest spices coming together! Toss in your rice, salsa, sweet potatoes, black beans, green chilies, chili powder, and broth. Give it a good stir. So everything gets nicely combined. Then cover it up. And bring to a boil. Over high heat. Once it’s bubbling. Reduce the heat to low. And let it simmer. For about 15 minutes. The sweet potatoes should be soft. And the rice perfectly tender by now. After that, turn off the heat. And let it sit covered. For another 5 minutes. To finish steaming.
Step 2: When ready. Uncover your skillet. Fluff the whole mix with a fork. And stir in some fresh lime juice. And sliced green onions. For a burst of brightness. Add salt. And pepper to taste. Then top with grated cheddar cheese. And cover again. For a few minutes. To let the cheese melt. Into creamy goodness. Garnish with cilantro. If you’re feeling fancy. And dig in!
Tip:
For even more flavor. Try roasting the sweet potatoes beforehand. Toss them in a little olive oil, salt, and pepper. Then roast at 400°F until caramelized. This extra step. Adds a sweet, nutty depth to the dish. That makes it even more irresistible. Plus, it ensures the sweet potatoes keep their shape and texture. While simmering in the skillet. If you’re looking to make this a complete meal. You can also add grilled chicken. Or roasted veggies to bulk it up!
Frequently Asked Questions:
Can I make this recipe ahead of time?
Yes. This dish can be made ahead of time. And stored in the fridge. For up to 3 days. Just reheat it in a skillet. Or microwave before serving.
Can I use brown rice instead of white rice?
Absolutely! Just keep in mind. That brown rice takes a bit longer to cook. So you may need to add more broth. And simmer it longer.
Is this recipe vegetarian?
It can easily be made vegetarian. By using vegetable broth. Instead of chicken broth.
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<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Hearty Black Bean Skillet with Southwest Flavors
Ingredients
- 1 c of long-grain white rice uncooked
- 1 c of your favorite salsa
- 2 c diced sweet potatoes peeled
- 1 15 ounces can black beans, drained and rinsed
- 1 4 ounces can diced green chiles
- 1 tbsp of chili powder
- 1 ¾ c chicken or vegetable broth
- 1 c grated cheddar cheese
- 2 sliced green onions
- Juice from 1 lime
- 2 tbsp chopped fresh cilantro
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a large skillet. Combine the rice, salsa, and sweet potatoes. Along with Black beans, and green chilies. Chili powder, and broth.
- Cover. And bring the mixture. To a boil. Over high heat. Once it starts boiling. Lower the heat. To a simmer. And cook. For about 15 minutes. Or until the rice is tender.
- Remove from heat. And keep the skillet covered. For an additional 5 minutes. To allow the flavors to meld.
- Fluff the mixture. With a fork. Then mix in the lime juice. And sliced green onions. Add salt. And pepper to taste.
- Top with cheddar cheese. Cover. And let it sit. For a few minutes. Until the cheese is fully melted.
- For an extra burst of freshness. Sprinkle cilantro on top if desired. Serve. And enjoy!
Notes
Nutrition
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
One Response
The recipe doesn’t list rice in the ingredients. How much do you use?