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One-Pan Southwest Black Bean Skillet – Hearty, Flavorful, and Easy

This One-Pan Southwest Black Bean Skillet is a bold, comforting meal that brings together tender sweet potatoes, seasoned rice, hearty black beans, and zesty salsa—all cooked in a single pan. It’s the kind of dinner that’s big on flavor, simple to make, and perfect for busy nights when you want something filling without a pile of dishes. With warm Southwest spices, fresh lime, and melty cheddar on top, this skillet is satisfying on its own and flexible enough to fit many lifestyles. It works beautifully as a vegetarian main or as a base you can build on.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Base & Vegetables
  • 2 cups sweet potato peeled and diced
  • 2 green onions sliced
  • 2 tablespoons fresh cilantro chopped
  • 1 lime juiced
Beans & Rice
  • 1 15 oz can black beans, drained and rinsed
  • 1 cup long-grain white rice
Liquids & Sauce
  • 1¾ cups chicken or vegetable broth
  • 1 cup salsa
Seasoning
  • 1 tablespoon chili powder
  • Kosher salt to taste
  • Freshly ground black pepper to taste
Cheese
  • 1 cup cheddar cheese shredded
Extras
  • 1 4 oz can green chiles
  • These ingredients come together to create a satisfying Southwest black bean skillet with layers of texture and flavor.

Equipment

  • Large skillet with lid
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons
  • Spoon or spatula

Method
 

Step 1: Start the Base
  1. Place a large skillet over medium heat.
  2. Add the diced sweet potatoes and broth.
  3. Bring to a gentle simmer and cook for 5–7 minutes, until the potatoes begin to soften.
Step 2: Add Rice and Seasoning
  1. Stir in the rice, chili powder, salt, and black pepper.
  2. Mix well so the rice is evenly distributed.
Step 3: Build the Skillet
  1. Add black beans, green chiles, and salsa to the skillet.
  2. Stir gently to combine all ingredients.
Step 4: Simmer Covered
  1. Cover the skillet with a lid.
  2. Reduce heat to low and simmer for 15–18 minutes, until the rice is tender and most of the liquid is absorbed.
Step 5: Finish with Flavor
  1. Remove the lid and gently fluff the mixture with a spoon.
  2. Stir in lime juice and half of the green onions.
Step 6: Add Cheese
  1. Sprinkle shredded cheddar evenly over the top.
  2. Cover again for 2–3 minutes, until the cheese melts.
Step 7: Garnish and Serve
  1. Remove from heat.
  2. Top with remaining green onions and fresh cilantro before serving.

Notes

🧊 Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet or microwave with a splash of broth if needed.
Stir before serving to redistribute moisture.
🥄 Variations
Extra Protein: Add cooked chicken or extra beans.
Spicy Version: Add extra chili powder or hot salsa.
Vegan Option: Use vegetable broth and dairy-free cheese.
Grain Swap: Use brown rice (increase liquid and cook time).
Fresh Crunch: Add diced bell peppers near the end.
❓ 10 FAQs
Is this skillet vegetarian?
Yes, when using vegetable broth.
Can I use brown rice?
Yes, but it needs more liquid and time.
Are sweet potatoes necessary?
They add sweetness and texture but can be swapped for regular potatoes.
Is this dish spicy?
Mild to medium, depending on salsa choice.
Can kids eat this?
Yes, use mild salsa for kid-friendly flavor.
Does it work for meal prep?
Yes, it reheats very well.
Can I skip the cheese?
Yes, it’s still flavorful without it.
Can I freeze this dish?
Yes, freeze for up to 2 months.
What skillet size works best?
A wide skillet with a lid is ideal.
What can I serve with it?
Salad, avocado slices, or flatbread.
🏁 Conclusion
This One-Pan Southwest Black Bean Skillet is a simple, satisfying meal packed with bold flavor, hearty ingredients, and easy cleanup—perfect for everyday cooking.