Southwest Black Bean Skillet Recipe

If you’ve been hunting for a Southwest Black Bean Skillet Recipe that checks all the boxes—easy, cozy, colorful, and “wow, I actually cooked!”—welcome home. This is the kind of one-pan dinner that makes your kitchen smell like a happy little Tex-Mex café… without you needing to put on real pants or wash five different pots afterward.

We’re talking fluffy rice, zesty salsa, tender sweet potatoes, creamy black beans, and a cheesy finish that basically says, “Hey girl, you nailed dinner.” Whether you’re feeding a family, meal prepping for busy weekdays, or just trying to keep your takeout habit from becoming a personality trait—this skillet has your back.

Why You’ll Love This Southwest Black Bean Skillet Recipe

• One skillet = fewer dishes. Your sink stays calm. Your soul stays calmer.
• Budget-friendly and pantry-friendly. Rice, beans, salsa… you might already have half of this.
• Hearty but fresh. Sweet potatoes + lime juice = cozy and bright.
• Flexible for picky eaters. Keep it mild, or spice it up—no drama either way.
• Great leftovers. It reheats like a champ (and tastes even better the next day).

Ingredients You’ll Need

Here’s what goes into this Southwest Black Bean Skillet Recipe (no stress—nothing fancy or hard to find):

• Uncooked long grain white rice – quick-cooking and soaks up all that flavor
• Salsa – your main flavor engine (mild, medium, hot… choose your adventure)
• Sweet potatoes (peeled + diced) – sweet, hearty, and gorgeous in the skillet
• Black beans – protein + fiber + creamy goodness
• Green chilies – mild heat and classic Southwestern vibes
• Chili powder – warm, smoky spice
• Chicken or vegetable broth – gives the rice depth and keeps everything moist
• Cheddar cheese (grated) – melty, sharp, and absolutely non-negotiable (okay fine, “highly recommended”)
• Green onions – fresh bite + pretty garnish energy
• Lime juice – brightens everything up at the end
• Fresh cilantro (optional) – for the cilantro lovers (and yes, I see you soap-tasters too)
• Kosher salt + freshly ground black pepper – to make it taste like you meant it

Refer to the recipe card below for exact ingredient measurements and full nutritional information.

How to Make Southwest Black Bean Skillet

Step 1: Combine Ingredients

Grab a large skillet with a tight-fitting lid (this matters—rice loves a good steam situation).

Add:

• uncooked rice
• salsa
• diced sweet potatoes
• black beans
• green chilies
• chili powder
• broth

Stir well so everything is evenly mixed. You’re basically building flavor from the ground up—like a delicious little edible quilt.

Step 2: Simmer and Rest

Cover the skillet and set it over high heat. Once it hits a boil, reduce heat to low and simmer for about 15 minutes, or until:

• the rice is tender
• the liquid is absorbed

Then remove from heat and let it sit covered for 5 minutes. This resting step is where the rice finishes becoming fluffy instead of… moody.

Step 3: Fluff and Finish

Uncover and fluff with a fork (fluffing = love language).

Stir in:

• lime juice
• sliced green onions

Taste it. Then season with salt and pepper until it makes you do that tiny “mmm” nod.

Step 4: Top with Cheese and Serve

Sprinkle cheddar cheese across the top like you’re blessing dinner with joy.

Cover again for a few minutes until the cheese melts into gooey perfection. Add cilantro if you’re into it, and serve right away.

Chef Omar’s Tips (So This Skillet Behaves)

• Dice sweet potatoes small. Think “bite-size” so they soften in the same time as the rice. Big chunks = crunchy surprise (not the fun kind).
• Use a lid that seals well. If steam escapes, the rice can stay undercooked. No lid? Try tightly covering with foil.
• Salsa thickness matters. Super chunky salsa can make the mixture thicker—if it looks dry mid-cook, splash in a little extra broth.
• Don’t panic if it looks too wet at 15 minutes. The rest time helps everything settle and absorb. Like a toddler after snack time.
• Want more heat? Add extra chili powder, a pinch of cayenne, or top with jalapeños.

A Quick Little Story From My Kitchen

This Southwest Black Bean Skillet Recipe became one of my go-to “save the day” meals after a friend popped over unannounced right around dinnertime—the classic “We were in the neighborhood!” situation. I had rice, beans, salsa, and sweet potatoes… and about 20 minutes before hunger turned into chaos. I tossed it all into a skillet, melted cheese on top, and suddenly it looked like I’d planned it all along. (I did not. But I accepted the compliments anyway.)

Easy Serving Ideas

Make it a whole moment with any of these:

• Top it: sour cream, avocado, hot sauce, tortilla strips
• Side it: simple salad, steamed veggies, corn on the cob
• Wrap it: scoop into tortillas for burritos or tacos
• Meal prep it: portion into containers and add fresh lime + green onions after reheating

FAQs About Southwest Black Bean Skillet Recipe

Can I use brown rice instead of white rice?

You can, but brown rice takes longer and usually needs more liquid. If you swap it, expect a longer simmer time and adjust broth as needed. White rice is the easiest win for this skillet.

Can I make this Southwest Black Bean Skillet Recipe vegetarian?

Absolutely—just use vegetable broth. It’s already packed with plant-based protein from black beans, so it’s still filling.

What if I don’t like cilantro?

Skip it! Green onions + lime already give you plenty of freshness.

How long does it keep in the fridge?

Stored in an airtight container, it keeps well for 3–4 days. Reheat with a splash of broth to loosen it up.

Can I freeze it?

Yes—freeze portions up to 2–3 months. Thaw overnight in the fridge and reheat gently. Add fresh lime juice after reheating to wake up the flavors.

Bring It to the Table

This is the kind of dinner that feels like you tried really hard… even though the skillet did most of the work. The sweet potatoes turn tender, the salsa and chili powder bring that Southwestern warmth, and the cheesy finish makes it downright irresistible.

So the next time you need something quick, hearty, and crowd-pleasing, keep this Southwest Black Bean Skillet Recipe in your back pocket. It’s cozy, bold, and—best of all—only asks you to wash one pan. That’s what I call a weeknight miracle.

Keep the Dinner Party Going: More PulseRecipes Favorites

• If you loved the cozy, one-pan vibes in this Southwest Black Bean Skillet Recipe, you’ll probably fall hard for Fast Black Bean and Corn Skillet (another quick, veggie-packed weeknight hero).
• Craving the same Southwestern energy in “bowl form”? Try Southwest Lentils and Rice Skillet (hearty, protein-packed, and meal-prep friendly).
• Want a lighter side to balance the cheesy skillet goodness? Pair it with Healthy High-Protein Three Bean Salad (crunchy, fresh, and picnic-ready).
• And if you’re on a black-bean kick (same), don’t miss Easy Black Bean Tacos (quick, weeknight-friendly, and totally customizable).

Tried this Southwest Black Bean Skillet Recipe? Leave a quick review and drop your star rating—⭐️⭐️⭐️⭐️⭐️—so other home cooks know it’s a keeper!

Southwest Black Bean Skillet Recipe

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• Author: Omar
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

This Southwest Black Bean Skillet Recipe is a bold, cheesy one-pan dinner packed with rice, sweet potatoes, black beans, salsa, and warm Southwestern spices. It’s an easy weeknight meal that’s hearty, budget-friendly, and perfect for busy families. Everything cooks together in one skillet for maximum flavor and minimal cleanup.

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Ingredients

Scale 1x2x3x

• 1 cup uncooked long grain white rice

• 1 ½ cups salsa (mild or medium)

• 1 medium sweet potato, peeled and diced small

• 1 (15 oz) can black beans, drained and rinsed

• 1 (4 oz) can diced green chilies

• 1 teaspoon chili powder

• 1 ¾ cups chicken or vegetable broth

• 1 cup shredded cheddar cheese

• 2 green onions, sliced

• 1 tablespoon fresh lime juice

• 2 tablespoons chopped fresh cilantro (optional)

• ½ teaspoon kosher salt (or to taste)

• ¼ teaspoon freshly ground black pepper

Cook Mode Prevent your screen from going dark

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Instructions

1. Combine Ingredients:
   In a large skillet with a tight-fitting lid, add the rice, salsa, diced sweet potatoes, black beans, green chilies, chili powder, and broth. Stir well to combine.

2. Simmer:
   Cover and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.

3. Rest:
   Remove from heat and let the skillet rest, covered, for 5 minutes.

4. Finish:
   Uncover and fluff with a fork. Stir in lime juice and green onions. Season with salt and pepper to taste.

5. Add Cheese:
   Sprinkle cheddar cheese evenly over the top. Cover again for 2–3 minutes, until the cheese is melted. Garnish with cilantro if desired and serve warm.

Notes

Dice sweet potatoes into small, even cubes so they cook fully with the rice.

If the mixture looks dry while cooking, add a small splash of broth.

For extra heat, add cayenne pepper or diced jalapeños.

To make it vegetarian, use vegetable broth.

Store leftovers in an airtight container in the fridge for 3–4 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stovetop / One-Pan
• Cuisine: Southwestern

Nutrition

• Serving Size: 1 serving (¼ of recipe)
• Calories: 420 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 12 g
• Saturated Fat: 6 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 65 g
• Fiber: 10 g
• Protein: 15 g
• Cholesterol: 25 mg