Chorizo Sweet Potato Skillet

I’m loving these one skillet meals not only because they’re so easy to make, but because they’re so easy to eat. Instead of filling my plate with a main dish and a couple of sides, I’ve got everything I need in one bowl. Carbs, fiber, protein, vegetables, and CHEESE. Ha, jk (not jk).

Anyway. Since making my Chorizo & Sweet Potato Enchiladas over three years ago, I’ve been in love with that flavor combination. Spicy Mexican Chorizo and the subtle sweetness of sweet potatoes go so incredibly well together and I just can’t get enough of it. So, for this skillet meal I paired up the famous flavor duo and cooked them together with rice, black beans, and green salsa (the same method used for the Southwest Chicken Skillet). I don’t know if there’s an easier way to pack in so much flavor with so little effort.

And, BONUS, this one freezes super duper well, so it’s a great candidate for stocking your freezer with ready to reheat meals!

Chorizo Sweet Potato Skillet

Chorizo Sweet Potato Skillet

4.92 from 57 votes

Chorizo Sweet Potato Skillet

It only takes one skillet and a few ingredients to make this incredibly flavorful and filling Chorizo Sweet Potato Skillet. 

Total Cost $7.57 recipe / $1.26 serving
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6


  • 1 Tbsp olive oil $0.16
  • 1 medium sweet potato (1 lb.) $0.99
  • 1/2 lb Mexican chorizo $1.67
  • 15 oz can black beans $1.19
  • 1 cup uncooked long grain white rice $0.33
  • 1 cup salsa (red or green) $1.54
  • 1 3/4 cup chicken broth $0.23
  • 1 cup shredded cheese $1.20
  • 2-3 green onions, sliced $0.26


  1. Peel and dice the sweet potato into 1/2 to 3/4 inch cubes (size matters, make them small). Sauté the sweet potato cubes in a large skillet with olive oil over medium heat for about 5 minutes, or until the sweet potatoes have softened about half way through (they'll cook more later).
  2. Squeeze the chorizo out of its casing into the skillet with the sweet potatoes. Sauté the chorizo and sweet potatoes together, breaking the chorizo up into small pieces as it browns.
  3. Once the chorizo is fully browned, pour off any excess grease if needed. Rinse and drain the black beans. Add the beans, salsa, and uncooked rice to the skillet. Stir them into the sweet potatoes and chorizo until everything is well combined.
  4. Add the chicken broth, stir briefly, then place a lid on the skillet. Allow the contents of the skillet to come up to a boil, then turn the heat down to low. Let the skillet simmer on low for 30 minutes. Make sure it is simmering the whole time (you should be able to hear it quietly simmer away). If it is not, turn the heat up slightly.
  5. After 30 minutes the rice should be tender and have absorbed all of the liquid. Turn off the heat, fluff the mixture, sprinkle the cheese on top, then return the lid to trap the residual heat and help the cheese melt. Slice the green onions while the cheese is melting, then sprinkle them on top and serve.

Recipe Notes

You can use either green or red salsa for this dish, but I prefer green to compliment the sweet potatoes and chorizo.

Chorizo Sweet Potato Skillet bowl


Step by Step Photos

Dice Sweet Potato

First, peel and cut the sweet potato into 1/2-3/4 inch cubes. The easiest way to do this is to first cut the sweet potato into rounds, then cut the rounds into cubes. If a few of your rounds are about the same size, you can stack them before cutting them crosswise into cubes. Making the cubes too big will prevent them from cooking through completely, so make sure not to go any larger than about 3/4 inch. Mine were on the large side (and this is a close up).

Sauté Sweet Potatoes

Sauté the sweet potato cubes in a large skillet with 1 Tbsp olive oil over medium heat for about five minutes. You want them to cook about half way through at this point. You’ll notice that they turn a little bit darker and slightly translucent as they begin to soften.


This is the type of chorizo I use. I only used two links, which is about 1/2 lb. Johnsonville is a large national brand and is available in most major super markets. It’s basically just pork sausage seasoned with Mexican spices. If buying another brand, make sure to check the ingredients and package well because not all chorizo is created equal (I bought some in a “tube” once and it was VERY fatty and not very pleasant).

Browned Chorizo

Squeeze the chorizo out of the casing into the skillet and continue to sauté until the chorizo is fully browned. If your chorizo has let off a lot of grease, you may want to drain it from the skillet at this point.

Salsa and Beans

Next add one cup of your favorite salsa and one 15-oz. can of black beans (rinsed and drained). I decided to use a green salsa for this recipe because I didn’t have any poblano peppers like in my original enchilada recipe. This salsa was on sale and it turned out pretty good!

Salsa Rice and Beans

In addition to the salsa and beans, also add one cup of uncooked long grain white rice. Stir all of these ingredients together until they are very well mixed. (Brown rice can not be easily substituted for white rice in this recipe. The liquid and cooking time would need to be increased if using brown rice, but I haven’t experimented with the ratios.)

Chicken Broth

Lastly, add 1 3/4 cup chicken broth to the skillet. Give it a quick stir.

Simmer Skillet

Place the lid on the skillet and allow it to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer (with the lid on) for 30 minutes. Make sure you can hear it simmering the whole time. Every range will have its “sweet spot” heat setting where the skillet will be simmering, but not so hot that the bottom scorches. Mine is just slightly above the low setting. Using a thick, heavy skillet will help it to cook thoroughly and evenly, too.

Cooked Chorizo Skillet

After 30 minutes, the rice should be tender and all of the liquid absorbed. If it isn’t, cover it back up and let it go for another 5-10 minutes. Like I said, every skillet/range is different. If the heat was set too low, it will take just a bit longer. If it was too high, it may be sticking to the bottom of the skillet.

Fluff Chorizo Skillet

Once the rice is tender and it has absorbed all the liquid, turn off the heat and fluff it up with a fork to mix the ingredients back together.

Cheese and Green Onions.

Sprinkle the shredded cheese on top, then cover it back up with the lid. This will trap the residual heat and melt the cheese. Slice the green onions while the cheese is melting, then sprinkle them on top.

Chorizo Sweet Potato Skillet close up

Boxed skillet meals ain’t got nuthin’ on this!

Chorizo Sweet Potato Skillet

Oh man, I already want to make a second batch!