When you’re in the mood for a meal that is hearty, colorful, and quick to prepare, the Sweet Potato Black Bean Skillet is a fantastic choice. This dish brings together the natural sweetness of tender sweet potatoes, the earthy depth of black beans, and the freshness of vegetables in a way that feels both wholesome and satisfying. You can cook it all in one pan, which means less cleanup and more time to enjoy your food.
Why We Love This Sweet Potato Black Bean Skillet Recipe
You’ll love this skillet recipe for its versatility and ease. It can serve as a main dish, a hearty side, or even a filling for wraps and tacos. The ingredients are simple and accessible, yet they come together in a way that feels vibrant and flavorful. The orange from the sweet potatoes, green from the kale, and red from the peppers make it as beautiful to look at as it is to eat.
Nutritionally, you’re getting a lot in one pan — sweet potatoes provide beta-carotene and fiber, black beans offer plant-based protein, and vegetables add essential vitamins. It’s a meal that leaves you full and energized without feeling heavy. On top of that, it’s ready in under 30 minutes, making it perfect for weeknight cooking.
You also have complete freedom to customize it — add more spice if you like heat, toss in different greens depending on what’s fresh, or change up the toppings. It’s one of those recipes you’ll keep coming back to because it works for so many occasions.
Ingredients for Sweet Potato Black Bean Skillet
To make this flavorful skillet, you’ll need:
- 1.5 lbs sweet potatoes (about 2 medium), peeled and diced
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 1.5 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon smoked paprika
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) petite diced tomatoes
- 2 cups chopped kale
- 1 tablespoon chopped fresh cilantro
How to Make Sweet Potato Black Bean Skillet
Start by preparing your vegetables. Wash and peel the sweet potatoes, then cut them into small cubes about the same size. This ensures they cook evenly. Dice your bell pepper and onion, keeping the pieces similar in size so they blend well in the pan.
Place a large skillet on the stove over medium heat. Add the olive oil and let it warm for a minute. Once the oil shimmers, add the diced sweet potatoes. Stir them occasionally for about 8 minutes, letting them soften and brown slightly. This caramelization adds a subtle sweetness that enhances the overall flavor.
Next, add the bell pepper, onion, chili powder, cumin, garlic powder, salt, pepper, and smoked paprika. Stir everything well so the vegetables are coated with the seasoning. Let them cook for another 3 minutes. The aroma at this point will be warm and inviting.
Add the black beans, diced tomatoes (with their juices), and chopped kale to the skillet. Stir gently so you don’t mash the beans. If the mixture looks dry, add a tablespoon or two of water. Continue cooking for another 2–3 minutes until the kale is wilted but still vibrant.
Before serving, sprinkle the chopped cilantro over the skillet. This fresh herb brightens the flavors and gives the dish a fresh finish. Serve hot and enjoy.
How to Serve Sweet Potato Black Bean Skillet
This skillet is best served straight from the pan while still warm. You can enjoy it as a stand-alone dish, or pair it with sides like quinoa, rice, or whole-grain tortillas for a more filling meal.
For added creaminess, top each serving with avocado slices or a dollop of plain yogurt. If you like extra flavor, a squeeze of lime juice or a dash of hot sauce works beautifully. For a complete dinner, serve it with a crisp green salad or roasted vegetables.
If you’re planning a casual dinner, let everyone build their own plate from the skillet and choose their favorite toppings. This makes it fun and interactive, especially when serving guests.
Expert Tips: Sweet Potato Black Bean Skillet
- Use uniform cuts for sweet potatoes to ensure even cooking.
- Adjust spice levels to match your taste — add red pepper flakes for heat.
- Don’t overcook the kale; it should be wilted but still green for maximum nutrients.
- Make it a full meal by adding extra protein like grilled tofu or chickpeas.
- Cook ahead — this dish reheats well and makes a great meal prep option.
How to Store Sweet Potato Black Bean Skillet
Let the skillet cool to room temperature before storing. Place leftovers in an airtight container and refrigerate for up to 5 days. To reheat, warm on the stove over medium heat or in the microwave until hot.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Variations of Sweet Potato Black Bean Skillet
- Add corn for sweetness and texture.
- Swap greens — use spinach, collard greens, or Swiss chard instead of kale.
- Change the seasoning with taco spices, chipotle powder, or curry blends.
- Make it cheesy by melting shredded cheddar or sprinkling feta before serving.
- Top it fresh with salsa, guacamole, or fresh herbs for a burst of flavor.
Frequently Asked Questions
What makes this skillet healthy?
It’s loaded with vegetables, plant-based protein, and fiber, making it filling yet nutritious.
Can I make it ahead of time?
Yes, it stores well in the fridge for several days and reheats easily.
Is it vegan and gluten-free?
Yes, as written, it’s naturally both vegan and gluten-free.
Can I use frozen sweet potatoes?
You can — just note they may release more moisture, so cook a bit longer.
How can I make it spicier?
Add jalapeños, chipotle powder, or red pepper flakes when you add the spices.
Sweet Potato Black Bean Skillet
Equipment
- Large Skillet
- Knife
- Cutting Board
Ingredients
- 1.5 lbs sweet potatoes (about 2 medium, peeled and diced)
- 1 count red bell pepper diced
- 1 small yellow onion diced
- 1.5 Tbsp. olive oil
- 1 tsp. chili powder
- ½ tsp. ground cumin
- ½ tsp. garlic powder
- ¾ tsp. salt
- ¼ tsp. freshly cracked black pepper
- ¼ tsp. smoked paprika
- 1 can black beans (15 oz, drained and rinsed)
- 1 can petite diced tomatoes (14 oz)
- 2 cups chopped kale
- 1 Tbsp. chopped fresh cilantro
Instructions
- Wash, peel, and dice the sweet potatoes into small cubes. Dice the bell pepper and onion.
- Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 8 minutes, stirring occasionally.
- Add the bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika. Stir well and cook for another 3 minutes.
- Stir in the black beans, diced tomatoes (with juices), and chopped kale. If the mixture looks dry, add a tablespoon or two of water.
- Continue cooking for another 2-3 minutes until the kale is wilted but still vibrant. Sprinkle with chopped cilantro before serving.
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