Sweet Potato Black Bean Skillet
A hearty and colorful one-pan meal featuring sweet potatoes, black beans, and fresh vegetables, ready in under 30 minutes.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stove or in the microwave.