American · Dinner
Southwest Black Bean and Sweet Potato Skillet
A one-pan vegetarian skillet combining black beans and cubed sweet potato simmered with onion, bell pepper, corn and garlic in cumin, chili powder and smoked paprika. Lime juice and fresh cilantro brighten the earthy spices, while crumbled cotija cheese adds tang. Served straight from the skillet over rice or with warm tortillas.
$3
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
428Calories
13.3gProtein
16.1gFat
63.1gCarbs
10.3gSugar
16.3gFiber
1032mgSodium
12mgChol
4.1gSat Fat
687mgPotassium
142mgCalcium
3.4mgIron
0mcgVitamin B12
68mgVitamin C
vegetarian
gluten-free
high-fiber
low-cholesterol
low-calorie
spice-route
low-chol
vegetarian
gluten-free
Instructions
1
Prep
Peel and cube the sweet potato, dice the onion and bell pepper, mince the garlic, and measure all spices so everything is ready.
2
Sauté
Heat the olive oil in a large skillet over medium-high heat, add sweet potato cubes, and cook 8 minutes, turning occasionally, until edges brown.
3
Sweat
Add the diced onion and bell pepper to the skillet and cook over medium heat 4 minutes until the onion turns translucent and softens.
4
Bloom and simmer
Stir in the garlic, cumin, chili powder and smoked paprika over medium heat 1 minute until fragrant, then add stock, black beans and corn and simmer 6 minutes until glazed.
5
Plate
Remove from heat, squeeze in lime juice, stir in salt, then spoon into a bowl and top with crumbled cotija and chopped cilantro.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz341g cooked black beans
- 12 oz340g sweet potato
- 2/3 cup110g onion
- 1 cup150g red bell pepper
- 2/3 cup100g corn kernels
- 2 clove2 clove garlic
- 2 tbsp30ml olive oil
- 2 tsp2 tsp ground cumin
- 2 tsp2 tsp chili powder
- 1 tsp1 tsp smoked paprika
- 1/2 cup120ml vegetable stock
- 11 lime, juiced
- 1 oz30g cotija cheese
- 4 tbsp10g fresh cilantro
- 1/2 tsp1/2 tsp salt
