Sweet Potato Black Bean Skillet
#Vegetarian
By: Gill Renée
Are you craving a fresh yet hearty dish? Well, look no further. This sweet potato black bean skillet will make you reminisce about your favorite taco while giving you the freshness that you desire. With only a handful of ingredients, you can have a meal in no time. This dish is extremely versatile and can be made to fit a wide variety of eating styles. If you want it to be your filling for a taco, add a tortilla. If you want it to be vegan, substitute the honey for agave. If you want to add some dairy, then use regular sour cream. The options are endless with this recipe so give it a try and see what you can make!
I add all the seasonings to the sweet potatoes while they are on the baking sheet and mix them around to evenly coat. However, you may put the sweet potatoes in a bowl with the olive oil and spices to coat them as well. I don’t like using more dishes than is necessary, but you may do this if you like. Adding them into a bowl and mixing will most likely give them a more even coating.
You may use any type of black beans that you like such as ones from a can or jar. I personally prefer to use Jack’s Black beans in a paper container because they fit nicely into the pantry, however, it does not matter what type you use.
Don’t have a lime? No problem! You can make this dish without a lime but squeezing a lime over the entire dish does give it some added freshness and flavor. It is recommended to use but most certainly not required.
Prep Time: 5 mins
Cook Time: 35 mins
Total Time: 40 mins.
Servings: 4
Ingredients
1 large, sweet potato
1 medium yellow or white onion
15 oz of black beans
1 lime
4 Tbsps. of sour cream*
*I use Forager non-dairy sour cream, however, you can substitute it for dairy sour cream
A drizzle of honey*
*honey can be substituted for a liquid sweetener of your choice like Agave
Salt and pepper
2 tsps. Cumin powder
2 Tbsps. of olive oil
Cooking Steps
Preheat Oven
Preheat your oven to 425°
Cut Vegetables
Roughly dice an onion. Cut a sweet potato into ½ inch cubes. Cut a lime into 4 wedges.
Bake Sweet Potatoes
Place the cubed sweet potatoes onto a baking sheet lined with parchment paper. Drizzle about 1 Tbsp of olive oil onto the potatoes. Add 2 tsps. Of cumin powder to coat. Season with salt and pepper to taste.
Place sweet potatoes into preheated oven and bake for about 25-30 mins or until pierceable with a fork. Flip them over about 15 mins in to evenly cook.
Cook Onions and Black Beans
In a skillet, add the diced onions and 1 Tbsp of olive oil. Cook over medium heat for 3-4 mins or until lightly browned, stirring occasionally.
Rinse and drain 15 oz of black beans. Add drained and rinsed beans to the skillet with the onions. Continue cooking for an additional 4-5 minutes. Season with 2 tsps. Of cumin powder and salt and pepper to taste. Turn to low heat to keep skillet warm until sweet potatoes are finished.
Mix in Sweet Potatoes
Once the sweet potatoes are finished baking, take out of the oven and add to the skillet with the onions and black beans. Drizzle honey over the top. Gently mix to combine. Be careful not to smash the beans or sweet potatoes when mixing.
Transfer to Plate
Once the sweet potatoes are full mixed in with the onions and beans, transfer the mixture to a serving plate. Top each serving with 1 Tbsp of sour cream and a lime wedge. Enjoy!
Nutrition Facts
(Per Serving)
Calories: 260
Fat: 9g
Net Carbs: 23g
Total Carbs: 32g
Fiber: 9g
Protein: 9g
The above nutrition facts are only estimates and may not be representative of your final product.