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Black Bean Sweet Potato Skillet | Easy Dinner

Print Recipe
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 1 medium sweet potato cut into ½-inch cubes
  • 1 tablespoon olive oil
  • ½ onion diced
  • 1 bell pepper diced
  • 1 can 15 ounces black beans, rinsed and drained
  • ½ cup water plus more as needed
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Juice of ½ lime
  • Optional: cilantro plain yogurt, tortillas

Method
 

  1. Heat oil in a large skillet over medium heat. Cook onion for 3 minutes.
  2. Add sweet potato, pepper, spices, and water. Cover and simmer for 12–18 minutes, stirring occasionally. Add water in small amounts if the pan dries out.
  3. When the potato is fork-tender, fold in beans. Cook uncovered for 3–5 minutes until hot.
  4. Finish with lime and season to taste. Serve as a bowl or with tortillas.
  5. Storage: Refrigerate perishables promptly in shallow containers. Use refrigerated leftovers within 3–4 days or freeze earlier. Reheat cooked leftovers to 165°F; keep cold meals chilled during transport. Follow ingredient labels if they require a shorter storage time.