I feel like I am constantly posting Mexican-inspired meals. That’s probably because we eat a LOT of Mexican foods in our house since both of us really really love it. This One-Pot Black Bean & Sweet Potato Skillet is SO good, SO quick, SO easy, SO healthy, and it makes the best leftovers. Did I mention that it’s all made in ONE pot? Do you need any other reasons to try it? The skillet is loaded with veggies (sweet potatoes, bell pepper, onion, tomatoes, and corn) and black beans and then topped with avocado, shredded Mexican cheese, and cilantro (which I couldn’t find in my fridge so it’s not pictured). It’s naturally gluten free and is easily made vegan if you leave off the shredded cheese and other dairy toppings. I like to eat a big bowl of it topped with a spoonful of plain Greek yogurt (obviously not for vegans). I think one of the best parts about this whole recipe is that you cook everything in one skillet and there is very minimal clean up. Overall, it’s very inexpensive to make and it makes four generous servings. We always have leftovers that we eat for lunch the next day and it’s just as good reheated as it is fresh. I hope you enjoy this One-Pot Black Bean & Sweet Potato Skillet as much as we do!
NOTE: I prefer this as is and always find it extremely satisfying, but if you’re looking for something even more filling, you can serve this with some cooked brown rice or quinoa.
Active Time: 20 minutes Total Time: 30 minutes
Serves: 4
Ingredients: 1½ tablespoons coconut oil 1 sweet potato, peeled and chopped into ½ inch pieces 1 small sweet onion, diced 1 red bell pepper, diced 1 teaspoon cumin 1 14.5 ounce can diced tomatoes 1 14.5 ounce can black beans, drained and rinsed 1 cup frozen corn 2 tablespoons taco seasoning 2 tablespoons fresh cilantro, chopped
For serving: avocado, shredded Mexican cheese, plain Greek yogurt or sour cream, additional cilantro
Directions: Melt oil in a large skillet over medium-high heat. Add the sweet potato, onion, bell pepper, and cumin and cook for 7-8 minutes. Add the diced tomatoes (do not drain), black beans, frozen corn, and taco seasoning. Reduce heat to medium, cover and let simmer for about 15 minutes, stirring occasionally, until sweet potato is soft. Top with cilantro.
For serving, add chopped avocado, Mexican cheese, plain Greek yogurt, and additional cilantro, if desired.
Nutrition Information per serving (without additional toppings):
Calories: 250 Fat: 6g Carbs: 43g Protein: 9g Sodium: 830mg Sugar: 11g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
