BeansSep 29, 20221 min read

Black Bean and Sweet Potato Skillet

Name: Black Bean and Sweet Potato Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 cups peeled and diced sweet potato; 1 1/2 teaspoons chili powder; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 teaspoon garlic powder; Salt and pepper to taste; 4 ounces diced green chiles; 1/2 cup salsa or salsa verde; 2 cups cooked rice; 2 cups, cooked black beans; 2 tablespoons chopped cilantro; Juice of a lime; 1/2 cup shredded cheese

With the start of the warmer season, we are looking for quick easy meals to enjoy on those Spring and Summer evenings, and we thought what a great time to share this quick and easy skillet dinner.

This Black Bean and Sweet Potato Skillet is a one pot dinner loaded with nutrient rich foods. This recipe comes together easily and your family will love it (it is kid tested and parent approved). It is packed full of flavor with smokey paprika, garlic, oregano cumin, but skips the spicy in case your kids (like ours) don't like to much kick.

This is truly perfect for a simple weeknight meal. Bring on the easy, skillet, weeknight dinners. The Black Bean and Sweet Potato Skillet won't disappoint, and is a great addition to the family meal rotation.

What we also love about this recipe is you can use your slow cooker to make the beans. Your black beans will be ready when you get home from work take this dinner even quicker. Also save your extra cooked black beans. They are great for saving in the freezer for later recipes.

You can also keep this recipe vegan if you skip the melted cheese or go with a vegan alternative. (Its bright orange and black color also makes it a fun one for Halloween :).

how to cook dried black beans

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Black Bean and Sweet Potato Skillet

Author: Palouse Brand
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 6
Category: Dinner, Meal Solutions
Cuisine: American

Ingredients

1 tablespoon olive oil
2 cups peeled and diced sweet potato
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
4 ounces diced green chiles
1/2 cup salsa or salsa verde
2 cups cooked rice
2 cups, cooked black beans
2 tablespoons chopped cilantro
Juice of a lime
1/2 cup shredded cheese

Directions

Heat the olive oil in a large skillet. Add in the diced sweet potatoes, salt and pepper, and sauté over medium heat for about about 8 minutes. Add 3-4 tablespoons of water to the skillet and cover it with a lid. Let the sweet potatoes steam until they're fork tender, about another 4 minutes depending on the size.
Add the green chiles, black beans, rice, spices, salsa, cilantro, lime juice, salt and pepper to the skillet. Stir everything together until combined.
Add the shredded cheese to the top and cover the skillet with the lid. Let everything cook for another 3-4 minutes until the cheese is melted and everything is warm. Serve topped with additional cilantro, avocado, and plain Greek yogurt or sour cream if desired.