Sweet Potato Black Bean Skillet
A vibrant, budget-friendly skillet packed with sweet potatoes, black beans, and veggies, perfect for meal prep!
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Servings: 4
Calories: 220kcal
Cost: $7
Ingredients
- 1.5 lbs sweet potatoes peeled and diced
- 1 red bell pepper diced
- 1 small yellow onion diced
- 1.5 tablespoon olive oil for sautéing
- 1 teaspoon chili powder adds heat
- ½ teaspoon ground cumin earthy flavor
- ½ teaspoon garlic powder for seasoning
- ¾ teaspoon salt to taste
- ¼ teaspoon black pepper freshly cracked for a subtle kick
- ¼ teaspoon smoked paprika adds depth and smokiness
- 1 15 oz can black beans drained and rinsed
- 1 14 oz can petite diced tomatoes adds juiciness and flavor
- 2 cups kale chopped can substitute with spinach
- 1 tablespoon fresh cilantro chopped for garnish
Instructions
- Wash, peel, and dice the sweet potatoes. Dice the red bell pepper and the onion.
- Heat a large skillet over medium heat and add the olive oil. Add the diced sweet potatoes and cook for 8 minutes, stirring occasionally to allow browning.
- Add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet. Stir everything together and cook for 3 minutes.
- Add the black beans, diced tomatoes, and chopped kale to the skillet. Gently stir everything and cook for 2-3 more minutes, adding 1-2 tablespoon water if the skillet gets dry.
- Top with fresh chopped cilantro and serve.
Notes
This dish is a colorful, flavorful, and easy meal. You can substitute kale with spinach for a milder taste!
Nutrition
Serving: 1.75g | Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Sodium: 548mg | Potassium: 700mg | Fiber: 7g | Sugar: 8g | Vitamin A: 120IU | Vitamin C: 80mg | Calcium: 6mg | Iron: 10mg