Crispy-Edged Sweet Potato and Black Bean Skillet
Ingredients
- 1 large, about 12 ozsweet potato
- 1 can (15 oz)black beans (or 1.5 cups cooked)
- 3 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovegarlic
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ¾ cupvegetable broth
- 1lime
- 1 to tastesalt and black pepper
- 1 small handfulcilantro
- ¼ cupqueso fresco or crumbled feta (optional)
Prep
- 01
Peel and cut 1 large sweet potato into ½-inch cubes (about 3 cups).
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Drain and rinse 1 can black beans.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add diced sweet potato in a single layer and let it cook undisturbed for 4–5 minutes until the bottom edges turn golden and crispy. Stir, then cook another 3–4 minutes until mostly tender.
- 03
Push the sweet potato to the side. Add the remaining 1 tablespoon oil and sauté the diced onion until soft, about 3 minutes. Stir in the minced garlic and cook for 30 seconds.
- 04
Stir in the cumin and paprika and cook for 30 seconds until fragrant.
- 05
Add the drained black beans and vegetable broth. Bring to a gentle simmer and cook for 5–7 minutes, stirring occasionally, until the liquid reduces slightly and flavors meld.
- 06
Squeeze in the lime juice, taste, and season with salt and pepper.
- 07
Top with fresh cilantro and crumbled queso fresco (if using). Serve hot.
Spice Tips
For a touch of heat, add a pinch of cayenne pepper along with the paprika. A dash of hot sauce (like Cholula or sriracha) at the table adds brightness and kick. If you like earthiness, swap the cumin for a pinch of ground cinnamon instead.
Leftovers keep refrigerated for up to 3 days and reheat beautifully in a skillet. For more protein, top with a fried egg or crumbled cotija cheese.