Crispy Sweet Potato and Black Bean Skillet with Lime Crema
Ingredients
- 1 largesweet potato
- 1 can (15 oz)black beans
- 3 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovegarlic
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- 1lime
- ¼ cupsour cream
- ·salt
- ·black pepper
- ¼ cupcilantro
Prep
- 01
Cut 1 large sweet potato into ½-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Drain and rinse 1 can (15 oz) black beans.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced sweet potato and cook for 8–10 minutes, stirring occasionally, until edges are golden and the potato is nearly tender.
- 02
Push the sweet potato to the side and add the remaining 1 tablespoon oil. Add diced onion and minced garlic; cook for 2 minutes until fragrant.
- 03
Stir in cumin and smoked paprika and cook for 30 seconds.
- 04
Add drained black beans and stir to combine. Cook for 3–4 minutes until heated through. Season with salt and pepper to taste.
- 05
While the skillet simmers, whisk sour cream with the juice of 1 lime until smooth.
- 06
Top the skillet with cilantro and serve with lime crema drizzled over.
Spice Tips
For mild warmth, stir ¼ teaspoon cayenne into the crema. For more heat, add a pinch of red pepper flakes to the skillet with the cumin. Fresh jalapeño sliced thin and scattered on top adds brightness and a bite.
Serve with lime wedges, hot sauce, or crumbled cotija cheese for extra flavor. Leftovers keep in the fridge for up to 3 days.