Cumin-Lime Sweet Potato & Black Bean Skillet
Ingredients
- 2 tablespoonsolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 poundsweet potato (about 2 medium)
- 1 teaspoonground cumin
- ½ teaspoonsmoked paprika
- 1 can (15 oz)black beans (drained and rinsed)
- ¾ cupvegetable broth
- 1 wholelime
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ cupcilantro (fresh)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Peel and cut 1 pound sweet potato into 1/2-inch cubes.
- 04
Chop 1/4 cup fresh cilantro.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
- 02
Add diced onion and cook for 3–4 minutes until softened. Add minced garlic and cook 1 minute more until fragrant.
- 03
Add cubed sweet potato and stir to coat with oil. Cook for 5 minutes, stirring occasionally, until edges begin to soften.
- 04
Sprinkle in 1 teaspoon cumin and 1/2 teaspoon smoked paprika. Stir well.
- 05
Add drained black beans and 3/4 cup vegetable broth. Bring to a simmer, then reduce heat to medium. Cover and cook for 10–12 minutes, until sweet potato is fork-tender.
- 06
Squeeze in juice from 1 lime. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust.
- 07
Divide into bowls and top with fresh cilantro. Serve hot.
Spice Tips
For deeper warmth, add 1/4 teaspoon chipotle powder or a pinch of cayenne. A dab of crema or sour cream mellows the spices and adds richness. Red pepper flakes scattered on top add gentle heat.
Serve with rice, tortillas, or over a bed of greens. Leftovers keep covered in the fridge for up to 3 days.