Sweet Potato and Black Bean Skillet with Lime Crema
Ingredients
- 1 poundsweet potato (medium)
- 1 can (15 oz)black beans
- 2 tablespoonolive oil
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 teaspooncumin
- ½ teaspoonsmoked paprika
- ¾ cupvegetable broth
- ·salt
- ·black pepper
- ¼ cupsour cream
- 1lime
- ¼ cupcilantro (fresh)
- ¼ cupcotija cheese (optional)
Prep
- 01
Peel and dice 1 pound sweet potato into 1/2-inch cubes.
- 02
Dice 1 medium yellow onion.
- 03
Mince 3 cloves garlic.
- 04
Chop about 1/4 cup fresh cilantro.
- 05
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 onion and cook for 3 minutes, stirring occasionally, until softened.
- 02
Add minced garlic and cook for 30 seconds until fragrant. Stir in 1 teaspoon cumin and 1/2 teaspoon smoked paprika, cooking for 1 minute.
- 03
Add diced sweet potato to the skillet and stir to coat with oil and spices. Cook for 5 minutes, stirring occasionally.
- 04
Pour in 3/4 cup vegetable broth and the black beans (drained and rinsed). Season with salt and black pepper to taste. Bring to a simmer.
- 05
Reduce heat to medium and simmer for 12–15 minutes, stirring occasionally, until the sweet potato is tender and the liquid has reduced slightly.
- 06
While the skillet simmers, whisk together 1/4 cup sour cream with the juice of 1 lime in a small bowl. Season with a pinch of salt.
- 07
Divide the sweet potato and black bean mixture among bowls. Drizzle with lime crema, top with chopped cilantro and cotija cheese if using, and serve hot.
Spice Tips
For warmth, add 1/4 teaspoon cayenne pepper or a pinch of dried red pepper flakes in step 2. For earthiness, swap smoked paprika for regular paprika and add 1/4 teaspoon ground coriander. A dash of hot sauce swirled into the lime crema adds a bright kick.
This skillet tastes even better the next day; store leftovers in an airtight container for up to 3 days. For a heartier meal, serve over rice or with warm tortillas on the side.