Spiced Sweet Potato & Black Bean Skillet with Charred Lime
Ingredients
- 1½ poundssweet potato
- 1 can (15 oz)black beans (drained and rinsed)
- ·yellow onion
- ·garlic
- 3 tablespoonolive oil
- 1 teaspoonsmoked paprika
- 1 teaspooncumin
- ½ teaspooncayenne pepper
- 2lime
- ½ cupvegetable broth
- ·kosher salt
- ·black pepper
- ·cilantro (fresh)
- ·cotija cheese or queso fresco (optional, for serving)
Prep
- 01
Peel and cut 1.5 pounds sweet potato into 3/4-inch cubes.
- 02
Dice 1 small yellow onion.
- 03
Mince 3 cloves garlic.
Method
- 01
Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the sweet potato and cook, stirring occasionally, for 8–10 minutes until lightly browned and beginning to soften.
- 02
Add the onion and garlic to the skillet. Stir in the smoked paprika, cumin, and cayenne pepper. Cook for 2 minutes, stirring constantly, until fragrant.
- 03
Add the black beans and 1/2 cup vegetable broth. Bring to a simmer, then reduce heat to medium. Cook for 5–7 minutes until the sweet potato is tender and the liquid has mostly reduced.
- 04
Squeeze the juice from 1 lime into the skillet and stir. Char the remaining lime halves in a dry pan or directly over a flame until blackened, 2–3 minutes per side.
- 05
Taste and season with salt and pepper. Top with fresh cilantro and cotija cheese if using. Serve with the charred lime halves on the side for squeezing over.
Spice Tips
The cayenne here is moderate. For a bolder kick, increase it to 3/4 teaspoon or add a diced jalapeño to the skillet. To cool things down slightly, omit the cayenne and rely on the smoked paprika for warmth and depth.
This comes together in under 25 minutes. You can swap black beans for kidney beans or pinto beans, or add diced jalapeños in step 2 for extra heat.