Description
A hearty and healthy one-skillet dinner featuring sweet potatoes and black beans, packed with flavor and easy cleanup.
Ingredients
Scale
- 1 large sweet potato, peeled and diced
- 1 can black beans, rinsed and drained
- 1 cup corn (frozen or canned)
- 1 medium onion, diced
- 1/2 cup tomato sauce or salsa
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Cheese (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onion and sauté for about 2 minutes.
- Add sweet potatoes and stir to prevent burning.
- Sprinkle taco spices over the mixture and stir well.
- Add black beans and corn; stir to combine.
- Pour in tomato sauce or salsa; cover and reduce heat.
- Let simmer for about 12 minutes until sweet potatoes are fork-tender.
- Optional: Sprinkle cheese on top before serving.
Notes
This skillet is naturally gluten-free and can be adapted for vegan diets by using non-dairy cheese or skipping the cheese altogether.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg