Sweet Potato Black Bean Skillet – A Cozy, Weeknight-Friendly Favorite

This Sweet Potato Black Bean Skillet is the kind of meal you can pull together on a busy weeknight and still feel excited to eat. It’s hearty, colorful, and full of bold flavor without needing a long list of ingredients. Everything cooks in one pan, which means less cleanup and more time to relax.

Serve it as-is, tuck it into warm tortillas, or spoon it over rice. However you enjoy it, this dish brings comfort and balance to the table.

Sweet Potato Black Bean Skillet - A Cozy, Weeknight-Friendly Favorite

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil (plus more as needed)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon (optional but recommended)
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 1/3 cup vegetable broth or water (as needed)
• 1 lime, cut into wedges
• Fresh cilantro, chopped
• Optional toppings: avocado slices, sour cream or Greek yogurt, shredded cheese
• Optional sides: warm tortillas, rice, or quinoa

Method

 

1. Prep your produce. Peel and dice the sweet potatoes into even cubes so they cook at the same rate. Dice the onion and bell pepper, and mince the garlic. Rinse and drain the black beans.
2. Heat the pan. Warm a large skillet over medium heat. Add olive oil and swirl to coat.
3. Sauté the aromatics. Add the onion and bell pepper with a pinch of salt. Cook for 3–4 minutes, stirring occasionally, until they begin to soften and turn fragrant.
4. Add sweet potatoes. Stir in the sweet potatoes and another drizzle of oil if the pan looks dry. Cook for 6–8 minutes, stirring every couple of minutes, until the edges start to brown.
5. Season. Sprinkle in cumin, chili powder, smoked paprika, cinnamon, and red pepper flakes if using. Stir to coat the vegetables so the spices bloom and become aromatic, about 30 seconds.
6. Steam to soften. Pour in the vegetable broth or water and cover the skillet. Reduce heat to medium-low and cook for 5–7 minutes, or until the sweet potatoes are tender when pierced with a fork.
7. Add garlic and beans. Remove the lid, stir in the garlic and black beans, and cook for 2–3 minutes to warm the beans through. Adjust heat as needed to prevent sticking.
8. Finish with brightness. Squeeze in the juice of half a lime and fold in chopped cilantro. Taste and season with salt and black pepper. Add more lime if you like extra zing.
9. Serve your way. Spoon into bowls as a main dish, or tuck into tortillas. Top with avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of cheese if you like.

Why This Recipe Works

This skillet hits the sweet spot between satisfying and simple. Sweet potatoes bring natural sweetness that pairs beautifully with earthy black beans and a touch of spice.

Lime juice and cilantro brighten everything so it never feels heavy. Because it’s a one-pan recipe, flavors meld as they cook, and the timing is straightforward. You’ll get texture contrast, vibrant color, and a wholesome meal in about 30 minutes.

Shopping List

• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 tablespoon olive oil (plus more as needed)
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground cinnamon (optional but recommended)
• 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for heat)
• Salt and black pepper, to taste
• 1/3 cup vegetable broth or water (as needed)
• 1 lime, cut into wedges
• Fresh cilantro, chopped
• Optional toppings: avocado slices, sour cream or Greek yogurt, shredded cheese
• Optional sides: warm tortillas, rice, or quinoa

Step-by-Step Instructions

1. Prep your produce. Peel and dice the sweet potatoes into even cubes so they cook at the same rate.

   Dice the onion and bell pepper, and mince the garlic. Rinse and drain the black beans.

2. Heat the pan. Warm a large skillet over medium heat. Add olive oil and swirl to coat.
3. Sauté the aromatics. Add the onion and bell pepper with a pinch of salt.

   Cook for 3–4 minutes, stirring occasionally, until they begin to soften and turn fragrant.

4. Add sweet potatoes. Stir in the sweet potatoes and another drizzle of oil if the pan looks dry. Cook for 6–8 minutes, stirring every couple of minutes, until the edges start to brown.
5. Season. Sprinkle in cumin, chili powder, smoked paprika, cinnamon, and red pepper flakes if using. Stir to coat the vegetables so the spices bloom and become aromatic, about 30 seconds.
6. Steam to soften. Pour in the vegetable broth or water and cover the skillet.

   Reduce heat to medium-low and cook for 5–7 minutes, or until the sweet potatoes are tender when pierced with a fork.

7. Add garlic and beans. Remove the lid, stir in the garlic and black beans, and cook for 2–3 minutes to warm the beans through. Adjust heat as needed to prevent sticking.
8. Finish with brightness. Squeeze in the juice of half a lime and fold in chopped cilantro. Taste and season with salt and black pepper.

   Add more lime if you like extra zing.

9. Serve your way. Spoon into bowls as a main dish, or tuck into tortillas. Top with avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of cheese if you like.

Keeping It Fresh

Store leftovers in an airtight container for up to 4 days in the fridge. Reheat gently on the stove with a splash of water or broth to loosen it up.

In the microwave, cover and heat in short bursts, stirring between rounds. This skillet also freezes well for up to 2 months—cool completely, portion into freezer-safe containers, and thaw overnight in the fridge before reheating.

Why This is Good for You

Sweet potatoes deliver fiber, vitamin A, and potassium, supporting vision and overall immune health. Black beans add plant-based protein and additional fiber, which helps keep you full and supports steady energy.

Olive oil, garlic, and spices bring antioxidants and anti-inflammatory benefits. With balanced carbs, protein, and healthy fats (especially if you add avocado), this meal feels satisfying without being heavy.

Pitfalls to Watch Out For

• Uneven sweet potato cuts: If the cubes are random sizes, some will be mushy while others stay firm. Aim for uniform half-inch pieces.
• Skipping the steam step: Dry heat alone can leave the centers undercooked.

  A little broth and a lid give you tender interiors without burning.

• Under-seasoning: Sweet potatoes can handle bold flavors. Don’t forget enough salt, a squeeze of lime, and fresh cilantro to wake everything up.
• Pan crowding: If your skillet is small, cook in two batches to get some browning. Overcrowding leads to steaming instead of caramelizing.
• Letting it dry out: If the mixture looks tight, add a splash of broth or water to keep things saucy and cohesive.

Recipe Variations

• Southwest-style: Add 1/2 cup corn kernels and finish with shredded cheddar and a dollop of salsa.
• Greens boost: Stir in a few handfuls of baby spinach or chopped kale in the last 2–3 minutes until wilted.
• Chipotle twist: Swap chili powder for chipotle powder or add a spoonful of chopped chipotle in adobo for smoky heat.
• Breakfast skillet: Make wells in the mixture and crack in 2–4 eggs.

  Cover and cook until the whites set. Serve with hot sauce.

• Protein swap: Use pinto beans, chickpeas, or add cooked chorizo, ground turkey, or shredded rotisserie chicken at the end.
• Tex-Mex bake: Transfer to an oven-safe dish, top with cheese, and broil until bubbly and browned.
• Citrus-herb: Replace lime with lemon and finish with parsley instead of cilantro for a brighter, Mediterranean vibe.