Introduction
Craving a flavorful and healthy weeknight meal? Look no further than this Tex-Mex sweet potato skillet with black beans! This dish is packed with nutrients, bursting with Southwestern flavors, and incredibly easy to make. Perfect for busy weeknights or a satisfying weekend lunch, this skillet is sure to become a new family favorite. It’s also naturally gluten-free and vegan-friendly, making it a great option for diverse dietary needs. Get ready to enjoy a vibrant and delicious meal that’s as good for you as it tastes!
Making the Tex-Mex Sweet Potato Skillet
Ingredients You’ll Need
- 1 large sweet potato, peeled and diced
- 1 tablespoon olive oil
- 1/2 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 clove garlic, minced
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (10-ounce) can diced tomatoes and green chilies (like Rotel), undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, Greek yogurt (or vegan sour cream), shredded cheese (or vegan cheese), lime wedges
Step-by-Step Instructions
- Prepare the Sweet Potato: Peel and dice the sweet potato into small, even-sized pieces. This ensures even cooking.
- Sauté the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add Sweet Potato and Spices: Add the diced sweet potato to the skillet and stir to combine with the vegetables. Sprinkle with chili powder, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until the sweet potato is slightly tender, about 8-10 minutes.
- Incorporate Beans and Tomatoes: Add the rinsed and drained black beans and the can of diced tomatoes and green chilies (undrained) to the skillet. Stir well to combine.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for another 10-15 minutes, or until the sweet potato is completely tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Serve and Enjoy: Remove from heat and let cool slightly. Serve hot, topped with your favorite toppings like avocado, cilantro, Greek yogurt (or vegan sour cream), shredded cheese (or vegan cheese), and lime wedges.
Tips and Variations
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for extra heat.
- Add Protein: Include cooked ground turkey, shredded chicken, or crumbled tofu for an extra protein boost.
- Make it a Bowl: Serve the skillet mixture over rice or quinoa for a heartier meal.
- Sweet Potato Variety: While a classic orange sweet potato is great, you can also use Japanese sweet potatoes for a slightly different flavor and texture.
- Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
Health Benefits of Sweet Potatoes and Black Beans
- Sweet Potatoes: Rich in vitamin A, vitamin C, and fiber, sweet potatoes are a nutritional powerhouse. They also contain antioxidants that help protect against cell damage.
- Black Beans: An excellent source of plant-based protein and fiber, black beans are also packed with iron, folate, and antioxidants. They help promote healthy digestion and can help regulate blood sugar levels.
Conclusion
This Tex-Mex sweet potato skillet with black beans is a delicious and nutritious meal that’s easy to make and packed with flavor. Its versatility and simple ingredient list make it a perfect choice for busy weeknights. So, gather your ingredients, grab your skillet, and get ready to enjoy a vibrant and satisfying Tex-Mex feast! Don’t forget to customize it with your favorite toppings and enjoy the delicious combination of sweet and savory flavors.
