If you’re looking for a vibrant, nourishing dish that’s as comforting as it is colorful, this Sweet Potato Black Bean Skillet Recipe is an absolute must-try. It combines tender caramelized sweet potatoes with hearty black beans, fresh kale, and just the right blend of spices to create a one-pan meal bursting with flavor and texture. Whether you’re cooking for a quick weeknight dinner or meal prepping for the week ahead, this skillet recipe is sure to become one of your favorites thanks to its simplicity, bold flavors, and wholesome ingredients.
Ingredients You’ll Need
The beauty of this Sweet Potato Black Bean Skillet Recipe lies in its straightforward ingredients that work perfectly together to create a balanced and satisfying dish. Each element contributes something special, from the natural sweetness of the potatoes to the earthy richness of the black beans and the gentle heat from the spices.
- Sweet potatoes (1.5 lbs): The star of the dish, offering natural sweetness and a creamy texture that roasts beautifully.
- Red bell pepper (1, diced): Adds a lovely crunch and bright color to keep things visually appealing and fresh-tasting.
- Yellow onion (1 small, diced): Lends a subtle sweetness and aromatic base that enhances every other ingredient.
- Olive oil (1.5 Tbsp): Needed for sautéing, giving the veggies a sexy golden crust while boosting flavor.
- Chili powder (1 tsp): Brings a warm, smoky spice that wakes up your taste buds without overwhelming them.
- Ground cumin (1/2 tsp): Adds a deep, earthy undertone that pairs beautifully with the chili powder.
- Garlic powder (1/2 tsp): Provides savory hints of garlic, ensuring every bite feels rich and well-seasoned.
- Salt (3/4 tsp): Essential for balancing and elevating all the flavors.
- Black pepper (1/4 tsp, freshly cracked): Adds mild heat and subtle complexity to the overall flavor profile.
- Smoked paprika (1/4 tsp): Introduces a faint smoky aroma and taste that complements sweet potato’s natural sweetness.
- Black beans (1 15-oz. can, drained): The protein powerhouse that makes this dish hearty and filling.
- Petite diced tomatoes (1 14-oz. can): Bring juicy acidity and a bit of texture to brighten up the skillet.
- Kale (2 cups, chopped): A nutritious green boost that softens just enough while adding vibrant color.
- Fresh cilantro (1 Tbsp, chopped): The fresh herbal pop you’ll sprinkle on just before serving for brightness and aroma.
How to Make Sweet Potato Black Bean Skillet Recipe
Step 1: Prep the Veggies
Start by washing, peeling, and dicing those sweet potatoes into nicely sized cubes. Dice the red bell pepper and yellow onion as well. This prep ensures everything cooks evenly and you get a perfect bite every time. Taking a moment to get these basics right really pays off.
Step 2: Cook the Sweet Potatoes
Heat your skillet over medium heat and add the olive oil. Toss in the diced sweet potatoes and let them cook for about 8 minutes. Stir occasionally but give them enough time between stirs to develop a delightful golden caramelization. It’s okay if they’re not fully fork tender at this point because they’ll keep softening as you add more ingredients.
Step 3: Add Peppers, Onions, and Spices
Next, add the diced red bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet. Stir everything together, letting the warm spices bloom and the veggies soften for around 3 minutes. This step fills your kitchen with an incredible aroma and deepens the flavor profile beautifully.
Step 4: Stir in Beans, Tomatoes, and Kale
Now it’s time to add the black beans, petite diced tomatoes, and chopped kale. Gently mix everything together and cook for an additional 2 to 3 minutes until the kale wilts and all the flavors marry perfectly. If the skillet looks a bit dry, don’t hesitate to splash in a tablespoon or two of water to keep things moist and saucy.
Step 5: Finish with Fresh Cilantro and Serve
Finally, sprinkle the chopped fresh cilantro over the skillet and give everything a gentle toss. The cilantro adds a vibrant herbal note that lifts the whole dish, making each spoonful a delight. Now you’re all set to dig in!
How to Serve Sweet Potato Black Bean Skillet Recipe
Garnishes
A simple handful of fresh cilantro brightens this skillet, but feel free to jazz it up with avocado slices, a dollop of sour cream or Greek yogurt, or a sprinkle of crumbled feta or cotija cheese for an extra pop of flavor and creaminess. Lime wedges on the side are also fantastic for adding a zesty finish.
Side Dishes
This skillet can certainly stand alone as a satisfying meal, but pairing it with warm cornbread, quinoa, or brown rice makes for an even heartier dinner. A crisp side salad or a few corn tortillas can also round out the meal effortlessly.
Creative Ways to Present
Transform your Sweet Potato Black Bean Skillet Recipe into a vibrant burrito bowl topped with avocado, shredded lettuce, and salsa. Or, spoon it into roasted bell peppers or sweet potato skins for a fun, creative twist that’s perfect for impressing guests. The versatility of this dish truly shines with a little imagination.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day. Just be sure to cool it completely before storing to maintain freshness.
Freezing
If you want to prep in bulk, this Sweet Potato Black Bean Skillet Recipe freezes beautifully. Portion it into freezer-safe containers and store for up to 2 months. When you’re ready, simply thaw in the refrigerator overnight before reheating.
Reheating
Reheat leftovers on the stovetop over medium heat until warmed through, stirring occasionally to prevent sticking. You can also microwave individual portions—just cover loosely and heat in short intervals, stirring in between for even warmth.
FAQs
Can I use canned sweet potatoes instead of fresh?
Fresh sweet potatoes are best for this recipe because they caramelize and hold their texture well. Canned sweet potatoes tend to be softer and more watery, which can make the skillet mushy.
Is this recipe vegan?
Yes! This Sweet Potato Black Bean Skillet Recipe is naturally vegan as written. Just be mindful if adding toppings like cheese or sour cream—choose vegan alternatives if you want to keep it plant-based.
Can I substitute kale for another green?
Absolutely. Spinach or Swiss chard are great swaps and will wilt nicely without overpowering the dish. Just add them in the final step like you would the kale.
How spicy is this skillet?
The chili powder and black pepper provide a mild warmth, but the dish is not overly spicy. If you’d like more heat, consider adding a pinch of cayenne pepper or some chopped jalapeño when cooking.
What’s the best skillet to use for this recipe?
A large nonstick or cast iron skillet works perfectly to achieve nice caramelization on the sweet potatoes while preventing sticking. Just make sure it’s big enough to hold all the ingredients comfortably.
Final Thoughts
There’s something truly special about the comforting, layered flavors of this Sweet Potato Black Bean Skillet Recipe. It’s a beautiful, wholesome way to brighten your daily meal rotation with minimal effort and maximum taste. I encourage you to try it soon—it’s simple, satisfying, and will quickly become a favorite you turn to again and again.
Print
Sweet Potato Black Bean Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 24 minutes
- Yield: 4 servings (approximately 1.75 cups each)
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A vibrant and hearty Sweet Potato Black Bean Skillet that combines caramelized sweet potatoes, bell peppers, black beans, and kale with aromatic spices for a nutritious and flavorful one-pan meal. Perfect for a quick vegetarian dinner loaded with fiber, protein, and vitamins.
Ingredients
Vegetables & Herbs
- 1.5 lbs. sweet potatoes (about 2 medium-sized potatoes)
- 1 red bell pepper, diced
- 1 small yellow onion, diced
- 2 cups kale, chopped
- 1 Tbsp fresh cilantro, chopped
Pantry & Spices
- 1.5 Tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper, freshly cracked
- 1/4 tsp smoked paprika
- 1 15 oz. can black beans, drained
- 1 14 oz. can petite diced tomatoes
Instructions
- Prepare the vegetables. Wash, peel, and dice the sweet potatoes into bite-sized pieces. Dice the red bell pepper and yellow onion finely for even cooking.
- Cook the sweet potatoes. Heat a large skillet over medium heat and add the olive oil. Once hot, add the sweet potatoes and cook for about 8 minutes, stirring occasionally but not too frequently to allow the potatoes to brown and caramelize properly. They may not be fully tender at this stage.
- Sauté the aromatics and spices. Add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet with the sweet potatoes. Stir well to coat evenly and cook for an additional 3 minutes to soften the vegetables and develop the flavors.
- Add beans, tomatoes, and kale. Add the drained black beans, diced tomatoes, and chopped kale to the skillet. Gently mix everything together and cook for another 2 to 3 minutes until the kale wilts and the mixture is heated through. If the skillet looks dry, add 1 to 2 tablespoons of water to maintain moisture.
- Garnish and serve. Remove the skillet from heat and sprinkle fresh chopped cilantro over the top. Serve warm in portions of approximately 1.75 cups each for four servings.
Notes
- For a spicier version, add a pinch of cayenne pepper or some chopped jalapeño along with the spices.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- To make it vegan, ensure no butter or animal products are added; this recipe is naturally vegan.
- You can substitute kale with spinach or Swiss chard for variation.
- If the sweet potatoes begin browning too quickly, reduce the heat slightly to prevent burning.
