Black Bean and Sweet Potato Taco Skillet

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, diced
• 1 15-ounce can black beans, drained and rinsed
• 1 1/2 tablespoons taco seasoning
• 1 teaspoon smoked paprika
• 1 cup frozen corn
• 1/2 cup water
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste
• Optional toppings: shredded cheese, avocado, sour cream, salsa

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add the diced onion and cook until translucent, about 3 minutes.
3. 3 Stir in the minced garlic and cook for another minute.
4. 4 Add the diced sweet potatoes and cook for 5 minutes.
5. 5 Stir in the black beans, taco seasoning, and smoked paprika. Mix well.
6. 6 Add the frozen corn and water, cover, and let simmer for 15 minutes, stirring occasionally.
7. 7 Stir in the chopped cilantro and lime juice, season with salt to taste.
8. 8 Serve hot with optional toppings on the side.

Equipment

• Large skillet

Variations

• Add crumbled cooked tempeh or tofu for extra protein.
• Substitute butternut squash for sweet potatoes for a fall twist.

Substitutions

• If you're out of taco seasoning, use a mix of chili powder, cumin, garlic powder, and a pinch of cayenne.

Pairings

• Serve with a crisp cilantro-lime slaw.
• Pair with a refreshing limeade or Mexican beer.

Nutrition

Tips

• For extra flavor, use homemade taco seasoning instead of store-bought.
• If you prefer softer sweet potatoes, cook them separately until tender before adding to the skillet.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain moisture.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the stove.

Serving Suggestions

• Serve with warm tortillas and a side of Mexican rice.
• Pair with a fresh mango salsa for a sweet contrast.

FAQ