Roasted Sweet Potato and Black Bean Taco Skillet

• 1 ½ cups diced sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• 2 tablespoons olive oil
• 1 bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• ½ cup frozen corn kernels
• ¼ cup chopped fresh cilantro
• Juice of 1 lime
• Salt and pepper to taste
• Tortillas, for serving

Steps

1. 1 Preheat oven to 400°F. Toss sweet potatoes with 1 tablespoon olive oil, cumin, chili powder, and a pinch of salt. Roast for 20 minutes.
2. 2 In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add bell pepper, red onion, and garlic; cook until softened.
3. 3 Add black beans and roasted sweet potatoes to the skillet. Stir in corn and lime juice.
4. 4 Season with smoked paprika, salt, and pepper. Warm through for another 5 minutes.
5. 5 Stir in cilantro and remove from heat.
6. 6 Serve with warmed tortillas.

Equipment

• Large skillet
• Baking sheet

Variations

• Add crumbled cooked tempeh or tofu for extra protein.
• Swap black beans for pinto beans for a different flavor profile.

Substitutions

• Substitute olive oil with avocado oil for a higher smoke point.
• Use fresh corn instead of frozen if available.

Pairings

• Pair with a zesty lime margarita or a cold Mexican lager.
• Serve with a simple green salad dressed with lime vinaigrette.

Nutrition

Tips

• For extra spice, add a diced jalapeño with the peppers.
• Top with avocado slices or shredded cheese for a richer dish.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Serve with a side of fresh salsa or guacamole.
• Add a dollop of sour cream or Greek yogurt for creaminess.

FAQ