Sweet Potato Black Bean Skillet

Quick and easy one-skillet meals are always my favorite and this Sweet Potato Black Bean skillet is no exception. It’s nutritious, veggie-packed, perfect for cleaning out the fridge or pantry, and of course it’s budget-friendly! It’s also great for meal prep.

So grab some avocados, sour cream or greek yogurt, and your favorite salsa and get ready to enjoy this simple and delicious 25-minute meal! “This was absolutely amazing!

I was skeptical about adding the diced tomatoes at the end but all the flavors are great together. I even improvised with canned sweet potatoes.

My daughter and I loved it.

Easy Sweet Potato Black Bean Skillet Recipe

This one’s a regular in my kitchen as it checks all the boxes: quick, easy on the wallet, and packed with veggies.

I use sweet potatoes, canned black beans, bell pepper, kale, and a simple mix of spices to bring it all together in one skillet. It’s ready quickly, and is PERFECT for tossing into meal prep containers for the week! If you want to try another hearty one-pan meal with sweet potatoes, try our sweet potato and ground turkey skillet with creamy Parmesan orzo next.

Sweet Potato Black Bean Skillet

- 1.5 lbs. sweet potatoes (about 2 medium-sized potatoes, $2.11) - 1 red bell pepper (diced, $1.50)

- 1 small yellow onion (diced, $0.75) - 1.5 Tbsp olive oil ($0.33) - 1 tsp chili powder ($0.10)

- 1/2 tsp ground cumin ($0.05) - 1/2 tsp garlic powder ($0.05)

- 1/4 tsp black pepper (freshly cracked, $0.02) - 1/4 tsp smoked paprika ($0.05) - 1 15 oz. can black beans (drained, $0.92)

- 1 14 oz. can petite diced tomatoes ($1.06*) - 2 cups kale (chopped, $0.56**)

- 1 Tbsp fresh cilantro (chopped, $0.10) - Wash, peel, and dice the sweet potatoes.

Dice the red bell pepper and the onion. - Heat a large skillet over medium heat and add the olive oil.

Add the diced sweet potatoes and cook for 8 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize. Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step.

- Now add the diced bell pepper, onion, chili powder, cumin, garlic powder, salt, black pepper, and smoked paprika to the skillet. Stir together with the sweet potatoes.

Cook for an additional 3 minutes. - Add the black beans, diced tomatoes, and chopped kale to the skillet.

Gently stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.

- Now all that's left to do is top with some fresh chopped cilantro and enjoy! See how we calculate method costs here.

How to Make Sweet Potato Black Bean Skillet Step-by-Step Photos

Prep the veggies: Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium).

As well dice 1 red bell pepper and 1 yellow onion. Sauté the sweet potato: Heat a large skillet over medium heat and add 1.5 Tbsp olive oil.

Add the diced sweet potatoes and cook for 8 minutes. Stir occasionally but not too often so the sweet potatoes have a chance to brown and caramelize.

Don’t worry if the sweet potatoes are not fork tender during this time as they will continue to cook in the next step. Add the other veggies: Now add the red bell pepper and diced onion to the skillet.

Add the seasoning: Then add 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp garlic powder, 3/4 tsp salt, 1/4 tsp freshly cracked black pepper, and 1/4 tsp smoked paprika to the skillet. Stir together with the sweet potatoes.

Cook for an additional 3 minutes. Add the kale: Add 1-15oz. can black beans (drained), 1-14oz. can petite diced tomatoes, and 2 cups chopped kale to the skillet.

Stir together and cook for an additional 2-3 minutes. Feel free to add 1-2 Tbsp of water if the skillet is getting too dry.

Now all that’s left to do is top with some fresh chopped cilantro (optional) and enjoy. A quick, simple and filling meal! ) Btw, this dish is absolutely perfect for meal prep!

Here I decided to add the leftovers to meal prep containers with some cooked brown rice. - Try to dice the sweet potatoes and vegetables in a uniform size so they cook quickly and evenly in the skillet. - Don’t worry about the sweet potatoes preparation all the way through in the first step.

They will continue to cook with the rest of the components. The goal is for them to not be too mushy and still have some bite to them when they’re done.

- Feel free to mix and match the ingredients based on what you have in your pantry or fridge. Fire-roasted tomatoes would be great and I always have an extra half bag of spinach in my fridge.

Topping & Serving Suggestions

I topped this easy skillet dish with some fresh cilantro and served it with some brown rice.

But there are so many other tasty options to choose from. Here are just a few suggestions:

- Salsa or fresh diced tomatoes - A dollop of sour cream or Lime Crema drizzled on top. - Creamy Avocado Dressing

- And serve with white or brown rice or even some tortilla chips on the side.

Storing Leftovers

This recipe is perfect if you want to meal prep your lunch for a few days and it stores really well in the fridge.

In an airtight container in the refrigerator for up to 3 days, just store the leftovers, minus any toppings. If you are serving it with some rice you can add the rice to the same container (see my picture below in the step-by-step photos). When you’re ready to enjoy, reheat in the microwave until warmed through.

Then just top with your favorite toppings and lunch is served!