Sweet Potato & Black Bean Skillet

This one-pan wonder brings smoky spices, tender sweet potatoes, and hearty black beans together for a cozy meal that’s as nourishing as it is flavorful. It’s got that campfire comfort vibe with a little southwest flair — the kind of dish that makes you want to grab a fork, a friend, and a seat under the string lights.

Servings: 4
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Ingredients

• 1 tablespoon olive oil
• 1 small yellow onion, diced
• 2 garlic cloves, minced
• 1 medium sweet potato, peeled and diced small
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup corn (frozen, canned, or fresh)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt & pepper to taste
• Optional: 1/4 tsp chili powder for kick
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro (optional)
• Optional toppings: sour cream, avocado, shredded cheese, hot sauce

Instructions

1. Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook 2–3 minutes until softened and fragrant.
2. Cook the sweet potato: Add diced sweet potato, paprika, cumin, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until potatoes begin to soften.
3. Add the beans & corn: Stir in black beans and corn. Cover and cook another 5–7 minutes, or until everything is heated through and sweet potatoes are tender.
4. Finish it off: Squeeze in lime juice and sprinkle with cilantro if using. Taste and adjust seasoning.
5. Serve hot in bowls, in wraps, or over rice or quinoa. And yes, sour cream and avocado are highly encouraged.

RVD Twist

• Use as a taco or burrito filling
• Top with a fried egg for brunch vibes
• Spoon it into foil boats and warm over the campfire next day
• Leftovers? Amazing cold in wraps or mixed with greens!