by Ready for a weeknight dinner that’s both cozy and healthy?! This 30‑minute, one‑pan wonder is balanced with plenty of protein, fiber, and healthy fats thanks to canned black beans and my bold 5-Minute Taco Mix Seasoning! Make it with rice for a heartier meal or without for a lighter dinner!
If you’re anything like me and can’t resist a cozy, colorful dinner that basically cooks itself, this 30‑Minute Healthy Black Bean Sweet Potato Skillet is about to steal your heart.
The Easy Meal Dreams Are Made Of
Picture this: tender sweet potato, hearty canned black beans, bell peppers, leafy greens, and my easy, homemade smoky 5-Minute Simple Taco Mix Seasoning, all cooking together in one pan, then finished with melty vegan cheese and a bright squeeze of lime. Yeah, my mouth is watering just writing that.
As a registered dietitian, I love that this one pan dish is secretly balanced with plenty of protein, fiber, and healthy fats. You can totally see why I’m always coming up with tons of healthy dishes using sweet potato!
I used a 12″ cast iron pan for this sweet potato black bean recipe, and I think that’s the best choice, since it keeps the heat super well in the pan and cooks the sweet potato more quickly and evenly!
With or Without Rice, You Choose!
I tested this recipe a few times to get it just right, sometimes with pre-cooked rice for a heartier meal, and other times without when I wanted something lighter. Either way, it turned out delicious every time!
Or if you want to make this dish even more protein-packed, you can add my 15-Minute Healthy Shredded Tofu, since it’s so easy to make and the barbecue flavor pairs perfectly with this dish!
I’ve tested this recipe to perfection to make sure it’s a complete meal on its own, but I’d be lying if I said it wasn’t delicious also paired with a Crunchy, Fresh 5-Minute Green Salad!
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Let’s Make The Skillet!
30-Minute Healthy Black Bean Sweet Potato Skillet
Ingredients
- 1 tbsp olive oil
- 1/2 red onion, diced
- 3 cloves garlic, minced
- 1 medium sweet potato, cut into 1/2 inch cubes
- 1 bell pepper, diced
- 3 tbsp 5-Minute Simple Taco Mix Seasoning, divided
- 540 ml can of black beans, drained and rinsed
- 1 cup spinach or kale
- 1/2 cup vegan cheese, or to taste
Optional
- 1 cup cooked rice, I used brown rice
- 1/4 cup cilantro for garnish
- 1 lime, juiced
Equipment
Instructions
- In a 12" cast iron pan, heat the olive oil over medium heat. Add the red onion and sauté for 2-3 minutes until the onion is translucent. If you are adding rice, now is the time to cook it as per package instructions.
- Add the garlic, sweet potato, bell pepper and 1½ tbsp of the 5-Minute Simple Taco Mix Seasoning to the pan, cover and sauté for another 18 minutes, or until the sweet potatoes have just turned fork tender, stirring occasionally.
- Add the black beans, remaining 1½ Taco Mix Seasoning, and rice if you're using to the pan and sauté for another 5 minutes.
- Stir the spinach into the pan and let wilt. Sprinkle the cheese on top, re-cover the pan and let it melt, which takes 2-3 minutes.
- Garnish with the optional lime juice and cilantro and enjoy!
