30-Minute Healthy Black Bean Sweet Potato Skillet
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!
Servings 4
Calories 270kcal
Equipment
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
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!
Notes
Sweet potato note: The smaller you cut the sweet potato, the faster they'll cook, which is why I recommend cubing them to 1/2 inch in size!
Cheese note: You can omit the cheese if you'd prefer!
Store leftovers in an airtight container for up to 3 days.
Nutrition facts have been calculated with the addition of brown rice.
Nutrition
Serving: 0.25of the recipe | Calories: 270kcal | Carbohydrates: 48g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Sodium: 800mg | Fiber: 11g
