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!

Recipe Tips!

1. Try to dice the sweet potatoes and vegetables in a uniform size so they cook quickly and evenly in the skillet.
2. Don’t worry about the sweet potatoes cooking all the way through in the first step. They will continue to cook with the rest of the ingredients. The goal is for them to not be too mushy and still have some bite to them when they’re done.
3. 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.

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. Just store the leftovers, minus any toppings, in an airtight container in the refrigerator for up to 3 days. 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!

Sweet Potato Black Bean Skillet

This Sweet Potato Black Bean skillet is a fun, budget-friendly, and veggie packed meal with lots of flavor and is perfect for meal prep!

Author: Marsha – Budget Bytes

Cook ModePrevent your screen from going dark

• 1.5 lbs. sweet potatoes (about 2 medium) ($1.64)
• 1 red bell pepper, diced ($1.50)
• 1 small yellow onion, diced ($0.42)
• 1.5 Tbsp olive oil ($0.18)
• 1 tsp chili powder ($0.10)
• 1/2 tsp cumin ($0.05)
• 1/2 tsp garlic powder ($0.05)
• 3/4 tsp salt ($0.05)
• 1/4 tsp freshly cracked black pepper ($0.02)
• 1/4 tsp smoked paprika ($0.05)
• 1 15 oz. can black beans, drained ($1.25)
• 1 14 oz. can petite diced tomatoes ($1.47)
• 2 cups chopped kale ($0.56)
• 1 Tbsp fresh chopped cilantro ($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 recipe costs here.

---

Serving: 1servingCalories: 220kcalCarbohydrates: 40gProtein: 4gFat: 6gSodium: 548mgFiber: 7g

Read our full nutrition disclaimer here.

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

Wash, peel, and dice 1.5 lb. of sweet potatoes (about 2 medium). Also dice 1 red bell pepper and 1 yellow onion.

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.

Now add the red bell pepper and diced onion to the skillet.

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 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. That’s it! 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. So easy and sooo good!