This versatile black bean, kale and sweet potato skillet full of southwestern flavors is a family favorite vegan one-pot meal, perfect for breakfast, dinner or any meal in between.
As a busy mom of two, I am always looking for quick and easy dinners that are flavorful and nutritious for the whole family. My kids are not really picky eaters, but they have their days too and it is a lot easier for me to go with easy recipes with rich, complex flavors that are not too complicated.
This sweet potato black bean skillet has become our favorite recently and this is why
- It is bursting with Southwestern flavors which is always a crowd favorite.
- This is such a versatile recipe that can go from breakfast to dinner.
- It is chock full of nutrients that you will feel good about feeding your family.
- It's an easy recipe to make and meal prep, making weeknight dinners a breeze.
Ingredients
- Sweet potatoes - sweet potatoes are a great source of fiber, vitamins, minerals and antioxidants. They are rich in beta carotene, which is the antioxidant that is responsible for its orange color and it supports healthy vision. Roasting the sweet potatoes elevates the sweetness in it and little bites of it in this skillet dish, is so heavenly. We love this Maple Chipotle Roasted Sweet Potatoes recipe.
- Black beans - I use organic canned black beans in this recipe. This is also a great recipe where you can use any leftover cooked black beans you may have from another recipe. You can also soak and cook dried black beans for this recipe. Black beans provide the body and protein for this dish, making it so hearty and rich at the same time.
- Kale - Kale is also so full of fiber and a ton of minerals and vitamins, including vitamins A, K and C. Kale gives that little bit of crunch and texture to this dish and you will love that little bit that comes with every bite. Use any favorite kind of kale.
- Peppers - I use a mix of green, red and yellow bell peppers in this recipe. Use what you have in hand, even if it is just one kind of bell peppers. You can skip this too, if you don't have any peppers. They definitely add to the flavors of this recipe, but you don't absolutely need them to make this dish.
- Spices and aromatics - Yellow onions and fresh garlic is used to form the aromatics base. The spices are chili powder, paprika, cumin, chipotle pepper flakes, salt and pepper.
- Avocado oil - you can use avocado oil or any other high heat oil suitable for sauteing like grapeseed oil, coconut oil etc.
Method
Peel and cut the sweet potatoes into 1 inch cubes. Slice them vertically into segments of about 1 inch. Slice each of those segments into wedges and then cut them into cubes.
Heat the oil over medium high heat on a cast iron skillet. Add the sweet potatoes to it. Spread them to as much of a single layer as possible, so all of them are touching the skillet.
Cover and cook for 8 - 10 mins, stirring them every once in a while. Season with a little salt and pepper at the 6-7 min mark. Cook for 8 mins if you want them to be cooked enough and have a bite to it. I like to cook them for 10 mins when they are a little softer.
Remove the sweet potatoes and set them aside on a plate.
In the same skillet over medium high heat, add the onions and garlic. Saute for 2 mins or so till the onions start to soften.
Now add the peppers and let them cook for 3-4 mins, till they start to soften as well. Toss in the kale and cook for about 3 mins, till it wilts.
Add in the spices, salt and pepper and mix well.
Drain and rinse the can of black beans and add it to the skillet. Give it a quick toss.
Bring the sweet potatoes back into the skillet and give it a quick gentle mix. Lower the heat to medium and let it all cook together and get all the flavors infused, for about 2-3 mins.
Serving Suggestions
The best thing about this sweet potato skillet recipe is that it is so very versatile. Here are some ways to enjoy it.
- Warm up a few tortillas and use this mix as a vegetarian taco filling. Top with some avocado slices, sour cream and cotija cheese and you are good to go.
- Top a bowl of this sweet potato black bean skillet with a fried egg and you have a delicious breakfast ready.
- Add this to a bowl of cilantro lime quinoa or rice and add some avocado cream sauce on top, to make a delicious bowl for lunch or dinner.
Looking for recipes with a similar flavor profile, for more easy family dinners? Here are a few of our favorites
- Sheet Pan Chicken Fajitas
- Vegetarian Fajita Pasta
- Grilled Chicken and Black Bean Taco Salad with Tequila Lime Dressing
- Skillet Vegetarian Black Bean Nachos
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Southwest Black Bean, Kale and Sweet Potato Skillet
Ingredients
- 2 tablespoon avocado oil
- ½ yellow onion sliced
- ¼ green bell pepper sliced thinly
- ¼ red bell pepper sliced thinly
- ¼ orange bell pepper sliced thinly
- 5 cloves garlic minced
- 2 medium sweet potatoes
- 5 stems kale about 3-4 packed cups when cut
- 1 15 oz can black beans
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon chipotle pepper flakes
- salt to taste
- crushed black pepper to taste
Instructions
- Peel and cut the sweet potatoes into 1 inch cubes. Slice them vertically into segments of about 1 inch. Slice each of those segments into wedges and then cut them into cubes.
- Heat the oil over medium high heat on a cast iron skillet. Add the sweet potatoes to it. Spread them to as much of a single layer as possible, so all of them are touching the skillet.
- Cover and cook for 8 - 10 mins, stirring them every once in a while. Season with a little salt and pepper at the 6-7 min mark. Cook for 8 mins if you want them to be cooked enough and have a bite to it. I like to cook them for 10 mins when they are a little softer.
- Remove the sweet potatoes and set them aside on a plate.
- In the same skillet over medium high heat, add the onions and garlic. Saute for 2 mins or so till the onions start to soften.
- Now add the peppers and let them cook for 3-4 mins, till they start to soften as well. Toss in the kale and cook for about 3 mins, till it wilts.
- Add in the spices, salt and pepper and mix well.
- Drain and rinse the can of black beans and add it to the skillet. Give it a quick toss.
- Bring the sweet potatoes back into the skillet and give it a quick gentle mix. Lower the heat to medium and let it all cook together and get all the flavors infused, for about 2-3 mins.
Allison says
Great flavors! The chopping took awhile, but I’m slower than most. 😊 Will definitely make again.
Manju says
Thank you Allison. Glad you loved it. Try using pre cut veggies if that will make your life easier 🙂