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sweet potato kale and peppers in a skillet

Southwest Black Bean, Kale and Sweet Potato Skillet

This versatile black bean, kale and sweet potato skillet full of southwestern flavors is a family favorite vegan dish, perfect for breakfast, dinner or any meal in between.
Course Main Course, Sides
Cuisine American, Southwestern
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 91kcal
Author Manju


  • Cast Iron Skillet


  • 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


  • 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.


You can use regular or smoked paprika based on your preference.
Chili powder is the spice mix, not the red chili powder / cayenne.


Serving: 1cup | Calories: 91kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 252mg | Fiber: 2g | Sugar: 3g | Vitamin A: 8615IU | Vitamin C: 16mg | Calcium: 27mg | Iron: 1mg