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.
Servings 8 servings
- 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