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Overhead view of sweet potatoes and black bean skillet with napkin and wooden spoon on the side.
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4.54 from 30 votes

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!
Prep Time10 minutes
Cook Time14 minutes
Total Time24 minutes
Course: Dinner, Lunch
Cuisine: American, Southwest
Total Cost: $7.65 recipe / $1.91 serving
Servings: 4 (1.75 cups each)
Calories: 220kcal
Author: Marsha McDougal

Equipment

  • Large 12" skillet

Ingredients

  • 1.5 lbs. sweet potatoes about 2 medium-sized potatoes, $2.11
  • 1 red bell pepper diced, $1.50
  • 1 small yellow onion diced, $0.75
  • 1.5 Tbsp olive oil $0.33
  • 1 tsp chili powder $0.10
  • 1/2 tsp ground cumin $0.05
  • 1/2 tsp garlic powder $0.05
  • 3/4 tsp salt $0.05
  • 1/4 tsp black pepper freshly cracked, $0.02
  • 1/4 tsp smoked paprika $0.05
  • 1 15 oz. can black beans drained, $0.92
  • 1 14 oz. can petite diced tomatoes $1.06*
  • 2 cups kale chopped, $0.56**
  • 1 Tbsp fresh cilantro chopped, $0.10

Instructions

  • 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.

Notes

*I used petite diced tomatoes to roughly match the size of the rest of the chopped veggies in this recipe. Fire-roasted tomatoes would also taste great!
**A couple handfuls of chopped kale adds color, texture, and extra vegetables to the dish. You can also substitute with baby spinach instead if that’s what you have in your fridge.

Nutrition

Serving: 1serving | Calories: 220kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Sodium: 548mg | Fiber: 7g