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Description
A flavorful and healthy one-skillet meal featuring black beans, sweet potatoes, and taco seasoning, perfect for a quick weeknight dinner.
Ingredients
- 1 tbsp olive oil
- 1 large sweet potato, peeled and diced (about 3 cups)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 2 Tbsp taco seasoning
- 1/2 cup shredded Monterey Jack cheese
- Optional toppings: avocado, cilantro, sour cream, lime wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add sweet potato and onion; cook, stirring occasionally, until sweet potato is tender-crisp and onion is softened, about 8-10 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in black beans, diced tomatoes (with their liquid), vegetable broth, and taco seasoning. Bring to a simmer.
- Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until sweet potatoes are tender and most of the liquid has been absorbed.
- Remove from heat and sprinkle with Monterey Jack cheese. Cover the skillet for 5 minutes, or until the cheese is melted.
- Serve warm with desired toppings.
Notes
- Ensure sweet potatoes are tender before proceeding to the next step.
- Adjust taco seasoning to your spice preference.
- The dish can be made vegan by omitting the cheese or using a vegan cheese alternative.