Sweet Potato and Black Bean Skillet
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Serves: 4
It's a side, it's an entree...
This dish is very versatile. It is great as a side, an entree paired with a protein or taco filling. The possibilities are endless. Please note- this first step can be simplified by microwaving the whole potatoes for a few minutes. It doesn't work as well as the parboiling but it works.
Ingredients
- 2 sweet potatoes (peeled and cut into 1 inch cubes)
- 1 red sweet bell pepper (cut into 1 inch pieces)
- 1 yellow sweet bell pepper (cut into 1 inch pieces)
- 1 poblano pepper (cut into 1 inch pieces)
- 1/2 yellow onion (cut into 1 inch pieces)
- 15 ounce can black beans drained
- 2 Tablespoons of Extra Virgin Olive Oil
- 1 teaspoon cumin
- Salt and Pepper
Directions
First parboil the sweet potatoes- Bring a medium saucepan with salted water to a boil and add potatoes and cook until they are fork tender about five minutes
Drain the potatoes
Heat olive oil in a non stick skillet over medium high heat, add peppers and onions. Cook for about three minutes
Add the potatoes and continue to cook until the potatoes are cooked through and the other veggies are tender (about 6-8 minutes)
Stir in black beans and cumin
Season with salt and pepper to taste and serve