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“Hearty, vibrant, and packed with fiber. Sweet potatoes and spiced black beans in a Southwestern skillet.”
1Ingredients
2Instructions
Heat olive oil in a large skillet over medium heat. Add diced sweet potatoes and red onion. Cook 8–10 minutes, stirring occasionally, until sweet potatoes are fork-tender and slightly browned.
Stir in taco seasoning and cook 1 minute until fragrant.
Add black beans, corn, and vegetable broth to the skillet.
Stir everything together, reduce heat to low, and simmer 3–4 minutes until liquid is mostly absorbed and flavors meld.
Sprinkle cheese evenly over the top. Cover the skillet 1–2 minutes until cheese is melted.
Top with fresh cilantro and diced avocado before serving.
Dicing the sweet potatoes small and uniformly is crucial — if the pieces are too large, they won't cook through in the 30-minute timeframe.
