Name: Mexican Black Bean & Sweet Potato Skillet
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced (about 500g); 2 tbsp olive oil; 1 medium yellow onion, diced; 2 cloves garlic, minced; 1 red bell pepper, diced; 1 (15 oz) can black beans, drained and rinsed; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp chili powder; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup shredded Oaxaca cheese (or Monterey Jack); 1/4 cup chopped fresh cilantro; 1 lime, cut into wedges

Mexican Black Bean & Sweet Potato Skillet

BakedCherry1589

This Mexican Black Bean & Sweet Potato Skillet brings party food energy to a weeknight dinner! Roasted sweet potatoes and colorful veggies pair with hearty black beans and bold spices for a comforting, deeply flavorful meal. The key is layering flavors—roasting the sweet potatoes for caramelization, sautéing aromatics, and finishing with real cheese for gooey richness. Inspired by Mexican-American classics, this one-pan meal is satisfying, nutritious, and gluten-free—perfect for a California kitchen. Serve with a squeeze of lime for a pop of freshness and a side of your favorite salsa or simple guacamole.

Ingredients

Instructions

Preheat oven to 425°F (220°C).
On a large sheet pan, toss diced sweet potatoes with 1 tbsp olive oil, salt, and black pepper. Roast for 15-18 minutes, until tender and beginning to brown.
Meanwhile, heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium heat. Add onion and bell pepper, sauté for 5 minutes until softened. Add garlic and cook for 1 minute more until fragrant.
Add roasted sweet potatoes, black beans, cumin, smoked paprika, and chili powder to the skillet. Stir well to combine and cook for 2-3 minutes to heat through and blend flavors.
Sprinkle shredded cheese evenly over the top. Transfer skillet to the oven and bake for 5 minutes, just until cheese is melted and bubbly.
Remove from oven. Top with fresh cilantro and serve with lime wedges.