black-bean-sweet-potato-skillet

Version v1 current · History (1)

Serves 1

Ingredients

• 680 g sweet potatoes
• 1 red bell pepper
• 1 onion (small)
• 22 ml olive oil
• 2 garlic cloves (minced)
• 7 g chili powder
• 3 g cumin
• 3 g smoked paprika
• salt
• black pepper
• 240 g black beans (1 can, drained and rinsed)
• 400 g diced tomatoes (fire-roasted, 1 can)
• 60 g spinach (or kale, chopped — kale will need a couple extra minutes to wilt)
• 1 lime
• 4 g cilantro (chopped)
• 50 g feta (crumbled, optional)
• 1 jalapeño (thinly sliced, optional, on the side)

Steps

1. Peel and dice sweet potatoes (680 g). Dice red bell pepper (1) and onion (1).
2. Heat olive oil (22 ml) in a large pan over medium. Add the sweet potatoes and cook, stirring occasionally so they can brown a little, about ⏲ 8–10 minutes. They don't need to be fully tender yet.
3. Add the bell pepper, onion, and garlic cloves (2). Stir in chili powder (7 g), cumin (3 g), smoked paprika (3 g), salt, and black pepper. Cook, stirring, for ⏲ 3 minutes.
4. Add black beans (240 g), diced tomatoes (400 g), and spinach (60 g). Stir gently and cook until warmed through and the greens have wilted, ⏲ 2–3 minutes. Add a splash of water if the pan looks dry.
5. Squeeze the juice of lime (1) over the top and stir in cilantro (4 g). Serve with feta (50 g) and jalapeño (1) for anyone who wants more heat. Cozy's portion: skip the jalapeño and go light on feta if she's not a fan of tang.