Southwest Sweet Potato Skillet

$For the Southwest Sweet Potato Skillet, you will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 jalapeño, seeded and minced - 1 small red onion, chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped, for garnish - Avocado slices, for serving (optional) You can swap ingredients if you need to. Use butternut squash if you can't find sweet potatoes. Canned beans work great, but you can use cooked dried beans too. If you don’t like jalapeños, try a milder pepper like a green bell pepper. Frozen corn is a good choice if fresh corn is not in season. For oils, avocado oil or vegetable oil can replace olive oil. Sweet potatoes are full of vitamins A and C. They help keep your eyes and skin healthy. Black beans offer protein and fiber, which help with digestion. Corn adds sweetness and is a good source of carbs for energy. Bell peppers are rich in antioxidants and vitamins. Garlic not only adds flavor but also has health benefits, including boosting your immune system. Using fresh cilantro gives you added vitamins and a fresh taste. Overall, this dish is a balanced meal that supports health and wellness. To start, gather all your ingredients. You will need: - 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 jalapeño, seeded and minced - 1 small red onion, chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, chopped, for garnish - Avocado slices, for serving (optional) Peel and dice the sweet potatoes. Chop the onion and bell pepper. Mince the garlic and jalapeño. Rinse and drain the black beans. This prep helps the dish cook evenly. Heat two tablespoons of olive oil in a large skillet over medium heat. Add the chopped red onion. Sauté for about 3-4 minutes until the onion turns clear. Next, add the minced garlic and jalapeño. Cook for another 1-2 minutes until they smell good. Now, stir in the diced sweet potatoes. Add the cumin, smoked paprika, chili powder, salt, and pepper. Mix everything well so the sweet potatoes get coated with spices. Cover the skillet and cook for about 10 minutes. Stir every now and then until the sweet potatoes get tender. Once they are soft, add the black beans and corn. Cook for an extra 5 minutes until everything heats up. Finally, add the diced bell pepper and cook for 2 more minutes. This gives time for the flavors to mix. Taste your dish and add more seasoning if you want. To make the best Southwest Sweet Potato Skillet, use fresh ingredients. Fresh veggies make the meal pop with flavor. Always stir your dish while it cooks. This helps it cook evenly. For added freshness, use lime juice on top before serving. It brightens the taste. Enjoy this dish hot, garnished with chopped cilantro and avocado slices if you like. Many home cooks rush when prepping sweet potatoes. Make sure to dice them small. Larger pieces take longer to cook. Another mistake is not rinsing black beans. Rinsing removes excess salt and helps with flavor. Lastly, don't skip the spices. They add depth and make your dish pop. To boost flavors, try adding lime juice. A splash at the end brightens the dish. Fresh herbs like cilantro also add freshness. If you like heat, toss in more jalapeño. For a smoky flavor, consider using chipotle powder instead of chili powder. Experiment with these tips to find your favorite mix. You need a large skillet for this recipe. A sturdy spatula helps stir without breaking sweet potatoes. Use a sharp knife for easy dicing. A cutting board is essential for prep work. If you have a lid for your skillet, use it to trap steam. This helps cook sweet potatoes faster. {{image_2}} This dish is already vegetarian. To make it vegan, skip the avocado slices. You can add more veggies for flavor. Try adding spinach or zucchini for extra nutrients. Both pair well with sweet potatoes. You can also use vegan cheese if you like a cheesy taste. If you want protein, add cooked chicken or turkey. You can also use tofu for a plant-based option. Just cube the tofu and sauté it with vegetables. Canned chickpeas are another great choice. They add texture and protein without much fuss. Use seasonal veggies for fresh flavors. In summer, add diced tomatoes or bell peppers. In fall, consider adding kale or butternut squash. These swaps keep your dish exciting all year. You can even use different beans like pinto or kidney beans. They change the taste while adding nutrition. To keep your Southwest Sweet Potato Skillet fresh, let it cool first. Then, place it in an airtight container. You can store it in the fridge for up to four days. This way, you can enjoy it again without losing flavor. When you’re ready to eat your leftovers, reheat them in a skillet over medium heat. Stir occasionally to ensure even heating. You can also use the microwave. Heat in a bowl for about 1-2 minutes, stirring halfway through. Make sure it’s hot all the way through. If you have more than you can eat, freeze it! Portion the skillet into freezer-safe containers. Use them within three months for the best taste. When you’re ready to eat, thaw it in the fridge overnight. Then, reheat as mentioned above. This keeps the meal tasty and easy for busy days. You can serve this dish with many sides. A simple green salad pairs well. You can also serve it with rice or quinoa for extra carbs. If you like, add sliced avocado on top for creaminess. Tortillas make a great addition too. They can be used to scoop up the skillet mix. Yes, you can prepare this dish ahead of time. Cook it fully and let it cool. Once cooled, store it in an airtight container. It will stay fresh in the fridge for up to three days. When you’re ready to eat, just reheat it on the stove. Stir it gently to warm it through. To make it spicier, add more jalapeño or some hot sauce. You can also use a hotter pepper, like serrano. For a milder taste, skip the jalapeño. You can use bell pepper instead for sweetness. Adjust the spices too; less chili powder will help tone it down. In this post, I shared the key ingredients, steps, and tips for the dish. I covered substitutions, nutritional benefits, and how to avoid common mistakes. You learned how to enhance flavors and explore variations like vegetarian options. Storing leftovers and reheating them was also explained. Remember, cooking is about fun and creativity. Use these tips to make the dish your own! Enjoy every bite and share it with friends!$

Satisfy your taste buds with this delicious Southwest Sweet Potato Skillet! Packed with sweet potatoes, black beans, corn, and vibrant spices, this one-pan meal is perfect for busy nights. In just 30 minutes, you can whip up a healthy, colorful dish that's sure to impress. Don’t miss out on this easy recipe that bursts with flavor!

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Ingredients

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 red bell pepper, diced

1 jalapeño, seeded and minced

1 small red onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and pepper to taste

2 tablespoons olive oil

Fresh cilantro, chopped, for garnish

Avocado slices, for serving (optional)

Instructions

Heat olive oil in a large skillet over medium heat. Add the chopped red onion and sauté for about 3-4 minutes until translucent.

Add the garlic and minced jalapeño to the skillet, cooking for another 1-2 minutes until fragrant.

Stir in the diced sweet potatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well to coat the sweet potatoes with the spices.

Cover the skillet and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.

Once the sweet potatoes are cooked, add the black beans and corn to the skillet. Cook for an additional 5 minutes until heated through.

Incorporate the diced bell pepper and cook for 2 more minutes, allowing the flavors to meld.

Taste and adjust the seasoning if desired.

Remove from heat and serve hot, garnished with fresh cilantro and avocado slices if using.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4