Mexican Vegan Black Bean Sweet Potato Skillet

The first time I made this Mexican Vegan Black Bean Sweet Potato Skillet, I had just returned from a long day at work, completely drained and craving something hearty yet healthy. As I stood in my kitchen, the aroma of fresh ingredients filled the air, pulling me in with their vibrant colors and rich scents. I love how simple yet satisfying this dish is; it perfectly balances the smoky flavor of the black beans with the sweet tenderness of the sweet potatoes. It’s the kind of meal that reminds me of cozy evenings spent with friends, sharing stories while the dish simmers away. Each bite is a delightful mix of flavors and textures, making it not just a dinner, but an experience.

What’s In This Mexican Vegan Black Bean Sweet Potato Skillet

When it comes to creating the perfect Mexican Vegan Black Bean Sweet Potato Skillet, each ingredient plays a crucial role. The key players are black beans, sweet potatoes, and quinoa, which together create a satisfying, nutrient-rich base. The avocado oil adds a lovely, subtle richness while the chili powder and salsa infuse the dish with vibrant flavors. These ingredients not only work harmoniously together, but they also offer a variety of textures and tastes that make every bite a pleasant surprise.

• 2 Tbsp avocado oil: A healthy oil with a light flavor, perfect for sautéing.
• 1/2 yellow onion, finely chopped: Adds sweetness and depth to the dish.
• 3 cloves garlic: Imparts a rich, aromatic flavor.
• 1 red bell pepper, cored and chopped: Provides a sweet crunch and vibrant color.
• 1 cup uncooked quinoa, soaked for 15 minutes: A complete protein that adds texture and nuttiness.
• 1 1/2 cups vegetable broth or water: The cooking liquid that adds flavor.
• 1 cup salsa or more to taste: Adds spice and moisture to the dish.
• 2 Tbsp chili powder: Brings warmth and depth.
• 1 tsp sea salt to taste: Enhances all the flavors.
• 1 15-ounce can black beans, drained: A great source of protein and fiber.
• 1 medium sweet potato, chopped into 1-inch cubes: Sweetness and texture that balance the dish.

Instructions for Mexican Vegan Black Bean Sweet Potato Skillet

Cooking this Mexican Vegan Black Bean Sweet Potato Skillet is a delightful experience! You’ll find that each step unfolds wonderfully, leading to a colorful and hearty meal. Let’s get started on this journey of flavors!

1. Begin by heating the avocado oil in a large pot or Dutch oven over medium heat. It’s essential to allow the oil to heat sufficiently, as this is where the flavor building begins.
2. Next, add in the onion, garlic, and bell pepper (and jalapeño if you’re feeling adventurous!) Sautee these ingredients while stirring occasionally until the onion turns translucent, which should take about three minutes. The aromatic smell will be irresistible!
3. Once the vegetables are softened, introduce the quinoa, vegetable broth, salsa, chili powder, and sea salt. Stir everything together and bring it to a full boil. This step is crucial, as you want all the flavors to meld beautifully.
4. After reaching a boil, cover the pot and reduce the heat to a simmer. Allow it to cook for about five minutes; this helps the quinoa absorb the flavors.
5. Now it’s time to add the black beans and the chopped sweet potato. Stir them in gently, then cover again and continue cooking. The goal is to let everything simmer together until the sweet potato and quinoa are cooked through, which will take about 10 to 15 minutes. Keep an eye on it, as you want the sweet potato to be tender but not mushy.
6. Once everything is cooked, give it a good stir and taste for flavor. You can add more sea salt, salsa, or a squeeze of lime juice to elevate the flavors even further. It’s all about personal preference!
7. As a tip, remember to soak the quinoa in water for at least 15 minutes before starting the recipe. This step makes a significant difference in the texture, allowing it to cook more evenly.
8. Lastly, enjoy the process and the delicious aroma wafting through your kitchen! This Mexican Vegan Black Bean Sweet Potato Skillet is not just a meal; it’s an experience to savor.

Recipe Variations about Mexican Vegan Black Bean Sweet Potato Skillet

There are countless ways to enjoy the Mexican Vegan Black Bean Sweet Potato Skillet. Here are some creative variations to try!

• Switch up the beans: Use pinto beans or kidney beans instead of black beans for a different taste and texture.
• Add greens: Toss in some fresh spinach or kale towards the end of cooking for an extra health boost.
• Quinoa alternatives: If you’re not a fan of quinoa, consider substituting with brown rice or even farro.
• Spice level: Adjust the heat by adding diced jalapeños or a sprinkle of cayenne pepper for those who love it spicy!
• Top it off: Garnish with fresh cilantro, avocado slices, or a dollop of dairy-free yogurt to enhance the flavors.
• Meal prep: Make a double batch for easy lunches throughout the week. It reheats beautifully!
• Serve differently: Load the mixture into corn tortillas for delicious tacos or over a bed of greens for a refreshing salad.

How to Enjoy Mexican Vegan Black Bean Sweet Potato Skillet

Enjoying your Mexican Vegan Black Bean Sweet Potato Skillet can be just as fun as making it! Here are some tips on how to serve this delightful dish:

• Serve warm: It’s best to serve this dish warm. The flavors meld beautifully when it’s freshly cooked.
• Ideal for gatherings: Perfect for potlucks or family dinners, everyone will love this nourishing dish.
• Pair with sides: Consider serving with a side of guacamole or some homemade salsa to complement the flavors.
• Customize your toppings: Let everyone add their favorite toppings, such as fresh herbs, avocado, or lime wedges, to make it even more enjoyable.
• Great for meal prep: Store leftovers in an airtight container in the fridge for up to four days, making it a go-to option for quick meals.
• Perfect for lunch: This dish also makes for a great next-day lunch. Just reheat and enjoy!

FAQ

Conclusion

This Mexican Vegan Black Bean Sweet Potato Skillet is truly a delightful recipe that combines hearty ingredients with vibrant flavors. It’s an excellent choice for any day of the week, especially when you’re looking for something both nutritious and satisfying. I encourage you to give this dish a try! You won’t regret it, and it may just become a new favorite in your recipe rotation.

Mexican Vegan Black Bean Sweet Potato Skillet

The ultimate comfort food, this Mexican Vegan Black Bean Sweet Potato Skillet combines rich flavors and wholesome ingredients for a vibrant, easy weeknight dinner. Packed with nutrients, every bite is a delightful explosion of taste, making it the perfect dish to share with family and friends. Make it tonight for a satisfying meal everyone will love!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Mexican

Servings 12 servings

Calories 350 kcal

Equipment

• Wooden Spoon
• Frying Pan
• Chef's Knife
• Saucepan
• Large Pot
• Oven

Ingredients

  

• 2 Tbsp avocado oil
• 1/2 yellow onion finely chopped
• 3 cloves garlic
• 1 red bell pepper cored and chopped
• 1 cup uncooked quinoa soaked for 15 minutes
• 1 1/2 cups vegetable broth or water
• 1 cup salsa or more to taste
• 2 Tbsp chili powder
• 1 tsp sea salt to taste
• 1 15-ounce can black beans drained
• 1 medium sweet potato chopped into 1-inch cubes

Instructions

 

• Begin by heating the avocado oil in a large pot or Dutch oven over medium heat. It’s essential to allow the oil to heat sufficiently, as this is where the flavor building begins.
• Next, add in the onion, garlic, and bell pepper (and jalapeño if you’re feeling adventurous!) Sautee these ingredients while stirring occasionally until the onion turns translucent, which should take about three minutes. The aromatic smell will be irresistible!
• Once the vegetables are softened, introduce the quinoa, vegetable broth, salsa, chili powder, and sea salt. Stir everything together and bring it to a full boil. This step is crucial, as you want all the flavors to meld beautifully.
• After reaching a boil, cover the pot and reduce the heat to a simmer. Allow it to cook for about five minutes; this helps the quinoa absorb the flavors.
• Now it’s time to add the black beans and the chopped sweet potato. Stir them in gently, then cover again and continue cooking. The goal is to let everything simmer together until the sweet potato and quinoa are cooked through, which will take about 10 to 15 minutes. Keep an eye on it, as you want the sweet potato to be tender but not mushy.
• Once everything is cooked, give it a good stir and taste for flavor. You can add more sea salt, salsa, or a squeeze of lime juice to elevate the flavors even further. It’s all about personal preference!
• As a tip, remember to soak the quinoa in water for at least 15 minutes before starting the recipe. This step makes a significant difference in the texture, allowing it to cook more evenly.
• Lastly, enjoy the process and the delicious aroma wafting through your kitchen! This Mexican Vegan Black Bean Sweet Potato Skillet is not just a meal; it’s an experience to savor.

Notes

Storage: This dish keeps well in the refrigerator for a few days. Just reheat gently!

Keyword easy black bean recipes, healthy Mexican recipes, sweet potato skillet, vegan skillet recipes