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!
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!