There are certain foods that just pair well together and two of those are sweet potatoes and black beans … and it doesn’t hurt that they’re both good for you. They both scream fall to me so when I ran across a recipe for “Black Bean Sweet Potato Taco Skillet,” I knew we had to try it.
Sweet potatoes are considered a “superfood,” which is not a scientific term but a word often used to describe foods packed with nutrition. Sweet potatoes are a root vegetable rich in antioxidants that protect your cells from damage, and contain fiber, vitamins, and minerals, including vitamins A and C, potassium, and zinc. The benefits of sweet potatoes include improving digestion, boosting immunity, reducing inflammation, aiding weight management and more.
Other health benefits attributed to the sweet potato include: nutrient-rich, anticancer benefits, supports eye health and brain health, promotes heart health, may improve blood sugar and promotes healthy skin.
Black beans are rich in protein, dietary fiber, and several essential vitamins and minerals, including folate, iron, magnesium, and potassium.
Because black beans and sweet potatoes pair so well and are fairly versatile, they create a combination for various dishes like salads, bowls, tacos, and stuffed sweet potatoes. The sweetness of the sweet potato naturally complements the earthy flavor of black beans, especially when seasoned with warm spices like those found in Southwestern or Mexican-inspired dishes.
While we don’t necessarily actively endeavor to have meatless meals, this is a perfect recipe for those that do practice “Meatless Mondays,” a global movement that’s become popular in recent years in which people are encouraged to eat plant-based meals once a week to improve personal health and reduce environmental impact. Opting for a meatless meal allows you to focus on the benefits of incorporating more fruits, vegetables, whole grains, and legumes into your diet.
This recipe was super easy to prepare, was hearty and filling and we loved it. In fact, Hubby even asked, “Are you sure this doesn’t have meat in it?” It will definitely become a regular in our rotation this fall and winter. I will admit, however, that because we were out of cilantro – and opted out of the sour cream for caloric reasons – the picture isn’t quite as appealing as it could have been. Try it. I think you’ll like it.
From delish.com
In a large, wide skillet, cover potatoes with cold water; season with 1 teaspoon salt. Bring to a boil over high heat and cook until potatoes are tender, 4 to 5 minutes. Drain; wipe out pan.
In the same skillet over medium heat, heat oil. Add onion, bell pepper, and ½ teaspoon salt and cook, stirring occasionally, until softened, 7 to 9 minutes. Add chili powder, garlic powder, and cumin and cook, stirring, until fragrant, about 30 seconds more.
Add potatoes, beans, tomatoes, ½ teaspoon salt, and ½ cup water and toss to combine. Bring to a simmer and cook, stirring occasionally, until liquid has mostly evaporated, 2 to 3 minutes.
Heat broiler. Add chips and ¼ cup cheese to pan and lightly toss to combine (it’s okay if some of the chips break, but try not to completely crush them). Top with remaining ¾ cup cheese.
Broil, watching closely, until the cheese is melted and bubbling, 1 to 2 minutes. Top with cilantro. Serve with sour cream alongside.
