Sweet potato and black bean skillet

Smoky black beans and sweet potato cook into a bright one-pan dinner.

This recipe makes 4 servings and takes about 15 minutes to prepare plus 25 minutes to cook. Metric and imperial quantities are alternate measurements, so use one system rather than adding both. If you change the yield, keep the pan size and thickness of the food in mind: a crowded pan steams food and a deep baking dish can extend the cooking time.

Equipment

Set out large lidded frying pan, wooden spoon, knife, zester. A wide pan gives moisture somewhere to evaporate; for an oven dish, leave space between pieces so heat can circulate. Use separate board and knife surfaces for raw protein and foods that will be eaten without further cooking.

Ingredients

You will need: sweet potato, 1 cm diced: 600 g (1 lb 5 oz); black beans, drained and rinsed: 480 g (2 cans); onion, diced: 150 g (5 oz); olive oil: 15 ml (1 tbsp); chipotle paste: 20 g (1 tbsp); ground cumin: 4 g (2 tsp); chopped tomatoes: 400 g (14 oz); lime juice: 30 ml (2 tbsp); coriander, chopped: 15 g (½ oz). Gather the ingredients before heating the pan so the aromatics do not burn while a measurement is being found.

• sweet potato, 1 cm diced — 600 g / 1 lb 5 oz
• black beans, drained and rinsed — 480 g / 2 cans
• onion, diced — 150 g / 5 oz
• olive oil — 15 ml / 1 tbsp
• chipotle paste — 20 g / 1 tbsp
• ground cumin — 4 g / 2 tsp
• chopped tomatoes — 400 g / 14 oz
• lime juice — 30 ml / 2 tbsp
• coriander, chopped — 15 g / ½ oz

Method

Read the full method once, then prepare the ingredients in the order listed. Keep raw and ready-to-eat ingredients separate, and wash hands and equipment after raw-protein contact.

Step 1

Cook sweet potato and onion in olive oil for 8 minutes until the edges begin to colour.

Step 2

Stir in chipotle paste and ground cumin for 30 seconds, then add chopped tomatoes. Cover and simmer for 12 minutes until sweet potato is tender.

Step 3

Fold in black beans and cook uncovered for 4 minutes until the beans are hot and the sauce has thickened.

Step 4

Stir through lime juice, scatter with coriander and serve when the sweet potato yields easily to a knife.

Cooking and safety check

Simmer until the sweet potato is tender and the beans are steaming hot. A time estimate and a browned surface do not prove that the centre is cooked. Use a suitable food thermometer where the ingredient or local guidance requires one, and follow the package or official instructions for the specific food.

Substitutions that respect the dish

A substitution should preserve the recipe’s job, not merely its colour. Use kidney beans for black beans. Use smoked paprika plus a pinch of chilli instead of chipotle paste. Use parsley instead of coriander if preferred.

• Use kidney beans for black beans.
• Use smoked paprika plus a pinch of chilli instead of chipotle paste.
• Use parsley instead of coriander if preferred.

Allergen notes

No major allergen is inherent in the core ingredients listed, but check every packaged ingredient and seasoning blend because formulations and cross-contact warnings vary.

Common mistakes and how to correct them

Use one troubleshooting change at a time. If the centre is undercooked, return it to the appropriate heat and check again rather than relying on the outside colour. If the pan is dry, add liquid gradually; if it is watery, reduce uncovered. Texture may also reflect crowded equipment, a different ingredient size, or a changed batch quantity.

• Dice sweet potato evenly so it cooks at the same rate.
• Keep the lid on while the potato softens.
• Simmer uncovered at the end for a thicker sauce.

Leftovers and storage

Cool within two hours and refrigerate for up to three days. Reheat in a covered pan until steaming, adding a little chopped tomato if dry.

Serving ideas

These sides and finishes suit sweet potato and black bean skillet without changing the recipe itself.

• Brown rice
• Warm tortillas
• Cabbage slaw

Frequently asked questions

Is it very spicy?

One tablespoon of chipotle paste is moderate; reduce it for a milder skillet.

Can I use dried beans?

Yes, use 480 g (about 2½ cups) cooked black beans.

Related recipes and tools

Browse the related recipes for a different appliance, pace, or ingredient pairing. Use the serving scaler only after checking the stated yield, and use the storage guide before deciding whether to save a portion. Related links help with the next decision; they do not make this recipe suitable for every diet or kitchen.