20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet

As Chef Emma, my kitchen is my sanctuary, but I’m also a busy mom who understands that sometimes, dinner needs to happen now. The reality of weeknight chaos—juggling homework, after-school activities, and last-minute errands—is what inspires me to create recipes that are both incredibly fast and uncompromisingly delicious.

This 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet is the perfect example of that mission in action. It’s a dish born out of necessity, a vibrant, flavor-packed meal that I first threw together on a night when I had only a handful of pantry staples and virtually no time. I needed something healthy, filling, and exciting, and this skillet was the triumphant result.

20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet

Need dinner fast? This 20-Minute Spicy Sweet Potato and Black Bean Skillet is your answer! A vibrant, healthy, and satisfying one-pot vegetarian meal perfect for busy evenings. It’s packed with plant-based protein and fiber.

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Ingredients Equipment Method Notes

Ingredients

  

• 1 tbsp olive oil
• 1 medium red onion chopped
• 2 bell peppers chopped
• 3 cloves garlic minced
• 2 medium sweet potatoes peeled and diced into ½-inch cubes
• 1 can 15 oz black beans, rinsed and drained
• 1 can 15 oz fire-roasted diced tomatoes
• 1 cup vegetable broth
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle powder
• Salt and pepper to taste
• 1 cup frozen corn
• 1 tbsp lime juice

Equipment

• Large skillet with a lid, Chef’s knife, Cutting board

Method

 

1. Heat oil in a large skillet. Sauté onion and bell peppers for 3-4 minutes until softened.
2. Stir in garlic and spices (chili powder, cumin, paprika, chipotle powder) and cook for 30 seconds.
3. Add diced sweet potatoes, black beans, tomatoes, and broth. Season with salt and pepper.
4. Bring to a boil, then cover and simmer for 10-12 minutes until sweet potatoes are tender.
5. Stir in the corn and lime juice and cook for 1-2 minutes more.
6. Serve hot with optional garnishes like cilantro and avocado.

Notes

For a milder version, omit the chipotle powder. This dish is perfect for meal prep and tastes even better the next day. Serve over quinoa or rice for an even heartier meal.

See also: 30-Minute One-Pot Cheesy Potato and Chicken Casserole

The combination of earthy sweet potatoes, protein-packed black beans, and a warm, smoky spice blend creates a meal that tastes like it has been simmering for hours, yet it miraculously comes together in just 20 minutes. The first time I made it, the Southwestern-inspired aromas filled the house, and the vibrant colors in the pan looked so inviting. It was an instant hit with my family, proving that vegetarian meals can be hearty, satisfying, and anything but boring. Adopting more plant-based meals can be a wonderful way to introduce a variety of nutrients into your diet, a principle supported by numerous health organizations like the Mayo Clinic Health System. This 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet makes that goal not just achievable, but truly enjoyable, offering a powerhouse of flavor and nutrition that’s perfect for even the most hectic of evenings.

Summary

In need of a dinner that’s on the table in a hurry? This 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet is your ultimate solution. This vibrant, healthy, and deeply satisfying vegetarian meal is cooked entirely in a single skillet, making cleanup practically non-existent. It features a delicious harmony of tender sweet potatoes, hearty black beans, and a smoky, spicy sauce that brings just the right amount of heat. It’s naturally gluten-free and packed with plant-based protein and fiber, making it a powerfully nutritious meal that will leave you feeling energized and full. This recipe is proof that you don’t need to spend hours in the kitchen to create a memorable, flavor-packed dinner.

Equipment

• Large skillet with a lid (at least 12 inches)
• Chef’s knife
• Cutting board
• Can opener
• Measuring cups and spoons

Ingredients for 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet

To create this quick and flavorful 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet, you’ll need the following ingredients:

• 1 tbsp olive oil
• 1 medium red onion, chopped
• 2 bell peppers (any color, like red and green), chopped
• 3 cloves garlic, minced
• 2 medium sweet potatoes (about 1.5 lbs), peeled and diced into small ½-inch cubes
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) fire-roasted diced tomatoes, undrained
• 1 cup vegetable broth
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp chipotle powder or cayenne pepper (adjust to your spice preference)
• Salt and freshly ground black pepper to taste
• 1 cup frozen or fresh corn
• 1 tbsp lime juice
• For Garnish (optional): Fresh cilantro, sliced avocado, crumbled cotija cheese, or a dollop of sour cream/Greek yogurt

Directions for 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet

Follow these quick and easy steps to get your 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet on the table in no time:

1. Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the chopped red onion and bell peppers and cook for 3-4 minutes, stirring occasionally, until they begin to soften.
2. Add Garlic and Spices: Stir in the minced garlic and cook for about 30 seconds more, until fragrant. Add the chili powder, cumin, smoked paprika, and chipotle powder. Stir constantly for another 30 seconds to toast the spices and deepen their flavor.
3. Simmer the Skillet: Add the diced sweet potatoes, rinsed black beans, fire-roasted tomatoes (with their juices), and vegetable broth to the skillet. Stir everything together and season with salt and pepper.
4. Cook the Sweet Potatoes: Bring the mixture to a boil, then reduce the heat to a steady simmer. Cover the skillet and let it cook for 10-12 minutes, or until the sweet potatoes are tender when pierced with a fork. The small dice is key to the quick cooking time!
5. Add Final Ingredients: Uncover the skillet and stir in the corn and lime juice. Let it cook for another 1-2 minutes, until the corn is heated through.
6. Serve and Garnish: Your 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet is ready! Serve it hot, straight from the skillet. Top each serving with your favorite garnishes like fresh cilantro, creamy avocado slices, and a sprinkle of cheese.

Tips and Variations

• Add a Grain: To make the meal even heartier, serve it over a bed of cooked quinoa, brown rice, or cilantro-lime rice.
• Boost the Protein: While it’s a great vegetarian dish, you can easily add cooked, shredded chicken or browned chorizo sausage for meat-eaters at the table.
• Make it Creamy: For a creamier texture, stir in 2-3 tablespoons of cream cheese or a splash of coconut milk at the end until it’s melted and combined.
• Adjust the Spice: The heat comes from the chipotle/cayenne powder. Omit it for a mild version or add a finely diced jalapeño with the onions for an extra spicy kick.
• Use Canned Sweet Potatoes: In a real time-crunch? You can use a can of diced sweet potatoes (drained). Add them along with the corn in the last few minutes just to heat them through.

Nutrition Facts in One-Pot Spicy Sweet Potato and Black Bean Skillet

Nutritional Highlights

This 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet is a true nutritional champion. It’s brimming with dietary fiber from the black beans and sweet potatoes, which is fantastic for digestive health and helps keep you feeling full. Black beans also provide a significant amount of plant-based protein. Sweet potatoes are one of nature’s best sources of beta-carotene (which the body converts to Vitamin A), an essential nutrient for vision and immune function. This one-pot wonder is naturally low in fat and packed with vitamins and minerals.

Dietitian Tips

This dish is already incredibly healthy, but you can optimize it even further. Ensure you are using low-sodium vegetable broth and canned beans to control the sodium content. Topping your skillet with sliced avocado not only adds a wonderful creamy texture but also provides a dose of healthy monounsaturated fats. For an extra boost of iron, serve with a wedge of lime—the Vitamin C helps your body better absorb the iron from the black beans.

FAQs

1. Is this recipe vegan?
Yes, as written, the skillet is completely vegan. Just be sure to use vegan toppings (e.g., skip the cheese and sour cream, or use plant-based alternatives).

2. How spicy is this skillet?
The spice level is moderate but easily adjustable. For a mild version, leave out the chipotle/cayenne powder entirely. For a spicier dish, increase the amount or add fresh jalapeños.

3. Can I use a different kind of bean?
Absolutely! Pinto beans or kidney beans would both be excellent substitutes for black beans in this recipe.

4. How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors often meld and taste even better the next day.

5. Can I freeze this meal?
Yes, this skillet freezes well. Allow it to cool completely, then store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the sweet potatoes may have a slightly softer texture after freezing.

6. What makes this a “20-minute” meal?
The key to the quick cooking time is dicing the sweet potatoes into small, ½-inch cubes. This allows them to become tender very quickly while simmering in the sauce.

Conclusion for 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet

This 20-Minute One-Pot Spicy Sweet Potato and Black Bean Skillet is a shining example of how quick, healthy, and delicious weeknight cooking can be. It’s a complete meal that delivers a fiesta of flavors and a powerhouse of nutrients without leaving you with a sink full of dishes. This recipe is for the busy parent, the health-conscious student, and anyone who believes that a fantastic meal shouldn’t have to take all evening. I truly hope it becomes a go-to favorite in your recipe collection.

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