Smoky Black Bean and Sweet Potato Skillet with Lime Crema
Tender sweet potato cubes and creamy black beans simmer in a smoky tomato sauce and get topped with a cool lime crema for an easy one-pan weeknight dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 medium red bell pepper, diced (about 1 cup)
- 3 cloves garlic, minced
- 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1/2-inch cubes
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 3/4 teaspoon salt, divided
- 1 can (14.5 ounces) diced tomatoes, with juices
- 3/4 cup vegetable broth
- 2 cans (15 ounces each) black beans, drained and rinsed
- 1/2 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 cup chopped fresh cilantro
- 4 flour or corn tortillas, warmed, for serving
Instructions
Heat the olive oil in a large deep skillet with a lid over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 5 minutes until softened. Stir in the garlic, cumin, smoked paprika, chili powder, and 1/2 teaspoon of the salt and cook for 30 seconds until fragrant.
Add the sweet potato cubes and stir to coat in the spices. Pour in the diced tomatoes with their juices and the vegetable broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer, cover, and cook for 15 to 18 minutes, stirring once or twice, until the sweet potatoes are just tender when poked with a fork.
Stir in the black beans, cover again, and simmer for 5 more minutes until heated through and the sauce has thickened slightly. If the mixture seems dry, add a splash of water. Taste and add more salt if needed.
While the beans simmer, stir together the sour cream, lime juice, and the remaining 1/4 teaspoon salt in a small bowl.
Spoon the skillet mixture into bowls or onto plates, drizzle with the lime crema, and sprinkle with cilantro. Serve with warm tortillas on the side.
Original recipe by DailyCooking