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- 2 medium sweet potatoes, peeled and diced into 1-inch cubes - 1 can (15 oz) black beans, rinsed and drained thoroughly - 1 cup corn kernels (can be fresh, frozen, or canned) - 1 large red bell pepper, diced - 1 jalapeño pepper, seeded and finely minced - 1 small red onion, chopped into small pieces - 2 cloves garlic, minced finely - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and black pepper to taste - 2 tablespoons extra virgin olive oil - Fresh cilantro, coarsely chopped, for garnish - Slices of avocado, for serving (optional but recommended) This dish is packed with nutrients. One serving offers around 300 calories. It has fiber from sweet potatoes and black beans, helping with digestion. Each serving provides about 10 grams of protein, making it filling and healthy. The dish is rich in vitamins A and C from sweet potatoes and peppers. It also has iron and potassium from beans and corn. You can easily adapt this dish to fit your needs. For a vegan option, it’s already perfect! If you need it gluten-free, this recipe has no gluten. You can replace black beans with chickpeas for a different taste. Try using quinoa instead of corn for added protein. If you want less heat, skip the jalapeño or use a milder pepper. 1. Heat Olive Oil: Pour 2 tablespoons of extra virgin olive oil into a large skillet. Turn the heat to medium. Let the oil warm for about 1 minute. 2. Sauté Onions: Add 1 chopped red onion to the skillet. Cook for 3-4 minutes. Stir occasionally until the onion turns soft and clear. 3. Add Garlic and Jalapeño: Mix in 2 minced garlic cloves and 1 finely minced jalapeño. Cook for 1-2 minutes. Stir constantly until you smell the garlic. 4. Combine Sweet Potatoes and Spices: Add 2 diced sweet potatoes to the skillet. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/2 teaspoon chili powder. Add salt and black pepper to taste. Stir well to coat the sweet potatoes in spices. 5. Cook Covered: Cover the skillet with a lid. Cook for 10 minutes, stirring often. This helps the sweet potatoes steam and soften. Check if they are tender by piercing a cube with a fork. 6. Incorporate Beans and Corn: Once the sweet potatoes are soft, gently fold in 1 can of rinsed black beans and 1 cup of corn. Cook for another 5 minutes. Stir often until everything is heated through. 7. Add Bell Pepper: Toss in 1 diced red bell pepper. Cook for 2 more minutes. Stir gently to mix the flavors. 8. Adjust Seasoning: Taste the dish. If needed, add more salt and pepper for flavor. - Serving Style: Serve the dish in a colorful cast-iron skillet for a rustic look. You can also spoon it onto individual plates. - Finishing Touches: For extra flavor and color, drizzle lime juice over the top before serving. Garnish with fresh chopped cilantro and add slices of avocado on the side for creaminess. To cook sweet potatoes well, first, cut them into small cubes. This helps them cook evenly. Heat the olive oil in your skillet before adding the onions. Sauté the onions until they are soft and see-through. Then, add garlic and jalapeño for a kick. Cook the sweet potatoes with spices covered. This steams them, making them tender. Stir occasionally and check them with a fork. Once they are soft, mix in the black beans and corn. Finally, add the bell pepper to keep it crisp. To keep leftovers fresh, let them cool first. Place them in an airtight container. This keeps moisture out and helps prevent spoilage. Store in the fridge for up to three days. When ready to eat, reheat in a skillet over medium heat. You can also microwave for quick warming. Just cover it with a lid or a towel to keep it moist. This dish pairs well with a simple green salad or rice. For garnishing, sprinkle fresh cilantro on top before serving. You can add creamy avocado slices for extra flavor. A squeeze of lime juice brightens the dish. For drinks, try it with iced tea or a light beer. These choices enhance the meal and make it even more delicious. {{image_4}} To make the Southwest Sweet Potato Skillet fit your diet, try these ideas: - Keto: Replace sweet potatoes with cauliflower. This keeps carbs low while still providing a hearty base. - Whole30: Eliminate beans and corn. Add extra vegetables like zucchini and mushrooms for more texture and flavor. - Vegan: The dish is already vegan! Just ensure your spices do not contain animal products. - Gluten-Free: This recipe is naturally gluten-free. Enjoy it without any modifications. You can switch up the flavors with different spices and herbs. Here are some ideas: - Add Heat: Include more jalapeño or a pinch of cayenne pepper for extra spice. - Herbs: Mix in fresh herbs like oregano or thyme for a fresh twist. - Cheese: If you eat dairy, sprinkle cheese on top right before serving for creaminess. - Other Veggies: Toss in spinach, kale, or carrots to add color and nutrients. You can alter ingredients based on what's in season. Here are some thoughts: - Autumn: Try adding butternut squash for a sweet touch. - Winter: Incorporate root vegetables like parsnips or turnips for a hearty flavor. - Spring: Use fresh asparagus or peas for a light, crisp taste. - Summer: Substitute fresh corn with zucchini or bell peppers for a bright flavor profile. To keep your Southwest Sweet Potato Skillet fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It will stay good for about three to four days. When you want to eat it again, just reheat it on the stove or in the microwave. You can freeze leftovers for later. Let the skillet cool completely before transferring it to a freezer-safe bag. Remove as much air as possible to avoid freezer burn. It will last up to three months in the freezer. When you're ready to eat, thaw it in the fridge overnight. Reheat in a skillet over medium heat until hot. To save time during the week, you can prep this dish ahead. Chop the sweet potatoes and veggies the night before. Store them in the fridge in separate containers. You can also cook the dish entirely and store it for easy meals. Just reheat when you are ready to eat. This makes weekday dinners quick and simple! Cooking sweet potatoes in a skillet takes about 20 minutes. You start by sautéing onions and garlic for around 5 minutes. Then, add the sweet potatoes and cover them for about 10 minutes. Stir occasionally to ensure they cook evenly. Check if they are soft by piercing them with a fork. If they need more time, cover and cook for 2-3 more minutes. Yes, you can make this dish ahead of time. Prepare the sweet potato skillet and let it cool. Store it in an airtight container in the fridge for up to 3 days. When you’re ready to eat, just reheat it on the stove or in the microwave. You can also freeze it for up to a month. To reheat, thaw overnight in the fridge before warming it up. You can spice up this dish in many ways. Try adding more chili powder for heat. A dash of cayenne pepper also works well. If you like a smoky flavor, add extra smoked paprika. Fresh lime juice adds brightness. You can even mix in some hot sauce for a kick. Experiment with your favorite spices to make it your own! This blog shows you how to create a tasty dish using sweet potatoes and more. You learned about the ingredients, their nutrition, and how to make smart swaps. I also covered cooking steps, plating, tips for leftovers, and variations for different diets. With these tools, you can enjoy a healthy meal tailored to your tastes. Now you can impress friends and family with your cooking skills. Enjoy your delicious creation!

Southwest Sweet Potato Skillet

Savor the vibrant flavors of this Southwest Sweet Potato Skillet Delight! Packed with sweet potatoes, black beans, corn, and colorful veggies, this one-pan meal is both healthy and delicious. Perfect for a quick weeknight dinner, you can whip it up in just 30 minutes. Ready to elevate your cooking game? Click through to explore the recipe and discover additional tips for serving this delightful dish with a twist!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 can (15 oz) black beans, rinsed and drained thoroughly

1 cup corn kernels (can be fresh, frozen, or canned)

1 large red bell pepper, diced

1 jalapeño pepper, seeded and finely minced

1 small red onion, chopped into small pieces

2 cloves garlic, minced finely

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

Salt and black pepper to taste

2 tablespoons extra virgin olive oil

Fresh cilantro, coarsely chopped, for garnish

Slices of avocado, for serving (optional but recommended)

Instructions
 

Heat Olive Oil: In a large skillet, pour in the extra virgin olive oil and place it over medium heat. Allow the oil to warm for about 1 minute.

    Sauté Onions: Add the chopped red onion to the skillet. Sauté for approximately 3-4 minutes, stirring occasionally, until the onions become translucent and soft.

      Add Garlic and Jalapeño: Introduce the minced garlic and jalapeño to the skillet. Continue cooking for an additional 1-2 minutes, stirring constantly, until the mixture is fragrant and the garlic is lightly golden.

        Combine Sweet Potatoes and Spices: Add the diced sweet potatoes to the skillet along with ground cumin, smoked paprika, chili powder, and a sprinkle of salt and black pepper. Use a spatula to mix well, ensuring that the sweet potatoes are evenly coated with the spice mixture.

          Cook Covered: Cover the skillet with a lid and cook for about 10 minutes, stirring occasionally. This allows the sweet potatoes to steam and soften. Check for tenderness by piercing a cube with a fork.

            Incorporate Beans and Corn: Once the sweet potatoes are tender, gently fold in the rinsed black beans and corn. Cook for an additional 5 minutes, stirring often, until everything is heated through.

              Add Bell Pepper: Finally, add the diced red bell pepper to the skillet. Cook for another 2 minutes, stirring gently to combine, allowing the flavors to meld together beautifully.

                Adjust Seasoning: Taste the mixture and adjust seasoning with additional salt and pepper, if desired.

                  Serve: Remove the skillet from heat and transfer the skillet to the table. Serve hot, garnished with a generous sprinkle of fresh chopped cilantro and optional slices of creamy avocado on the side.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

                      - Presentation Tips: Serve in a colorful cast-iron skillet for a rustic look or spoon onto individual plates. For a pop of color and flavor, add a sprinkle of lime juice over the top before serving.