Black Bean & Sweet Potato Skillet
4 servings · 35 min · $1.63 per serving · cart $22.86
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Produce
- Sweet potato · 1 large$1.84
- Yellow onion · 1$0.89
- Garlic · 3 cloves$0.84
- Lime · 1$0.49
- Cilantro · Handful of$1.29
Grains & rice
- Long-grain rice · 1 cup$2.34
Canned & jarred
- Black beans · 1 can$1.00
- Olive oil · 2 Tbsp$6.49
Spices
- Ground cumin · 1 tsp$2.84
- Smoked paprika · 1 tsp$4.84
How to make it
- Peel and dice the sweet potato into ½-inch cubes. Rinse the rice under cold water until it runs clear.
- Heat olive oil in a wide skillet over medium-high. Add sweet potato and cook undisturbed for 4 minutes to caramelize the edges.
- Add chopped onion and cook 3 minutes until translucent. Stir in garlic, cumin, and smoked paprika for 30 seconds until fragrant.
- Add rice, drained black beans, and 1¾ cups water. Season with salt. Bring to a boil, then reduce heat, cover, and simmer 18 minutes.
- Turn off heat, keep covered, and rest 5 minutes. Fluff with a fork.
- Finish with lime juice, chopped cilantro, and a crack of black pepper.
Tips
- Swap sweet potato for butternut squash when it's on sale.
- Stretch protein by adding a can of pinto beans for pennies more.
- Leftovers reheat beautifully — portion into 4 containers for weeknight lunches.
Printed from DishBudget. Prices are estimates from your Kroger store and can change.