When I am in a mode for savory and filling breakfasts, which to be completely fair is my normal routine, I love to turn to recipes like this one. It’s easy clean up, it’s fiber and protein rich and when you leave the cheese off (or swap in vegan cheese), it’s completely plant based. And, the most important part? It’s freaking delish.
Sweet potato is the base and is what goes in the pan first. It gives it the ability to cook through and get a nice color on it before tossing in diced companions – garlic, onion, pepper, and mushroom. These will release water and steam, which is perfectly normal and giving them their own time in the pan could be a good idea if you choose. Seasoning and a protein add of black beans help seal the deal on this, but keep in mind that nutritional yeast is the pièce de résistance to pulling this together with a final umami companion.
If vegan, I love the idea of topping with cilantro and avocado. If vegetarian, you could add some cheddar cheese or even top with fried egg! Yogurt (dairy free or with dairy) work well either way which really turn this from breakfast to brunch, or even perfect meal prep toppings to keep leftovers interesting throughout the week.
Make this, and if you do, take some photos and tag me on socials @herbyeater!
Southwest Sweet Potato and Black Bean Skillet
Equipment
- Large skillet or sauté pan
- Cutting board
- Sharp knife
- Wooden spoon or spatula
Ingredients
- 2 tablespoons olive oil
- 2 medium sweet potatoes peeled and diced into ½-inch cubes
- 1 small yellow onion diced
- 1 red bell pepper diced
- 8 ounces mushrooms cremini, button, or oyster, sliced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons nutritional yeast
- Juice of 1 lime
Optional Toppings
- Fresh cilantro chopped
- Avocado slices or cubes
- Greek yogurt or dairy-free yogurt
- Shredded cheddar cheese If not Vegan, or use Plant Based Cheddar
- Hot sauce
Instructions
- Heat olive oil in a large skillet over medium heat. Add the diced sweet potatoes and spread them into an even layer. Cook for 10–12 minutes, stirring occasionally, until lightly golden and beginning to soften.
- Add the onion, bell pepper, and mushrooms. Cook for 5–7 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture.
- Stir in the garlic and cook for 30 seconds, just until fragrant.
- Sprinkle in the cumin, chili powder, smoked paprika, salt, and pepper. Stir well to evenly coat the vegetables.
- Add the black beans and nutritional yeast. Reduce heat to medium-low and cook for 5–7 minutes, until everything is warmed through and the sweet potatoes are fork-tender.
- Remove from heat and squeeze fresh lime juice over the skillet. Taste and adjust seasoning as needed.
- Serve warm with desired toppings. If adding cheese, feel free to put in oven under broil quick to melt.
Video
@herbyeater One pan wonders in under 30 minutes? A God send some days! & that’s coming from someone generally unbothered by leaving a mess of dishes in her wake. This dish is loaded with color, protein and fiber (especially fiber!) and is not just a one pan wonder but a very well rounded meal that’ll leave you satisfied and happy. Top with cheddar + make it vegetarian, vegan cheddar, or go without and top with some more cilantro to make it fully plant based. 🥰 No wrong or right answer here! #plantbasedrecipes #vegetarian #veganrecipes #herbyeats #onepanmeal
♬ Thirst Trap – Audrey Hobert
Notes
For extra heat, add diced jalapeño with the onion and bell pepper.