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Are you looking for a delicious, nutritious, and easy-to-make meal? The Sweet Potato Black Bean Taco Skillet is a fantastic option that ticks all the boxes. This one-pan dish combines the earthy sweetness of sweet potatoes with the hearty texture of black beans, creating a vibrant and satisfying meal that can be enjoyed for lunch or dinner. Not only is it packed with flavor, but it’s also a great way to incorporate more plant-based ingredients into your diet, making it perfect for vegetarians, vegans, and anyone seeking to explore healthier eating habits.

Sweet Potato Black Bean Taco Skillet

Discover the deliciousness of the Sweet Potato Black Bean Taco Skillet, an easy-to-make, nutritious meal perfect for lunch or dinner. This vibrant dish combines sweet potatoes and black beans, offering rich flavors that cater to various dietary preferences. Packed with vitamins and fiber, it promotes heart health and supports sustainable eating. Top it with your favorite garnishes and enjoy a wholesome, satisfying meal that everyone will love. Dive into plant-based goodness today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 red bell pepper, diced

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon salt (adjust to taste)

¼ teaspoon black pepper

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

½ cup cherry tomatoes, halved

2 tablespoons olive oil

1 lime, juiced

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Tortilla chips or corn tortillas (optional, for serving)

Instructions
 

In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and sauté for about 5-7 minutes, stirring occasionally, until they start to soften.

    Add the onions and red bell pepper to the skillet, cooking for another 3-4 minutes until the vegetables are fragrant and the onions are translucent.

      Stir in the minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Cook for about 1 minute until the spices are aromatic.

        Incorporate the black beans and corn kernels into the skillet, mixing everything well. Continue to cook for another 5 minutes until the sweet potatoes are tender and the beans are heated through.

          Once the sweet potatoes are soft, add the halved cherry tomatoes to the skillet and cook for an additional 2 minutes. Squeeze the lime juice over the mixture and stir to combine.

            Remove from heat and garnish with fresh cilantro. Serve immediately with avocado slices and your choice of tortilla chips or corn tortillas.

              Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings