Vegan Mexican Black Bean And Sweet Potato Skillet Recipe

Cooking Directions

• STEP 1.Heat olive oil in a large skillet over medium heat.
• STEP 2.Add diced onion and minced garlic to the skillet and sauté until the onion is translucent.
• STEP 3.Add diced sweet potatoes, black beans, diced tomatoes, vegetable broth, cumin, chili powder, and salt to the skillet. Stir well to combine.
• STEP 4.Cover the skillet and let the mixture simmer for about 15-20 minutes, or until the sweet potatoes are tender.
• STEP 5.Remove the lid and let the mixture cook for an additional 5 minutes to allow the flavors to meld together.
• STEP 6.Serve the skillet with rice or tortillas, and garnish with fresh cilantro and lime wedges.
• STEP 7.Enjoy!

Cooking Tips

• To save time, you can use canned black beans instead of cooking them from scratch.
• Feel free to adjust the spices according to your taste preferences.
• You can add some diced bell peppers or corn for extra flavor and texture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the skillet in a microwave or on the stovetop before serving.
• This dish is delicious on its own, but you can also serve it with avocado slices or vegan sour cream for added creaminess.