I’m not sure where to begin with this Southwest Sweet Potato and Black Bean Quinoa Skillet. It’s super satisfying with spicy, smoky flavors and an almost creamy texture. It’s also fast and easy to make and dirties only one (one!) skillet. And for bonus points, it’s healthy. Loaded with sweet potato, black beans, veggies, and quinoa, it’s big on protein and fiber, but vegan and gluten free.
For someone who gets easily bored with eating the same things, I’ve made this skillet twice in the past week and wouldn’t even hesitate to make it a third time.
That is high praise.
And while I’m going to go ahead and wholeheartedly promote this skillet dish as the primary ingredient in one of the best burritos I’ve mustered up in a long time, the recipe here is just for the filling.
This isn’t laziness on my part, rather, I don’t want to box it in.
Because in addition to the burritos, I also ate the filling solo for lunch two times this past week and was twice delighted. I also have a sneaking suspicion that it would be a delicious topping for nachos (Update: SUSPICION CONFIRMED).
Or whatever your heart desires.
Mine desires pickled jalapeños. And that fried egg.
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 tbs oil
- 1 red pepper
- 1 onion
- 1 medium sweet potato
- 2 clove garlic
- 1 cup dry quinoa
- 2 cups vegetable broth
- 1 14 ounce can black beans, drained and rinsed
- 1 lime
- In a small bowl, combine the chili powder, cumin, smoked paprika, cayenne, and salt. Dice the onion, red pepper, and sweet potato. Mince the garlic.
- Heat the oil in a saucepan over medium-high heat. When shimmering, add the onion, red pepper, sweet potato, and garlic. Saute for about 5 minutes or until onion is softened. Add the spice mixture and the quinoa and continue to cook, stirring, for another minute or two.
- Add the vegetable broth, bring to a boil, reduce heat to simmer and cover. Cook for 18-20 minutes or until quinoa is cooked through and the sweet potato is fork tender. The consistency will be a little saucier than quinoa cooked on it's own, so just taste a bit to see if the quinoa is thoroughly cooked.
- Remove from heat and stir in black beans and juice from the lime.