Sweet Potato and Black Bean Skillet
Tender spiced sweet potatoes and hearty black beans sautéed with poblano pepper, topped with sunny-side-up eggs and fresh cilantro.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 3
- Cuisine: Latin
- Difficulty: Easy
- Cost: $2.18/serving
Dietary
- Vegetarian
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Pescatarian
- High-Fiber
- Kosher
- Halal
- Low-Saturated-Fat
Tags
- one-pot
- sauté
- quick
- healthy
- budget-friendly
- smoky
Ingredients
- 2 tablespoon olive oil
- 1 pound sweet potato (peeled and diced into 1/2-inch cubes)
- 1 poblano pepper (medium, seeded and diced)
- 0.5 cup red onion (diced)
- 1 can black beans (15 oz can, rinsed and drained)
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 3 eggs (large)
- 2 tablespoon fresh cilantro (chopped)
Instructions
- Heat 2 tablespoons olive oil in a 12-inch nonstick or cast-iron skillet over medium-high heat.
- Add 1 pound diced sweet potatoes, 1 diced poblano pepper, and 1/2 cup diced red onion to the skillet. Cook for 8 minutes, stirring occasionally, until sweet potatoes are browned and fork-tender.
- Stir in 1 can drained black beans, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt. Cook for 2 minutes until beans are warmed through.
- Create 3 small wells in the vegetable mixture. Crack 1 large egg directly into each well. Cover the skillet with a lid and cook on medium-low for 4 to 5 minutes, until egg whites are set and yolks remain runny.
- Remove from heat and garnish with 2 tablespoons chopped fresh cilantro before serving.
Notes
To meal prep, prepare the sweet potato and bean hash without the eggs and store in an airtight container for up to 4 days. Reheat individual portions in a skillet and cook a fresh egg on top.
Nutrition (per serving)
- Calories: 426
- Protein: 17.8 g
- Carbohydrates: 59.1 g
- Fat: 13.9 g
- Fiber: 12.2 g
- Sodium: 1031 mg
- Saturated Fat: 2.3 g
- Sugar: 10.3 g
- Cholesterol: 169 mg