Vegan Mexican Black Bean and Sweet Potato Skillet

Name: Vegan Mexican Black Bean and Sweet Potato Skillet
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 2 Tbsp avocado oil; 1/2 yellow onion; 3 cloves garlic; 1 red bell pepper; 1 cup uncooked quinoa; 1 1/2 cups vegetable broth; 1 cup salsa; 2 Tbsp chili powder; 1 tsp sea salt; 1 15-ounce can black beans, drained; 1 medium sweet potato

User Reviews

4.4

36 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
12 servings
Calories
145 kcal
Course
Side Dish
Cuisine
American

Vegan Mexican Black Bean and Sweet Potato Skillet

Tyler Espinosa

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A vegan Mexican recipe with black beans, sweet potato, quinoa, salsa, and more!

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Ingredients

Servings

2 Tbsp avocado oil
1/2 yellow onion finely chopped
3 cloves garlic
1 red bell pepper cored and chopped
1 cup uncooked quinoa soaked for 15 minutes
1 1/2 cups vegetable broth or water
1 cup salsa or more to taste
2 Tbsp chili powder
1 tsp sea salt to taste
1 15-ounce can black beans, drained
1 medium sweet potato chopped into 1-inch cubes

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Instructions

Heat the avocado oil in a large pot or dutch oven over medium heat.
Add the onion, garlic and bell pepper (and jalapeno if adding) and saute, stirring occasionally until onion is translucent, about 3 minutes.
Add the quinoa, broth, salsa, chili powder and sea salt and bring to a full boil. Cover and reduce heat to a simmer. Cook for 5 minutes before adding the black beans and chopped sweet potato.
Replace the cover and continue cooking until sweet potato and quinoa are cooked through, about 10 to 15 minutes.
Stir well and taste for flavor. Add more sea salt and or salsa or lime juice to taste.
Add the dry quinoa to a saucepan and cover with 2 inches of water. Soak for at least 15 minutes (up to overnight). Drain the water and set aside until ready to use. You can prepare the rest of the recipe as the quinoa is soaking.