Half-Baked Sweet Potato and Black Bean Skillet
A hearty skillet dish combining roasted sweet potatoes and black beans with a smoky chipotle glaze. This mexican-inspired sheet pan (vegetarian) ready in about 60 minutes pairs medium, peeled and cubed sweet potatoes, drained and rinsed black beans, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, peeled and cubed sweet potatoes
- 1 cup, drained and rinsed black beans
- 2 tbsp olive oil
- 1 tsp chipotle in adobo
- 2 cloves, minced garlic
- 1 tsp cumin
- 1/2 tsp salt
- 1 tbsp lime juice
- 1/2 cup, chopped cilantro
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 2 medium sweet potatoes (peeled and cubed) with 1 tbsp olive oil and 1/2 tsp salt. Spread in a single layer on a baking sheet and roast for 25-30 minutes until tender and golden.
- Step 2: In a skillet, heat 1 tbsp olive oil over medium-high heat. Add 2 cloves minced garlic and sauté for 30 seconds until fragrant. Stir in 1 cup black beans, 1 tsp cumin, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally, until slightly caramelized.
- Step 3: Stir in 1 tsp chipotle in adobo, 1 tbsp lime juice, and 1/2 cup chopped cilantro. Mix until well combined. Transfer the roasted sweet potatoes to the skillet and stir to coat in the sauce. Cook for 5 minutes until the edges are crispy and the glaze thickens.
- Step 4: Serve immediately, garnished with additional cilantro and lime wedges.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Sweet Potato and Black Bean Skillet take to make?
Total time is about 60 minutes (20 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Half-Baked Sweet Potato and Black Bean Skillet?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Half-Baked Sweet Potato and Black Bean Skillet?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Half-Baked Sweet Potato and Black Bean Skillet for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Half-Baked Sweet Potato and Black Bean Skillet vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
