South Texas Black Bean and Sweet Potato Stew

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

Hearty vegan stew with sweet potatoes, black beans, and smoky spices, simmered to perfection. This Tex-Mex-inspired vegetarian recipe (vegan, gluten-free), ready in about 40 minutes, pairs sweet potato, black beans, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1 large, peeled and diced into 1/2-inch cubes (about 2 cups) sweet potato
• 1 can (15 oz), rinsed and drained black beans
• 1 large, diced onion
• 2 cloves, minced garlic
• 1, diced red bell pepper
• 1 cup vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 tablespoon olive oil
• to taste salt
• for garnish fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until translucent. Add 2 cloves minced garlic and 1/2 cup diced red bell pepper; cook for 3 minutes until fragrant.
2. Step 2: Stir in 2 cups diced sweet potato, 1 can rinsed black beans, 1 cup vegetable broth, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Bring to a simmer, then cover and cook for 20 minutes until sweet potatoes are tender.
3. Step 3: Season with salt to taste. Serve hot, garnished with fresh cilantro.