South Texas Black Bean and Sweet Potato Stew
Hearty vegan stew with sweet potatoes, black beans, and smoky spices, simmered to perfection. This tex-mex-inspired vegetarian (vegan, gluten-free) ready in about 40 minutes pairs (15 oz), rinsed and drained black beans, large, diced onion, minced garlic 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 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
- 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
Instructions
- 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.
- 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.
- Step 3: Season with salt to taste. Serve hot, garnished with fresh cilantro.
Frequently asked questions
How long does South Texas Black Bean and Sweet Potato Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 South Texas Black Bean and Sweet Potato Stew?
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 large, diced onion from drying out.
Can I substitute ingredients in South Texas Black Bean and Sweet Potato Stew?
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 South Texas Black Bean and Sweet Potato Stew 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 South Texas Black Bean and Sweet Potato Stew vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Amazing how much flavor comes from such simple ingredients. Served with avocado slices and it was perfect.
- ★★★★★
This is my new go-to weeknight meal. So simple, so satisfying, and the whole family devoured it.
- ★★★★★
Made this for a dinner party—it was the star of the table. The smoky spices paired perfectly with the sweet potatoes.
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