Latin-inspired

Sazon Black Bean Sweet Potato Skillet

Sweet potatoes, black beans, peppers, sazon, lime, and yogurt sauce make a colorful one-pan vegetarian dinner.

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Sazon Black Bean Sweet Potato Skillet

Sazon brings a savory, colorful flavor base that makes pantry beans and sweet potatoes feel more intentional.

The seasoning blooms in oil before the vegetables go in, so the whole skillet tastes seasoned instead of dusted at the end.

Black beans add protein and fiber, while sweet potatoes make the pan filling enough for dinner.

A quick lime yogurt sauce keeps the sweet and savory flavors from getting heavy.

Cut the sweet potatoes small.

Half-inch pieces brown and soften faster, which keeps this in weeknight territory.

For something else to cook in the same spirit, try Sweet Potato Black Bean Burrito Bowls or Red Lentil Dal with Spinach.

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Directions

  1. Warm olive oil in a large skillet over medium-high heat.
  2. Add sweet potatoes and cook for 8 minutes, stirring occasionally.
  3. Stir in onion, bell pepper, garlic, sazon, and 1/2 teaspoon salt.
  4. Cook for 8 to 10 minutes, until the sweet potatoes are tender and browned.
  5. Fold in black beans and cook for 3 minutes, until hot.
  6. Stir Greek yogurt with lime juice and a pinch of salt.
  7. Serve the skillet with lime yogurt and cilantro.

Nutrition

Nutrition Information

Estimated per serving: 480 calories, 18 g protein, 78 g carbohydrates, 12 g fat.

Variations

Recipe Variations

- Add cooked chicken or shrimp.
- Use pinto beans instead of black beans.
- Top with avocado or pickled onions.

Notes

  • If the pan gets dry before the sweet potatoes soften, add 2 tablespoons water.
  • Use low-sodium beans if your sazon is salty.
  • A cast-iron skillet gives the best browning.

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