Sweet Potato and Black Bean Skillet
A colorful meatless skillet with Chili POW and an optional small Hot Lava finish.
Serves 4 • Prep: 15 minutes • Cook: 25 minutes
Ingredients
1 1/2 lb sweet potatoes, peeled and cut into 1/2-inch cubes
1 tbsp olive oil
1 small onion, diced
2 tsp C&O Chili POW
1/2 cup water, plus more as needed
1 can (15 oz) black beans, drained and rinsed
1 cup frozen corn
1 tbsp lime juice
Optional: 1/8 tsp Hot Lava
How to make it
Heat oil in a large covered skillet over medium heat. Cook onion 3 minutes. Add sweet potatoes and cook 5 minutes, stirring.
Stir in Chili POW and water. Cover and cook 10–12 minutes until potatoes are fork-tender, adding a splash of water if the pan dries.
Add beans and corn. Cook uncovered 5 minutes until steaming hot.
Stir in lime juice. For the hotter version, mix 1/8 tsp Hot Lava into the whole skillet after cooking, then taste a small cooled portion.
Swap or combine flavors
Hot Lava is an optional heat accent alongside Chili POW. Start with the stated small amount; do not substitute it tablespoon-for-tablespoon for the main seasoning.
Make it a meal
Serve over 2 cups cooked rice or tuck into warm tortillas. Add plain yogurt at the table if desired.
Shop the flavors
The blends are finely ground: coat food lightly and evenly. Hold additional salt until you have tasted the cooked dish. Cooking times are estimates; use the doneness instructions.
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