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Whole sweet potatoes at a market, an ingredient reference for sweet potato black bean skillet without tomatoes
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Sweet Potato Black Bean Skillet Without Tomatoes

Cook even sweet-potato cubes under a lid, then finish with cooked black beans, corn, cumin, smoked paprika, and lime. Makes four modest servings, with the final moisture adjusted for rice bowls or tortillas.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 modest servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion Diced, about 1 cup.
  • 1 large sweet potato About 1 pound; peeled and cut into 1/2-inch cubes.
  • 2 cloves garlic Minced.
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon fine salt Plus more to taste.
  • 1/4 teaspoon black pepper
  • 1/2 cup water Plus 1–2 tablespoons if needed.
  • 1 15-ounce can black beans Drained and rinsed; already cooked.
  • 1 cup frozen corn Measure before cooking; follow its package cooking instructions, including any required temperature and standing time.
  • 1 tablespoon lime juice Plus more to taste.
  • 2 tablespoons fresh cilantro Chopped; optional.

Equipment

  • 1 12-inch skillet with lid
  • 1 Knife and cutting board
  • 1 Colander
  • Measuring cups and spoons
  • 1 Broad spatula
  • equipment required by the frozen-corn package If its instructions require separate cooking.

Method
 

  1. Soften the onion. Heat the olive oil in the 12-inch skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened. It does not need to brown deeply.
  2. Coat the sweet potato with the seasonings. Add the sweet potato and cook for 3 minutes, stirring occasionally. Add the garlic, cumin, smoked paprika, salt, and black pepper; stir for 30 seconds.
  3. Steam the potato. Pour in 1/2 cup water and scrape any seasoning from the bottom. Cover, reduce the heat to medium-low, and cook for 10–14 minutes, stirring once halfway through. Test one of the largest cubes: a fork should enter with only slight resistance. If the pan is dry while the center is still hard, add 1–2 tablespoons water, replace the lid, and continue cooking.
  4. Cook the corn and warm the beans. Check the corn package before this stage. If its cooking directions fit this covered skillet method, add it from frozen with the drained beans; otherwise, cook the corn separately according to the package while the potato steams, then add it with the beans. Stir gently, cover, and cook for about 4–5 minutes until the mixture is hot and the potato is fork-tender. Follow any package minimum temperature or standing time; the estimate may need extending.
  5. Set the moisture and season. Uncover and cook for 2–3 minutes if liquid remains. For a rice topping, stop when no water is pooled but the beans still look glossy; for a tortilla filling, cook until the spatula leaves a brief clear trail. Remove from the heat and stir in 1 tablespoon lime juice. Taste before adding more lime or salt. Finish with the cilantro, if using.

Notes

Recipe status: No documented kitchen-test record was available during the article’s editorial revision. Times are estimates; use the potato and moisture checks.
Timing: About 10 minutes preparation and 25–30 minutes cooking, or 35–40 minutes total. The card uses the upper estimate. The corn’s package cooking requirements or additional potato steaming can extend the session.
Prepare before heating: Dice the onion, peel and cut the sweet potato into even 1/2-inch cubes, mince the garlic, drain and rinse the beans, and measure the water and seasonings. Weigh the potato when possible: a much larger potato changes the batch.
Corn: Measure 1 cup from frozen. Read its package first. Follow the specified cooking method, minimum temperature, and standing time; cook it separately while the potato steams if those directions do not fit the skillet stage. The same applies if using the article’s frozen-pea variation.
Texture: If the potato is hard and the pan dry, add the listed extra water, cover, and continue cooking before adding the beans. For rice bowls, finish with no pooled water and glossy beans. For tortillas, cook until the spatula leaves a brief clear trail. Dry beans are not a direct substitute for canned beans.
Storage: Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Reheat with a splash of water, stirring, until the food reaches 165°F. Freeze portions for up to 2 months for best texture; the sweet potato may soften after thawing. Keep fresh or crunchy toppings separate.