I find myself buying sweet potatoes each week. Sometimes I know ahead of time how I will use them, and other times I buy them and then it takes a couple of days to figure out how I want to put the recipe together. A couple of weeks ago I made these Black Bean and Sweet Potato Taquitos that came out really good. This skillet is somewhat similar to that recipe and also has some sautéed veggies. Let’s not forget about the cilantro avocado sauce! It’s soooo good!! Who would have thought black beans and sweet potatoes went so well together? You know I kept that in mind and couldn’t wait to make the next recipe! Something about the roasted sweet potatoes really gets me!
It took me forever to master chopping the potatoes into bite-sized pieces but now that I’ve done it so often, I try to incorporate them within my meals. Even with eggs for breakfast! Why not?
Now that I think about it you could certainly serve this fajita style (it is a skillet, after all!) with some tortillas on the side and even with some cheese! Make it your own!
Ingredients
- 2 sweet potatoes, peeled and diced small (about 3 cups)
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- ½ teaspoon salt
- 1 can black beans, drained and rinsed
- ¼ cup fresh cilantro, chopped
- 1 large zucchini, quartered and diced
- ½ small yellow onion, diced
- Sauce:
- 1 avocado
- 6 ounce cup fat-free plain Greek yogurt
- 1 clove garlic, minced
- Juice from 1 lime
- 2 teaspoons chopped cilantro
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with aluminum foil.
- In a large bowl, combine sweet potatoes, 2 tablespoons olive oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until fully combined. Place sweet potatoes onto baking sheet and roast for about 30 minutes, or until tender.
- Combine sauce ingredients in a food processor and blend until smooth. Set in the fridge until ready to use.
- In a large skillet, heat 1 tablespoon olive oil to medium heat. Sautee onion, bell pepper and zucchini for about 3-4 minutes, or until tender. Add garlic and sauté for about 30 seconds. Add black beans and cook for about 5 minutes. Add sweet potatoes to skillet and mix until hash is combined.
- Serve hot and top with 1-2 tablespoons avocado sauce.
Notes
Adapted from Cookin Canuck
