Sweet Potato, Kale, and Black Bean Skillet
Sweet Potato, Kale, and Black Bean Skillet - a delicious hearty vegan skillet bursting with southwest flavor even picky eaters love!
Servings: 6
Ingredients
- 2 tbsp avocado oil
- 2 sweet potatoes peeled and cut into 1" chunks
- 1 onion diced
- 2 tbsp minced garlic
- 3 cups kale chopped
- 1 can black beans drained,
- 2 tablespoons taco seasoning
Instructions
- In a large nonstick skillet heat oil to shimmery, about 30 seconds, on medium.
- Add diced sweet potatoes to pan, cook lightly until starting to soften, about 5 minutes. Stir occasionally to prevent burning or sticking.
- Add onion and cook, stirring occasionally, until sweet potatoes and onion are soft, another 5 minutes.
- Stir in garlic and taco seasoning, toss to evenly mix.
- Add kale and black beans and stir, cooking until kale is soft, about 5 minutes.
- Remove from stove and serve.
- Enjoy!
Nutrition
Serving: 1g | Calories: 268kcal | Carbohydrates: 41g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Sodium: 761mg | Fiber: 12g | Sugar: 7g
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