Easy Sweet Potatoes and Black Beans Dinner

Sweet potatoes are at their peak right now, so take advantage of this nutrient-packed vegetable and add some beans for a flavorful, filling, and fiber-filled dinner that’s perfect for busy fall evenings!

Ingredients:

• 3 medium-sized sweet potatoes, washed, peeled, and diced into ¾” cubes
• 2-3 Tablespoons olive oil
• 3-4 cloves garlic, finely diced
• 6 small, sweet peppers, assorted colors, washed and diced, with all seeds and pith (ribs) removed
• 1 medium-sized red onion, diced (about 1 cup)
• ½ teaspoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon kosher or sea salt
• ½ teaspoon smoked black pepper
• 1 teaspoon chili powder
• ½ teaspoon red pepper flakes (optional, if you prefer a little more heat)
• 1 can (15 oz) low sodium black beans, rinsed and drained
• 3 ripe but still firm Roma tomatoes, chopped
• 2 ½ cups of baby spinach, washed and cut into chiffonade (roll spinach leaves together tightly then cut into thin ribbons)

For serving (optional):

• Sour cream
• Diced avocado
• Chopped cilantro

Directions:

1. Heat 2 tablespoons of olive oil is a large skillet over medium heat. When hot, add the sweet potato cubes, trying to spread them into a single layer so each piece can get caramelized. Cook for 8-10 minutes, adjusting pieces with tongs as needed to keep them from burning or sticking. Potatoes should be softened, but still firm as they will continue to cook.
2. Add garlic and cook for one minute, then add remaining spices and cook for two minutes, stirring constantly, until very fragrant. Add the onion and peppers and continue to cook for 3-5 minutes, until onions begin to turn translucent. (Note: if pan is too dry add another tablespoon of olive oil or a tablespoon or two of water.)
3. Add in the black beans and chopped tomatoes and cook for two minutes. Finally add the spinach and cook just until it starts to wilt and is bright green.
4. Serve immediately with a dollop of sour cream, some diced avocado, and a scattering of cilantro if desired.

This article first appeared in the September 2025 edition of the HealthPerks newsletter.