This chorizo sweet potato black bean skillet is a simple meal filled with hearty flavors. It comes together quickly, making it a fantastic option for busy weeknights or last-minute dinners.
This recipe tackles challenges like uneven cooking and bland flavors, providing a wholesome meal filled with enticing spices and nutritious ingredients.
I often face the challenge of putting together a filling meal when time is short, and this dish really helps. It tackles the typical issues of underseasoned or bland meals, keeping everyone at the table satisfied. You’ll love how it can easily be adjusted depending on what’s in your pantry.
What I enjoy most about this recipe is its ease of preparation. With a prep time of just 10 minutes and cooking in about 30 minutes, you’ll be serving a warm, flavorful dish that’s ready in no time. If you’re interested in more delicious and easy meals, check out my Broccolini Frittata for another quick dinner idea.
Table of contents
Why You Will Love This Recipe
- Full of Flavor Chorizo adds a bold, savory kick that elevates the sweetness of the potatoes and the heartiness of black beans, making each bite something truly special.
- Hearty and Filling With substantial ingredients like sweet potato and black beans, this skillet dish offers satisfying comfort, easily serving as a stand-alone meal or alongside your favorite sides.
- Simple Preparation Cooking everything in one skillet means fewer dishes to wash, keeping your cooking experience uncomplicated and your cleanup quick; just what you want after a long day.
- Great for Meal Prep You can easily store leftovers in the fridge, allowing you to enjoy this dish throughout the week; all you need is a quick reheat for a fast, tasty lunch or dinner.
Chorizo Sweet Potato Black Bean Skillet
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: main course
- Method: skillet cooking
- Diet: halal
Description
A delicious and hearty Sweet Potato and Black Bean Chorizo Bowl, perfect for a satisfying meal.
Ingredients
-
- 1/2 tablespoon (7 ml) extra virgin olive oil
- 1 small sweet potato (approximately 1 1/2 cups peeled and chopped)
- 1 small shallot (or 1/2 small onion), chopped
- 6 ounces (170 g) Mexican pork chorizo
- 1/2 cup (120 ml) black beans, rinsed
- 1 3/4 cups (420 ml) chicken broth
- 1/2 cup (120 ml) salsa verde
- 1/2 cup (90 g) long grain white rice
- Chopped cilantro, to taste (optional garnish)
Instructions
- Step 1: Heat the Skillet: Place a large skillet over medium heat. Add 1/2 tablespoon extra virgin olive oil. Heat the oil until it shimmers on the surface, indicating it is hot enough for cooking.
- Step 2: Sauté the Vegetables: Add 1 small peeled and chopped sweet potato and 1 small chopped shallot (or 1/2 small onion) to the skillet. Stir occasionally and cook for 4-5 minutes until the sweet potatoes begin to soften but are not fully tender. Stirring occasionally prevents uneven cooking and browning.
- Step 3: Cook the Chorizo: Add 6 ounces Mexican pork chorizo to the skillet. Turn the heat up slightly. Break the chorizo apart as it cooks, stirring frequently, until it is browned and fully cooked through but not tough. Avoid overcooking for best texture.
- Step 4: Add Beans and Broth: Pour in 1/2 cup rinsed black beans, 1 3/4 cups chicken broth, and 1/2 cup salsa verde. Stir to combine everything thoroughly. Increase heat to bring the mixture to a boil. The broth will create a flavorful cooking base for the rice.
- Step 5: Cook the Rice: Add 1/2 cup long grain white rice to the skillet and stir well. Cover the skillet with a lid, then reduce the heat to low and let it simmer for 15-18 minutes. Cook until the rice is tender and slightly fluffy. If the rice is still hard after 18 minutes, add an additional 1/4 cup chicken broth, cover, and simmer for 3-5 more minutes. If the skillet gets dry during cooking, add chicken broth 1/4 cup at a time to maintain moisture.
- Step 6: Garnish and Serve: Remove from heat. Sprinkle chopped cilantro over the top. Serve the dish as it is, or with tortilla chips, tortillas, guacamole, or a drizzle of salsa verde for extra flavor.
Notes
-
- Room Temperature: Store leftovers in an airtight container at room temperature for up to 2 days, away from direct sunlight.
- Refrigeration: Transfer leftovers to an airtight container and refrigerate at 40°F (4°C) or below for up to 4 days. Reheat thoroughly before serving.
- Freezing: Freeze the dish in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Use firm, smooth-skinned sweet potatoes for best texture and natural sweetness. Rinse canned black beans to reduce sodium and improve texture.
- Break up the chorizo while cooking for an even, crumbly texture and to release flavors without toughness.
- Add additional chicken broth in small increments if the skillet becomes dry or if rice needs more cooking time.
- Stir sweet potatoes while sautéing to prevent uneven browning or burning; if browning occurs too quickly, reduce heat slightly after 4 minutes.
- Fresh garlic and freshly ground cumin add depth; avoid garlic presses to prevent bitterness.
- Reheat leftovers on the stovetop over low heat or in a microwave until hot throughout. Adding a splash of chicken broth while reheating can help maintain moisture.
- Serve this Sweet Potato and Black Bean Chorizo Bowl with tortilla chips or warm tortillas. Pair it with guacamole, a fresh avocado and tomato salad, grilled asparagus, or lime cilantro rice to complement the flavors.
- Substitute black beans with pinto beans if desired, using the same quantity and rinsing well.
- For a vegetarian version, omit the chorizo and increase the black beans to 1 cup; substitute chicken broth with vegetable broth.
- Use quinoa or lime cilantro rice in place of white rice for added nutrition.
- Choose fresh, spicy Mexican pork chorizo for optimal flavor and texture. Avoid pre-cooked varieties.
- Select firm, heavy sweet potatoes with smooth skin. Season with kosher salt to enhance their natural sweetness.
- Canned rinsed beans are convenient; if using dried, soak overnight before cooking.
- Yellow onions offer sweetness and depth; ensure firmness and lack of soft spots.
- Use extra virgin olive oil for its rich, mild flavor. Avoid oils with strong smokiness that can overpower the dish.
Nutrition
- Calories: Not specified
- Sugar: Not specified
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Chorizo: Choose a good quality, spicy chorizo for rich flavor. Fresh chorizo works best for this dish; avoid pre-cooked varieties for optimal texture.
- Sweet potatoes: Look for firm, smooth-skinned sweet potatoes. They should feel heavy for their size. Kosher salt really brings out their natural sweetness, so don’t skip it!
- Black beans: Canned black beans are super convenient; rinse them well to remove excess sodium. If using dried beans, soak them overnight for the best texture and flavor.
- Onion: A yellow onion adds sweetness and depth; make sure it’s firm with no soft spots. Properly sautéing it enhances the overall taste of the skillet dish.
- Garlic: Fresh garlic cloves will deliver the best flavor. Use a knife to finely chop them instead of a garlic press, which can sometimes create bitterness.
- Red bell pepper: Opt for bright, glossy peppers with no blemishes. They add a nice crunch and sweetness that balances the heat from the chorizo.
- Cumin: Ground cumin adds warmth and a distinct earthy flavor. Make sure it’s fresh for maximum impact; older spices lose their potency.
- Olive oil: Use extra virgin olive oil for its rich flavor; it helps cook the veggies and chorizo while keeping everything moist. Avoid oils with strong smokiness that can overwhelm the dish.
Recipe Tips
- If sweet potatoes brown too quickly, reduce heat slightly 4 minutes into cooking and stir frequently to avoid burning.
- When chorizo isn’t browning well, increase the heat 5 minutes after adding it to ensure it cooks through and releases flavors.
- If rice remains hard after 18 minutes of cooking, add 1/4 cup more chicken broth, cover, and simmer for an additional 3-5 minutes.
- When beans seem dry, rinse them under cold water before adding to the skillet to improve texture and prevent mushiness.
- If the skillet gets too dry while simmering, add chicken broth 1/4 cup at a time, ensuring the dish stays moist.
Serving Suggestions
Serve chorizo sweet potato black bean in bowls with a side of lime cilantro rice or quinoa for added nutrition. Pair with a fresh avocado and tomato salad or grilled asparagus for color and crunch.
Use chorizo sweet potato black bean to make burritos, enchiladas, or stuffed peppers. Add to tacos or salad for a hearty, filling option that pleases various palates.
Top with a drizzle of salsa verde or guacamole for added flavor. A sprinkle of feta or diced jalapeños can enhance the dish’s profile.
Recipe variations
- You can use diced sweet potatoes or substitute with diced butternut squash for a similar texture and natural sweetness in your chorizo sweet potato black bean skillet.
- Add 1/2 cup salsa verde and 1-3/4 cups chicken broth for seasoning and cooking liquid, providing a tangy, mildly spicy base that complements the chorizo and beans well.
- Either Mexican pork chorizo or a plant-based chorizo alternative works for making this skillet, adjusting cooking time until the chorizo is thoroughly cooked and browned.
- If cooking for more than 6, double the ingredients and use a larger skillet to maintain even cooking and flavor absorption, similar to techniques used in the Southwest Sweet Potato Black Bean and Rice recipe.
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How to Store?
To keep your chorizo sweet potato black bean skillet fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container and store at room temperature up to 2 days. Keep away from direct sunlight.
Refrigeration: Transfer to an airtight container, refrigerate at 40°F or below up to 4 days. Reheat thoroughly before serving.
Freezing: Seal in a freezer-safe container or freezer bag, freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
If you enjoyed this chorizo sweet potato black bean or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
