High-Fiber Black Bean Skillet

How to Make High-Fiber Black Bean Skillet

1. 1

   Step 1: Prep the grains and vegetables

   Rinse the quinoa under cold water in a fine-mesh sieve until water runs clear; set aside to drain. Peel and dice the sweet potato into 1/2-inch cubes, dice the onion, and mince the garlic. (If you like, give the beans a quick look for debris but do not drain them yet.)

   For this step

   • 1 poundSweet potato, peeled and diced into 1/2-inch cubes
   • 1 mediumYellow onion, diced
   • 2 clovesGarlic, minced
   • 3/4 cupQuinoa, rinsed
   
2. 2

   Step 2: Sauté the aromatics and sweet potato

   Heat the olive oil in a large, heavy skillet over medium heat until shimmering. Add the diced onion and cook, stirring, until translucent, about 3–4 minutes, then add the garlic and diced sweet potato and cook until the potato begins to soften and brown in spots, about 7–8 minutes total.

   For this step

   • 1 tablespoonExtra-virgin olive oil
   
3. 3

   Step 3: Add quinoa, spices and broth; simmer

   Stir the rinsed quinoa and ground cumin into the skillet to toast briefly (about 30 seconds) so the flavors bloom. Pour in the vegetable broth, bring to a gentle boil, then reduce heat to low, cover and simmer until the quinoa is tender and the sweet potato is cooked through, about 12–15 minutes. Remove the lid and fluff with a fork.

   For this step

   • 1 teaspoonGround cumin
   • 1 1/2 cupsLow-sodium vegetable broth
   
4. 4

   Step 4: Finish with beans, lime and cilantro

   Add the drained black beans to the skillet and cook, stirring, just until heated through, 2–3 minutes; squeeze in the lime juice and fold in the chopped cilantro. Taste and season with salt and pepper as needed, then serve warm, garnished with extra cilantro or a lime wedge if desired.

   For this step

   • 2 15 oz cansBlack beans, drained (about 15 oz each)
   • 1 limeFresh lime (juice of 1 lime)
   • 1/4 cupFresh cilantro, chopped
   

1. Rinse the quinoa under cold water in a fine-mesh sieve until water runs clear; set aside to drain. Peel and dice the sweet potato into 1/2-inch cubes, dice the onion, and mince the garlic. (If you like, give the beans a quick look for debris but do not drain them yet.)
2. Heat the olive oil in a large, heavy skillet over medium heat until shimmering. Add the diced onion and cook, stirring, until translucent, about 3–4 minutes, then add the garlic and diced sweet potato and cook until the potato begins to soften and brown in spots, about 7–8 minutes total.
3. Stir the rinsed quinoa and ground cumin into the skillet to toast briefly (about 30 seconds) so the flavors bloom. Pour in the vegetable broth, bring to a gentle boil, then reduce heat to low, cover and simmer until the quinoa is tender and the sweet potato is cooked through, about 12–15 minutes. Remove the lid and fluff with a fork.
4. Add the drained black beans to the skillet and cook, stirring, just until heated through, 2–3 minutes; squeeze in the lime juice and fold in the chopped cilantro. Taste and season with salt and pepper as needed, then serve warm, garnished with extra cilantro or a lime wedge if desired.