Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cups sweet potato, peeled and cut into 1/2-inch cubes
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) fire-roasted diced tomatoes with juices
  • 1/2 cup vegetable broth
  • 1 tsp maple syrup
  • 1 lime, juiced
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the diced onion and sweet potato cubes; sauté for 7–9 minutes, stirring occasionally, until the potatoes are fork-tender and have developed a mahogany-colored exterior.
  2. Reduce heat to medium. Stir in the minced garlic, chili powder, cumin, and smoked paprika. Toast the spices for 60 seconds until fragrant.
  3. Pour in the black beans, fire-roasted tomatoes, vegetable broth, and maple syrup. Stir well to combine, cover the skillet with a lid, and simmer for 8–10 minutes until the liquid has reduced into a thick, glossy sauce.
  4. Remove from heat. Stir in the fresh lime juice and chopped cilantro.