Chicken
$1.35per plate
Prep
10 min
Vegetarian · Sweet Potato
Sweet Potato and Black Bean Skillet
Meatless is where the cheapest dinners live, and this skillet proves it. Sweet potatoes cost about a dollar a pound and cook down soft and a little caramelized, a can of black beans adds filling protein for under a dollar, and a few warm spices tie it together. It works as a bowl over rice, a filling for tacos, or just a big skillet with cheese or avocado on top. Four servings, no meat, and about a dollar nineteen a plate.
$1.19per plate
Estimated recipe total
$4.76 · serves 4
Cook
15 min
Total
25 min
Serves
4
1 How to make it
1
Get the sweet potatoes going
Heat the oil in a large skillet over medium. Add the diced sweet potato with a pinch of salt, cover, and cook 8 to 10 minutes, stirring now and then, until it is nearly tender. Small, even dice cooks faster and browns better.
2
Add the aromatics
Stir in the onion, bell pepper, and garlic and cook until the pepper softens, about 4 minutes. Add the cumin, chili powder, and smoked paprika and stir for a minute so the spices toast and bloom in the oil.
3
Fold in the beans
Add the drained black beans and the salsa. Cook another 3 to 4 minutes, until everything is hot and the sweet potato is fork tender. Taste and adjust the salt; a little goes a long way with sweet potato.
4
Top and serve
Finish with cheese or diced avocado and a scatter of cilantro. Serve it as is, spooned over rice, or piled into warm tortillas for tacos.
2 Cheaper ingredient swaps
- Regular potatoes for the sweet potatoes. White or Yukon potatoes work if they are cheaper that week. They will be less sweet, so lean a little harder on the spices.
- Pinto or kidney beans for the black beans. Any canned bean works. Use whatever is on sale; a can of beans is the cheapest protein in the store.
- Frozen pepper strips for the fresh bell pepper. Frozen peppers are cheaper and there is no waste. Add them straight from the freezer with the onion.
- Add an egg on top. A fried egg turns this into a heartier dinner or a breakfast-for-dinner bowl for just a few cents more.
3 Budget tips
- Sweet potatoes are one of the cheapest, most filling vegetables, often about a dollar a pound. A couple of them anchor a whole dinner.
- A can of black beans is the cheapest protein you can buy. Rinse it well and it adds substance without any meat.
- Skipping meat entirely is the single easiest way to get a dinner under a dollar and a quarter a plate.
- Make a double batch and use the leftovers as taco or burrito filling later in the week for almost no extra work.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container for up to 4 days. It makes an excellent taco or grain-bowl filling the next day.
Freezer
Freeze cooled portions for up to 3 months. Sweet potato softens a little after freezing but the flavor holds up well.
Reheating
Reheat in a skillet over medium or in the microwave until hot. Add a splash of water if it looks dry and a fresh squeeze of lime or salsa to wake it up.
5 Nutrition (per serving)
Calories
290
Protein
10g
Fat
8g
Carbs
46g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
How do I cook sweet potatoes faster in a skillet?
Dice them small and even, about half-inch cubes, and cover the pan for the first several minutes so they steam and soften before you brown them. Crowding slows things down, so use a large skillet.
Is this filling enough without meat?
Yes. Between the sweet potato and a full can of black beans, it is hearty and high in fiber. Add cheese, avocado, or an egg on top if you want extra staying power.
Can I make it into tacos?
Absolutely. Spoon the skillet into warm tortillas with a little cheese and salsa. It also works over rice as a bowl or on its own.
How is $1.19 a plate figured?
The skillet runs about $4.76 for four servings, with no meat in it. Sweet potatoes and a can of beans are the main costs, both cheap year round.
Helpful Tools for This Recipe
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- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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