Easy and delicious, these skillet sweet potato black bean burrito bowls are packed with flavor. They are perfect for a simple weeknight meal!
I don’t know about you, but with the new routines this fall (unlike any year we’ve ever experienced), I can’t decide whether to buckle down and make things happen or hibernate under the covers until Christmas.
Since the hibernation option has officially been vetoed by my children (rude), all I can say is: bring on easy, skillet, weeknight dinners.
These skillet sweet potato black bean burrito bowls are excellent. And SO easy.
They definitely fall into the category of meals I could eat every day for the rest of forever thanks to the crazy amount of flavors popping up all over the place.
Skillet Burrito Situation
The foundation of this recipe is the sweet potato black bean burrito filling. Or topping, I guess.
After cooking the ground beef with a few essentials (like onion, salt, pepper, garlic), throw everything else in for a simmer:
- sweet potatoes
- black beans
- green chiles
- cumin + chili powder + oregano + paprika
- tomato paste
- chicken broth
Because sweet potatoes take a minute to soften, this mixture will cook on medium-low for 15-20 minutes.
It doesn’t need a lot of babysitting.
A couple check-ins and stirs to make sure it’s not sticking, and that’s about it. At this point, it should be smelling pretty darn amazing.
Warm, spicy, burrito-y.
How to serve it all up
Because this is a skillet sweet potato black bean burrito BOWL, we serve it burrito bowl-style over rice.
You could easily serve it over white or brown rice, quinoa, or the like. Or ditch the base layer completely and serve it more like a chili on its own.
The dressing matters
For this recipe, it is highly critical to a) make the dressing, b) use it, and c) add on a bunch of your other favorite burrito toppings.
The dressing couldn’t be simpler. You stir together:
- sour cream
- milk or buttermilk
- lots of lime juice (lots)
- salt + cilantro
It adds the perfect bright and creamy contrast to the hearty, warm burrito filling. Gah. The dressing is SO good.
The abundant burst of lime flavor is pretty necessary for the overall success of these burrito bowls.
We like to also layer on chopped cilantro, diced avocado, shredded cheese, fresh lime wedges, chopped tomatoes.
Gimme all the toppings.
These skillet sweet potato black bean burrito bowls are ridiculously good. I have a special place in my heart for meals that make the messiest jumble of colors and ingredients when you dig in? They’re the best.
Really easy and super straightforward to make, meals like this are going to save me.
FAQ’S FOR THESE BURRITO BOWLS:
Can I make it meatless?
I haven’t tried it, but I think you could easily leave out the meat. Saute the onion in a little oil with the salt, pepper and garlic, and then add the other ingredients and simmer until the sweet potatoes are tender.
Will another kind of bean or potato work?
Sure! I think this is pretty adaptable. If using white or yellow potatoes, the cooking time will be shorter.
Are these burrito bowls spicy?
Different brands of chili powder have different levels of spice, so a lot will depend on the kind of chili powder you use. Also the spice level will range depending on the green chiles (mild vs. hot).
Does this reheat well?
Yes! In fact, the burrito mixture does very well made ahead of time and refrigerated (the flavors are even better the next day). Also, it can be made and kept warm in a slow cooker for several hours.
Does the burrito mixture freeze well?
Yes, it sure does!
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Yield:
Serves 6-8
Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Ingredients
Creamy Lime Dressing:
- 1/2 cup sour cream
- 1/2 cup milk or buttermilk
- 1/4 cup finely chopped cilantro
- Zest of 1 lime
- Juice of 1 lime (about a tablespoon)
- Pinch salt
Burrito Mixture:
- 1 to 1 1/2 pounds ground beef
- 1/2 cup chopped onion
- 2 cloves garlic, finely minced, or 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 medium sweet potato (about 1 pound), peeled and small diced
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cans (4 ounces each) green chiles, drained
- 1 can (6 ounces) tomato paste
- 2 cups chicken broth (I use low-sodium)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika, smoked or regular
Rice/Toppings:
- Hot, cooked rice
- Diced avocados
- Shredded cheese
- Chopped tomatoes
- Lime wedges
- Chopped cilantro
Instructions
- For the dressing, stir together all the dressing ingredients. Refrigerate until needed (this can be made several days ahead of time).
- For the burrito mixture, in a large 12-inch or deep skillet, add the ground beef, onion, garlic, salt and pepper, and cook over medium heat, breaking the meat into small pieces as it cooks. When the meat is no longer pink, drain any excess grease.
- Add the sweet potatoes, black beans, green chiles, tomato paste, chicken broth, chili powder, cumin, oregano, and paprika. Stir to combine evenly. Bring the mixture to a simmer over medium heat. Cover, and cook for 15-20 minutes until the sweet potatoes are tender, stirring occasionally to prevent sticking. Adjust the heat, if needed. Add additional salt and pepper to taste, if needed.
- Serve the burrito mixture over hot, cooked rice and top with dressing and any additional toppings!
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Recipe Source: from Mel’s Kitchen Cafe
