Imagine the warm embrace of a cozy kitchen, filled with the rich aroma of cumin and chili powder dancing in harmony with the sweetness of simmering sweet potatoes.
Picture a skillet brimming with vibrant colors—golden onions, earthy black beans, and the orange hue of tender sweet potatoes—melding together into a comforting, nourishing dish.
This delightful combination of flavors isn’t just food; it’s a balm for the soul, especially on busy weeknights or during leisurely Sunday suppers.
For me, these Sweet Potato Refried Beans with Chili once transformed a rushed Wednesday evening into a moment of peace and satisfaction, serving as a hearty meal that pleased both the kids and adults around the table.
Why You’ll Love It
- Delivers bold flavor with a perfect blend of cumin and chili powder.
- Uses pantry staples like black beans and vegetable broth for convenience.
- Freezes beautifully for easy meal prep and future enjoyment.
- Offers a nutritious twist with the inclusion of sweet potatoes.
- Complements a variety of dishes, enhancing your Mexican cuisine experience.
Ingredients
- 2 tablespoons olive oil — opt for extra virgin for better flavor
- 1 medium onion, diced — choose fresh to guarantee crispness
- 2 cloves garlic, minced — use fresh for a more robust taste
- 1 medium sweet potato, peeled and diced — select firm and unblemished
- 1 teaspoon ground cumin — adds an earthy aroma
- 1 teaspoon chili powder — adjust for heat preference
- 1 can (15 ounces) black beans, drained and rinsed — low-sodium preferred
- 1 cup vegetable broth — choose low-sodium for better control over seasoning
- Salt and pepper to taste — freshly ground for best flavor
- 1 tablespoon lime juice — freshly squeezed for brightness
- 2 tablespoons fresh cilantro, chopped — adds freshness and color
Step-by-Step Method
Heat the Oil
Heat the olive oil in a large skillet over medium heat. Allow it to warm up for about a minute to guarantee even cooking.
This step creates a flavorful base for the dish and helps prevent the onions and garlic from sticking to the pan. Be cautious not to overheat the oil to avoid burning the ingredients.
Sauté Onions and Garlic
Add the diced onion and minced garlic to the skillet. Sauté them until the onion becomes translucent, which should take about 3 to 5 minutes.
Stir occasionally with a wooden spoon to guarantee even cooking and prevent burning. This step enhances the aroma and flavor of the dish, setting the stage for the sweet potato.
Cook Sweet Potatoes with Spices
Stir in the diced sweet potato, ground cumin, and chili powder. Cook for about 5 minutes, allowing the sweet potatoes to start softening.
Stir occasionally to coat the sweet potatoes evenly with spices. This step infuses the potatoes with a rich, smoky flavor, complementing the sweetness of the potatoes.
Simmer with Beans and Broth
Add the drained black beans and vegetable broth to the skillet. Bring the mixture to a simmer.
Reduce the heat to low, cover the skillet, and let it cook for 20 minutes. This simmering process helps the sweet potatoes become tender while allowing the flavors to meld together beautifully.
Mash to Desired Consistency
Use a potato masher to mash the mixture until it reaches your desired consistency.
If you prefer a smoother texture, consider using an immersion blender. Mashing blends the ingredients into a cohesive mixture, allowing the flavors to harmonize. Adjust the consistency based on your preference for chunkiness or smoothness.
Season and Enhance
Season the mixture with salt and pepper to taste.
Stir in the lime juice and chopped cilantro to add a zesty, invigorating note. This step brightens the dish, balancing the richness of the beans and sweet potatoes.
Feel free to adjust the lime juice and cilantro quantities to suit your taste preferences for a rejuvenating finish.
Rest Before Serving
Let the refried beans rest for 5 minutes before serving.
This resting period allows the flavors to settle and intensify, guaranteeing a well-rounded taste. Serve the beans with warm tortillas or as a side with your favorite Mexican dishes.
Enjoy the delicious fusion of sweet and savory flavors in this wholesome meal.
Ingredient Swaps
- For a budget-friendly option, you can substitute the black beans with pinto beans or kidney beans.
- If you prefer a milder flavor, replace the chili powder with paprika.
- For a dietary swap, use coconut oil instead of olive oil for a different taste profile or to accommodate dietary restrictions.
You Must Know
- Dice Sweet Potato Evenly: Confirm the sweet potato is diced into uniform pieces to allow for even cooking, which helps in achieving a consistent texture when mashed.
- Let Beans Rest 5 Minutes: After cooking, allow the refried beans to rest for 5 minutes. This resting time helps the flavors meld together, enhancing the overall taste.
- Use Fresh Spices: Freshly ground cumin and chili powder will provide a more robust and aromatic flavor compared to pre-ground spices that have been sitting in your pantry.
- Adjust Consistency: Use a potato masher for a chunkier texture, or an immersion blender for a smoother finish. Adjust according to your preference.
- Season to Taste: Don’t forget to taste and adjust the seasoning with salt, pepper, lime juice, and cilantro to suit your palate, confirming a balanced and flavorful dish.
Serving Tips
- Serve with warm tortillas for a delicious, handheld meal option.
- Pair with Mexican rice and avocado slices for a balanced plate.
- Top with crumbled queso fresco and chopped green onions for added flavor.
- Use as a filling for tacos or burritos with your favorite toppings.
- Serve alongside grilled vegetables for a wholesome, colorful meal.
Storage & Make-Ahead
Sweet Potato Refried Beans can be stored in an airtight container in the refrigerator for up to 4 days.
They also freeze well for up to 3 months.
For make-ahead convenience, prepare the dish and refrigerate or freeze.
Then reheat gently on the stove before serving.
Reheating
To gently reheat sweet potato refried beans, use the microwave on low.
Stir occasionally.
Alternatively, warm them slowly on the stovetop or in the oven at a low temperature.
Mexican Culinary Significance
Reheating this comforting dish brings back memories of its vibrant origins. I recall wandering through bustling Mexican markets, the air filled with the earthy aroma of cumin and chili powder.
These spices, so essential to Mexican cuisine, transform humble ingredients into something extraordinary. Sweet potatoes, with their natural sweetness, blend perfectly with black beans, a staple in Mexican kitchens known for their versatility and heartiness.
As I prepare this dish, I’m reminded of sharing meals with friends, their laughter mingling with the sizzle of onions and garlic. Each bite is a celebration of Mexican culinary traditions, where simple, fresh ingredients are cherished for their ability to create warmth and comfort.
The final touch of lime and cilantro adds a bright, zesty note, reminiscent of sunny afternoons in Mexico.
Final Thoughts
Give this Sweet Potato Refried Beans with Chili recipe a try and enjoy a deliciously unique twist on a classic dish! Feel free to tweak the spices to your liking for a personalized touch.
Frequently Asked Questions
Can I Use Canned Sweet Potatoes Instead of Fresh Ones?
I’ve swapped fresh sweet potatoes for canned before, and it worked beautifully. The canned ones save time and still bring that lovely sweetness. Just drain them well to avoid a watery dish, and you’re golden!
How Can I Make This Dish Spicier?
To spice things up, I’d toss in some diced jalapeños or a dash of cayenne pepper. Once, I added both, and the dish burst with fiery warmth, like a cozy bonfire on a chilly night.
Is It Possible to Use a Different Type of Bean?
Absolutely, I’ve swapped black beans for kidney beans before, and it was delightful! The kidney beans’ rich, creamy texture added a hearty depth that paired beautifully with the spices. Try it and let your taste buds dance!
Are There Any Suitable Substitutions for Cilantro?
I understand not everyone loves cilantro’s flavor. Personally, I’ve swapped it with fresh parsley before, and it worked like a charm. The parsley added a vibrant green touch and a gentle, revitalizing taste to my dish.
Can I Freeze the Leftovers for Later Use?
Yes, you can freeze leftovers! I once did, and when I reheated them, the flavors danced even more vibrantly. Just cool them first, then store in airtight containers. It’s like preserving a piece of culinary sunshine.
Sweet Potato Refried Beans with Chili
Equipment
- 1 large skillet
- 1 Medium saucepan
- 1 Wooden spoon
- 1 potato masher
- 1 Knife
- 1 Cutting board
Ingredients
- 2 tablespoon olive oil
- 1 medium onion diced
- 2 clove garlic minced
- 1 medium sweet potato peeled and diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can black beans 15 ounces, drained and rinsed
- 1 cup vegetable broth
- salt and pepper to taste
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro chopped
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic, and sauté until the onion is translucent.
- Stir in the diced sweet potato, cumin, and chili powder, and cook for about 5 minutes.
- Add the black beans and vegetable broth to the skillet, and bring to a simmer.
- Reduce the heat to low, cover, and cook for 20 minutes or until the sweet potatoes are tender.
- Use a potato masher to mash the mixture until it reaches your desired consistency.
- Season with salt and pepper to taste.
- Stir in the lime juice and chopped cilantro.
- Let the refried beans rest for 5 minutes before serving.
Notes
