Mexican Black Bean Skillet


  • 2 Tbsp avocado oil
  • 1/2 yellow onion finely chopped
  • 3 cloves garlic
  • 1 red bell pepper cored and chopped
  • 1 cup uncooked quinoa soaked for 15 minutes or rice
  • 1 1/2 cups vegetable broth or water
  • 1 cup salsa or more to taste
  • 2 Tbsp chili powder
  • 1 tsp sea salt to taste
  • 1 (15-ounce) can black beans drained
  • 1 medium sweet potato chopped into 1-inch cubes
  • 1# hamburger (or ground chicken/turkey)


  1. Heat the avocado oil in a large pot or dutch oven over medium heat.
  2. Add the onion, garlic and bell pepper (and jalapeno if adding) and saute, stirring occasionally until onion is translucent, about 3 minutes.
  3. Remove from skillet and add in hamburger
  4. Heat hamburger until browned.
  5. Add cooked veggies back into skillet.
  6. Add the broth, salsa, chili powder and sea salt and bring to a full boil. Cover and reduce heat to a simmer. Cook for 5 minutes before adding the black beans and chopped sweet potato.
  7. Replace the cover and continue cooking until sweet potato and quinoa are cooked through, about 10 to 15 minutes.
  8. Stir well and taste for flavor. Add more sea salt and or salsa or lime juice to taste.

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