Sweet Potato and Black Bean Burrito Skillet

• 97
  2 tbsp avocado oil

  Avocado Oil97$49.00Buy from Casa Ayla
• 86
  2 sweet potatoes, peeled and diced into 1/2-inch cubes

  Org Sweet Potatoes86$0.67Buy from Refill Therapy
• 3 tbsp water
• 91
  1 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 90
  1 tsp ground cumin

  Cumin, Ground Organic90$9.99Buy from The Mediterranean Dish
• 89
  1 tsp chili powder

  Organic Chili Powder89$28.47Buy from Spicely Organics
• 1/2 tsp salt
• 1/4 tsp black pepper
• 91
  1 1/2 cups black beans, cooked and drained

  Organic Black Beans91$7.29Buy from Fresh Acres
• 90
  1 cup salsa

  CADIA Salsa, Organic, Medium90$19.22Buy from DestGlow
• 91
  1 cup white cheddar cheese, shredded

  White Cheddar (Raw Organic Grassfed)91$8.99Buy from Nutrient Farm

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1. 1

   Warm the avocado oil in a deep 12-inch cast-iron or heavy skillet over medium heat for about 2 minutes until shimmering.

2. 2

   Add the diced sweet potatoes and cook, stirring occasionally, for 3 minutes to begin browning the edges.

3. 3

   Add the water to the skillet, immediately cover tightly with a lid, and reduce heat to medium-low; steam undisturbed for 7 minutes until the sweet potatoes are fork-tender.

4. 4

   Remove the lid, return the heat to medium, and stir in the garlic powder, ground cumin, chili powder, salt, and black pepper, cooking for 1 minute until fragrant.

5. 5

   Pour in the cooked black beans and salsa, folding gently to coat the sweet potatoes, and simmer uncovered for 3 minutes until bubbling and hot throughout.

6. 6

   Scatter the shredded white cheddar cheese evenly across the top, cover with the lid, and cook over low heat for 2 minutes until the cheese is completely melted and bubbly.

7. 7

   Remove from the heat and let rest uncovered for 1 minute before serving directly from the warm skillet.