Vegan Black Bean and Sweet Potato Skillet

Heat the olive oil in a large skillet over medium-high heat. Add the diced sweet potato cubes in an even layer and cook undisturbed for 4-5 minutes to develop a light golden crust.

Add the diced onion to the skillet with the sweet potatoes. Sauté for 4 to 5 minutes, stirring occasionally, until the onions become translucent and the sweet potatoes are fork-tender.

Reduce the heat to medium. Stir in the minced garlic, ground cumin, smoked paprika, salt, and black pepper. Cook for about 1 minute until fragrant, stirring constantly to prevent burning.

Add the rinsed black beans and vegetable broth to the skillet. Toss everything together to combine and let it simmer for 3 to 4 minutes until the broth has mostly evaporated and the beans are heated through.

Remove the skillet from the heat, garnish with fresh chopped cilantro, and serve warm.