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Sweetpotato and Black Bean Frittata

* NOTE: A cast iron skillet works best, as the final cooking steps are done in the oven! 2014 – Blue Ribbon Winner – NC State Fair Gara Pollock ~ Durham, NC
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  • 1-2 tablespoons of vegetable oil
  • 1 large white onion
  • 2 cups diced sweetpotatoes
  • 1 15 oz. can black beans
  • 1 11 oz. can of Mexicorn
  • 8 large eggs
  • 1/4 cup milk
  • 1 cup shredded cheese, mix of cheddar & smoked Gouda works best
  • Jalapeños from a jar
  • 1 ripe avocado
  • salt and pepper to taste


  • Preheat oven to 350°
  • Thinly slice onion and dice sweet potato into small cubes
  • Heat oil over medium heat, sauté onion over medium heat for 3 minutes
  • Add sweetpotato
  • Salt & pepper to taste and cover with lid until sweetpotatoes soften (approx. 10 minutes)
  • Remove cover and cook until all water evaporates. Add corn and cook until vegetables begin to caramelize.
  • Drain black beans
  • Add beans and mix well
  • Beat eggs with 1/4 cup water using salt and pepper to your preference.
  • Add egg mixture to skillet.
  • Reduce heat to low and cook just until eggs begin to set
  • Sprinkle cheese and jalapeños over the top
  • Put skillet in oven and bake for 10-15 minutes
  • Turn up to broil just until cheese begins to bubble
  • Remove from oven and top individual servings with avocado, salsa or sour cream