Black Bean Sweet Potato Taco Skillet Recipe
Introduction
Black Bean Sweet Potato Taco Skillet is a hearty, flavorful one-pan meal perfect for busy weeknights. Combining tender sweet potatoes, black beans, and zesty spices, it’s a comforting vegetarian dish that’s easy to make and sure to satisfy.
Ingredients
- 1 large sweet potato (about 12 oz.), peeled, cut into 1/2″ cubes
- 1 1/2 tsp. kosher salt, divided
- 2 tbsp. neutral oil
- 1 small yellow onion, finely chopped
- 1/2 red bell pepper, seeds and ribs removed, chopped
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 3/4 tsp. ground cumin
- 1 (14.5-oz.) can black beans, drained, rinsed
- 1 (14.5-oz.) can diced tomatoes
- 3 oz. tortilla chips, partially broken (about 3 cups)
- 1 cup shredded Mexican cheese blend (about 4 oz.), divided
- Fresh cilantro leaves, for serving
- Sour cream, for serving
Instructions
- Step 1: In a large, wide skillet, cover the sweet potato cubes with cold water and season with 1 teaspoon of salt. Bring to a boil over high heat and cook until the potatoes are tender, about 4 to 5 minutes. Drain the potatoes and wipe out the pan.
- Step 2: Return the skillet to medium heat and add the oil. Add the chopped onion, red bell pepper, and 1/2 teaspoon of salt. Cook, stirring occasionally, until softened, about 7 to 9 minutes.
- Step 3: Stir in the chili powder, garlic powder, and cumin. Cook, stirring, until fragrant, about 30 seconds more.
- Step 4: Add the cooked sweet potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon salt, and 1/2 cup water. Toss to combine and bring to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
- Step 5: Preheat your broiler. Add the broken tortilla chips and 1/4 cup shredded cheese to the skillet and gently toss to mix, keeping some chips intact.
- Step 6: Sprinkle the remaining 3/4 cup cheese evenly on top.
- Step 7: Broil the skillet, watching carefully, until the cheese is melted and bubbling, about 1 to 2 minutes.
- Step 8: Remove from the oven, garnish with fresh cilantro, and serve with sour cream on the side.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or a diced jalapeño when cooking the onions and peppers.
- Swap out the Mexican cheese blend for a vegan cheese to make this recipe dairy-free.
- Use sweet potato fries if you’re short on time; just add them directly in step 4 instead of boiling cubes.
- Garnish with avocado slices or a squeeze of lime for added freshness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or microwave until warmed through. To keep the chips from getting soggy, you can add fresh chips before serving after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the skillet filling up to step 4 in advance and refrigerate it. Add the chips and cheese and broil just before serving for best results.
Is this recipe gluten-free?
It can be gluten-free if you use gluten-free tortilla chips. Always check the labels to be sure.
PrintBlack Bean Sweet Potato Taco Skillet Recipe
This Black Bean Sweet Potato Taco Skillet is a hearty, flavorful one-pan meal combining tender sweet potatoes, black beans, and a blend of warming spices. Topped with crispy tortilla chips and melted Mexican cheese, it offers a satisfying texture and vibrant taste. Perfect for a quick weeknight dinner with an easy broil finish for cheesy perfection.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Beans
- 1 large sweet potato (about 12 oz.), peeled, cut into 1/2″ cubes
- 1 small yellow onion, finely chopped
- 1/2 red bell pepper, seeds and ribs removed, chopped
- 1 (14.5-oz.) can black beans, drained, rinsed
- 1 (14.5-oz.) can diced tomatoes
Spices and Seasonings
- 1 1/2 tsp. kosher salt, divided
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 3/4 tsp. ground cumin
Other Ingredients
- 2 tbsp. neutral oil
- 3 oz. tortilla chips, partially broken (about 3 cups)
- 1 cup shredded Mexican cheese blend (about 4 oz.), divided
- Fresh cilantro leaves, for serving
- Sour cream, for serving
Instructions
- Cook the Sweet Potatoes: In a large, wide skillet, cover the peeled and cubed sweet potatoes with cold water and season with 1 teaspoon of kosher salt. Bring to a boil over high heat and cook until the potatoes are tender, about 4 to 5 minutes. Drain the potatoes and wipe out the pan.
- Sauté the Vegetables: Using the same skillet over medium heat, heat 2 tablespoons of neutral oil. Add the finely chopped onion, chopped red bell pepper, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes. Stir in chili powder, garlic powder, and cumin and cook for another 30 seconds until fragrant.
- Combine Ingredients and Simmer: Add the cooked sweet potatoes, drained black beans, diced tomatoes, 1/2 teaspoon of salt, and 1/2 cup of water to the skillet. Toss everything together and bring to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
- Add Tortilla Chips and Cheese: Preheat your oven broiler. Add the broken tortilla chips and 1/4 cup of shredded cheese to the skillet and lightly toss to mix—some chips might break, but avoid crushing them completely. Sprinkle the remaining 3/4 cup of cheese evenly on top.
- Broil and Serve: Place the skillet under the broiler and watch closely for 1 to 2 minutes until the cheese is melted and bubbling. Remove from heat, garnish with fresh cilantro leaves, and serve with sour cream on the side.
Notes
- When boiling the sweet potatoes, avoid overcooking to prevent them from becoming mushy in the skillet.
- If you prefer a spicier dish, add a pinch of cayenne pepper along with the other spices.
- Tortilla chips add crunch and absorb some flavors, but you can substitute with crushed taco shells if desired.
- This skillet recipe can easily be doubled for meal prep or larger families.
- Use a cast-iron or oven-safe skillet for broiling to prevent damage and ensure even melting of cheese.
Keywords: black bean, sweet potato, taco skillet, Mexican, vegetarian, one-pan meal, easy dinner
