Black 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
