Black Bean Sweet Potato Taco Skillet Recipe

Introduction

This Black Bean Sweet Potato Taco Skillet is a hearty and flavorful one-pan meal that combines tender sweet potatoes, black beans, and spices for a satisfying vegetarian dinner. Finished with melted cheese and crispy tortilla chips, it’s perfect for a quick weeknight meal or casual entertaining.

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

1. 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.
2. Step 2: Return the skillet to medium heat and add the oil. Stir in the chopped onion, red bell pepper, and 1/2 teaspoon of salt. Cook, stirring occasionally, until softened, about 7 to 9 minutes. Add the chili powder, garlic powder, and cumin, and cook, stirring, until fragrant, about 30 seconds more.
3. Step 3: Add the cooked potatoes, black beans, diced tomatoes, 1/2 teaspoon salt, and 1/2 cup water to the skillet. Toss to combine and bring to a simmer. Cook, stirring occasionally, until most of the liquid evaporates, about 2 to 3 minutes.
4. Step 4: Preheat your broiler. Add the broken tortilla chips and 1/4 cup of the shredded cheese to the skillet and gently toss to combine, being careful not to crush the chips entirely. Evenly sprinkle the remaining 3/4 cup cheese on top.
5. Step 5: Place the skillet under the broiler and watch closely as the cheese melts and bubbles, about 1 to 2 minutes. Remove from heat and garnish with fresh cilantro leaves. Serve warm with sour cream on the side.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped jalapeño with the spices.
• Swap the tortilla chips for crushed corn tortillas if you prefer a less salty crunch.
• Add cooked corn kernels for a sweet texture contrast.
• Use pepper jack cheese if you like a spicy kick in the melted cheese topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water if needed to restore moisture. To keep the tortilla chips crunchy, add fresh chips when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, frozen sweet potatoes can be used, but make sure to thaw and drain them well to prevent excess liquid in the skillet.

Is it possible to make this recipe vegan?

Absolutely. Simply omit the cheese or use a plant-based cheese alternative, and replace sour cream with vegan sour cream or avocado slices.

Black Bean Sweet Potato Taco Skillet Recipe

Print Recipe

★★★★★

4.6 from 134 reviews

This Black Bean Sweet Potato Taco Skillet is a vibrant, flavorful one-pan meal combining tender sweet potatoes, seasoned black beans, and a medley of spices. Topped with crispy tortilla chips and melted Mexican cheese, it delivers a satisfying Tex-Mex inspired dish perfect for weeknight dinners or casual gatherings.

• Author: Marco
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Cook the Sweet Potatoes: In a large, wide skillet, cover the 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, approximately 4 to 5 minutes. Drain the potatoes and wipe out the pan.
2. Sauté Aromatics and Spices: Return the skillet to medium heat and add the neutral oil. Add the finely chopped onion, red bell pepper, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables soften, about 7 to 9 minutes. Stir in chili powder, garlic powder, and ground cumin; cook for another 30 seconds until fragrant.
3. Add Main Ingredients and Simmer: Add the cooked sweet potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon salt, and 1/2 cup water to the skillet. Toss together to combine. Bring to a simmer and cook, stirring occasionally, until the liquid is mostly evaporated, about 2 to 3 minutes.
4. Prepare for Broiling: Preheat the broiler. Add the broken tortilla chips and 1/4 cup of shredded cheese to the skillet; gently toss to combine while keeping some chips intact. Evenly distribute the remaining 3/4 cup cheese on top.
5. Broil and Serve: Place the skillet under the broiler and watch closely until the cheese melts and bubbles, about 1 to 2 minutes. Remove from heat, sprinkle with fresh cilantro leaves, and serve immediately with sour cream on the side.

Notes

• Use a wide, oven-safe skillet to enable broiling directly in the pan.
• Partially breaking the tortilla chips adds texture without turning the dish into a mash.
• Adjust the chili powder to your preferred spice level.
• This dish can be made vegetarian by omitting the sour cream or using a plant-based alternative.
• For a gluten-free option, ensure the tortilla chips are certified gluten-free.

Keywords: Black Bean Sweet Potato Taco Skillet, vegetarian tacos, one-pan meal, Mexican skillet, easy weeknight dinner, black beans sweet potatoes, cheesy taco skillet