Black Bean Sweet Potato Taco Skillet Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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
