Black Bean Sweet Potato Taco Skillet Recipe

Introduction

This Black Bean Sweet Potato Taco Skillet is a vibrant, easy one-pan meal full of bold flavors and comforting textures. Combining tender sweet potatoes, hearty black beans, and crisp tortilla chips, it’s perfect for a quick weeknight dinner or casual gathering.

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 cubed sweet potatoes with cold water; season with 1 teaspoon of salt. Bring to a boil over high heat and cook until potatoes are tender, about 4 to 5 minutes. Drain the potatoes and wipe out the skillet.
2. Step 2: Heat the oil in the same skillet over medium heat. Add the onion, red bell pepper, and 1/2 teaspoon of salt. Cook, stirring occasionally, until softened, about 7 to 9 minutes. Stir in chili powder, garlic powder, and cumin, cooking for about 30 seconds until fragrant.
3. Step 3: Add the cooked sweet potatoes, black beans, diced tomatoes, the remaining 1/2 teaspoon of salt, and 1/2 cup of water to the skillet. Toss to combine, then bring to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
4. Step 4: Preheat your broiler. Add the partially broken tortilla chips and 1/4 cup of the shredded cheese to the skillet and gently toss to combine, allowing some chips to break but keeping most intact. Sprinkle the remaining 3/4 cup of cheese evenly 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, garnish with fresh cilantro, and serve with sour cream on the side.

Tips & Variations

• For a spicier kick, add a chopped jalapeño when cooking the onions and peppers.
• Swap black beans for pinto beans or add cooked corn for extra texture.
• Use gluten-free tortilla chips to keep the recipe gluten-free.
• Leftover skillet mixture can be wrapped in warm tortillas for tasty tacos the next day.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through. To maintain the crispness of the tortilla chips, add fresh chips when reheating instead of microwaving all together.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, simply omit the cheese or use a plant-based cheese alternative, and skip the sour cream or replace it with a vegan substitute.

What can I use instead of fresh cilantro?

If you’re not a fan of cilantro, fresh parsley or chopped green onions make great garnish alternatives that add a fresh touch.

Black Bean Sweet Potato Taco Skillet Recipe

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This Black Bean Sweet Potato Taco Skillet is a hearty and flavorful one-pan meal combining tender sweet potatoes, black beans, diced tomatoes, and bold spices, topped with crunchy tortilla chips and melted Mexican cheese. Perfect for a quick and satisfying weeknight dinner, it brings together comforting textures and zesty flavors with a cheesy broiled finish.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

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Vegetables and Produce

• 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
• Fresh cilantro leaves, for serving

Pantry

• 1 1/2 tsp. kosher salt, divided
• 2 Tbsp. neutral oil (such as canola or vegetable oil)
• 2 tsp. chili powder
• 2 tsp. garlic powder
• 3/4 tsp. ground cumin
• 1 (14.5-oz.) can black beans, drained and rinsed
• 1 (14.5-oz.) can diced tomatoes
• 3 oz. tortilla chips, partially broken (about 3 cups)

Dairy

• 1 cup shredded Mexican cheese blend (about 4 oz.), divided
• Sour cream, for serving

Instructions

1. Boil Sweet Potatoes: In a large, wide skillet, cover the cubed sweet potatoes with cold water and season with 1 teaspoon of kosher salt. Bring the water to a boil over high heat and cook the potatoes until tender, about 4 to 5 minutes. Drain the potatoes and wipe out the pan.
2. Sauté Vegetables and Spices: Return the skillet to medium heat and add the neutral oil. Add the chopped onion, red bell pepper, and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes. Stir in the chili powder, garlic powder, and ground cumin, cooking for about 30 seconds more until fragrant.
3. Combine Main Ingredients: Add the drained sweet potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon salt, and 1/2 cup water to the skillet. Toss everything to combine, then bring to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
4. Add Chips and Cheese: Preheat your broiler. Mix the partially broken tortilla chips and 1/4 cup of the shredded cheese into the skillet gently, being careful not to completely crush the chips. Then, sprinkle the remaining 3/4 cup of cheese on top.
5. Broil to Melt Cheese: Place the skillet under the broiler and watch closely as the cheese melts and bubbles, which should take about 1 to 2 minutes. Once melted and golden, remove from heat.
6. Serve: Garnish the skillet with fresh cilantro leaves and serve with sour cream alongside for a creamy topping.

Notes

• You can adjust the level of spiciness by adding cayenne pepper or hot sauce if desired.
• For a dairy-free version, substitute cheese and sour cream with plant-based alternatives.
• Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
• Use gluten-free tortilla chips to make this recipe gluten-free.
• Be careful to watch the skillet closely while broiling to prevent burning.

Keywords: black bean taco, sweet potato skillet, Mexican skillet recipe, vegetarian tacos, one-pan meal, easy dinner, cheesy skillet