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