Black Bean Sweet Potato Taco Skillet Recipe

Introduction

This Black Bean Sweet Potato Taco Skillet is a hearty, flavorful one-pan meal perfect for a quick weeknight dinner. Combining tender sweet potatoes, smoky spices, and melted cheese, it brings all the favorite taco flavors together in a comforting skillet dish.

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: Place the skillet over 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.
3. Step 3: Add the chili powder, garlic powder, and cumin to the skillet. Cook, stirring constantly, until the spices are fragrant, about 30 seconds.
4. Step 4: Return the cooked sweet potatoes to the skillet along with the black beans, diced tomatoes, remaining 1/2 teaspoon of salt, and 1/2 cup water. Toss to combine.
5. Step 5: Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
6. Step 6: Preheat your broiler. Add the partially broken tortilla chips and 1/4 cup of the shredded cheese to the skillet. Lightly toss to combine, taking care not to crush all the chips.
7. Step 7: Top the mixture with the remaining 3/4 cup of cheese. Place the skillet under the broiler and broil until the cheese is melted and bubbling, about 1 to 2 minutes. Watch carefully to prevent burning.
8. Step 8: Remove from heat and garnish with fresh cilantro leaves. Serve with sour cream on the side.

Tips & Variations

• For extra protein, add cooked ground turkey or chicken to the skillet before broiling.
• Use sweet potato noodles or regular potatoes as a different texture option.
• Try adding a squeeze of fresh lime juice right before serving for a bright flavor.
• If you prefer a spicier dish, add a pinch of cayenne pepper with the chili powder.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through. Add a splash of water if the mixture seems dry during reheating.

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 vegan cheese alternative and serve with dairy-free sour cream or avocado for creaminess.

Can I prepare this dish ahead of time?

You can cook the sweet potatoes and veggie mixture ahead and refrigerate it. Add the tortilla chips and cheese, then broil just before serving to keep them crispy and melted.

Black Bean Sweet Potato Taco Skillet Recipe

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★★★★★

5 from 105 reviews

• Author: Thomas
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This Black Bean Sweet Potato Taco Skillet is a flavorful, easy-to-make one-pan meal perfect for a quick weeknight dinner. Combining tender sweet potatoes, hearty black beans, and a Mexican-inspired spice blend, it’s topped with crunchy tortilla chips and melted cheese under the broiler for a satisfyingly crispy finish. Garnished with fresh cilantro and served with sour cream, this vibrant skillet offers a delicious twist on classic tacos with minimal cleanup.

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Ingredients

Scale 1x2x3x

Vegetables & 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 & 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

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Instructions

1. Cook 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.
2. Sauté Vegetables and Spices: Return the skillet to medium heat and add the neutral oil. Stir in the finely chopped onion, chopped red bell pepper, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until the vegetables are softened, approximately 7 to 9 minutes. Add chili powder, garlic powder, and ground cumin, stirring for about 30 seconds until fragrant.
3. Add Beans and Tomatoes: Add the cooked sweet potatoes back into the skillet along with the rinsed black beans, diced tomatoes, remaining 1/2 teaspoon kosher salt, and 1/2 cup water. Toss everything to combine. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
4. Add Tortilla Chips and Cheese: Preheat the broiler. Incorporate the broken tortilla chips and 1/4 cup of the shredded Mexican cheese blend into the skillet, lightly tossing to combine while maintaining some chip texture. Evenly sprinkle the remaining 3/4 cup cheese over the top.
5. Broil and Serve: Place the skillet under the broiler and watch closely as the cheese melts and bubbles, which should take about 1 to 2 minutes. Once finished, remove from heat and garnish with fresh cilantro leaves. Serve hot with sour cream on the side.

Notes

• Use neutral oil such as canola or vegetable oil for sautéing to avoid overpowering flavors.
• Partially breaking the tortilla chips helps them integrate better without turning to crumbs.
• Keep a close eye during broiling to prevent burning the cheese and chips.
• For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño along with the chili powder.
• Make it vegan by substituting the cheese with a plant-based alternative and using vegan sour cream.
• Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet or microwave.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop and Broiling
• Cuisine: Mexican

Keywords: black bean skillet, sweet potato tacos, vegetarian taco recipe, quick Mexican skillet, easy weeknight dinner