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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
