Black Bean Sweet Potato Taco Skillet Recipe
Introduction
Black Bean Sweet Potato Taco Skillet is a flavorful, hearty dish perfect for a quick weeknight dinner. Combining tender sweet potatoes, savory black beans, and melted cheese, it’s a satisfying twist on classic tacos all in one pan.
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
- 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.
- Step 2: Return the skillet to 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.
- Step 3: Add chili powder, garlic powder, and ground cumin to the vegetables. Cook, stirring, until fragrant, about 30 seconds more.
- Step 4: Add the cooked sweet potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon salt, and 1/2 cup water. Toss to combine, then bring to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
- Step 5: Preheat your broiler. Add the broken tortilla chips and 1/4 cup of the shredded cheese to the skillet and lightly toss to combine, being careful not to crush the chips entirely. Sprinkle the remaining 3/4 cup cheese on top.
- Step 6: Place the skillet under the broiler and cook, watching closely, until the cheese is melted and bubbling, about 1 to 2 minutes.
- Step 7: Remove from the oven and top with fresh cilantro leaves. Serve immediately with sour cream on the side.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper or a diced jalapeño when cooking the onions and peppers.
- Use vegan cheese and sour cream alternatives to make this dish dairy-free.
- Swap black beans for pinto or kidney beans to change up the flavor.
- If you prefer a smoother texture, mash some of the sweet potatoes before combining with the other ingredients.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water before reheating can help maintain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, simply substitute the Mexican cheese blend with a plant-based cheese and omit or replace sour cream with a vegan alternative.
What can I use instead of tortilla chips?
You can use crushed corn tortillas or tortilla strips if you prefer a less crunchy option. Alternatively, omit the chips and serve the mixture in soft tortillas for a taco-style meal.
Print
Black Bean Sweet Potato Taco Skillet Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Black Bean Sweet Potato Taco Skillet is a hearty and flavorful one-pan meal combining tender sweet potatoes, black beans, and spices, topped with crunchy tortilla chips and melted Mexican cheese. Perfect for a quick vegetarian dinner with a delightful Tex-Mex flair.
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 & Seasoning
- 1 1/2 tsp. kosher salt, divided
- 2 tsp. chili powder
- 2 tsp. garlic powder
- 3/4 tsp. ground cumin
Other
- 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
- Boil sweet potatoes: In a large, wide skillet, cover the cubed sweet potatoes with cold water and season with 1 tsp. kosher salt. Bring the water 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 to prepare for the next step.
- Sauté aromatics: Using the same skillet over medium heat, heat 2 tablespoons of neutral oil. Add the finely chopped onion, chopped red bell pepper, and 1/2 tsp. salt. Cook while stirring occasionally until the vegetables soften, about 7 to 9 minutes. Stir in chili powder, garlic powder, and ground cumin and cook for another 30 seconds until fragrant.
- Combine main ingredients: Add the cooked sweet potatoes, drained black beans, diced tomatoes, remaining 1/2 tsp. salt, and 1/2 cup water to the skillet. Toss everything to combine well. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid evaporates, about 2 to 3 minutes.
- Add chips and cheese: Preheat the broiler. Add the broken tortilla chips and 1/4 cup of shredded cheese to the skillet, lightly tossing to mix without completely crushing the chips. Then spread the remaining 3/4 cup shredded cheese over the top evenly.
- Broil the skillet: Place the skillet under the broiler and watch closely as the cheese melts and starts to bubble, about 1 to 2 minutes. Once done, remove from heat, garnish with fresh cilantro leaves, and serve with sour cream on the side.
Notes
- You can substitute black beans with pinto beans or kidney beans.
- For a spicier kick, add cayenne pepper or chopped jalapeños when sautéing the vegetables.
- If you don’t have a broiler-safe skillet, transfer to a baking dish for broiling.
- To keep it vegan, omit the cheese and sour cream or use plant-based alternatives.
- Leftovers reheat well in a skillet or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: black bean skillet, sweet potato tacos, vegetarian taco skillet, Mexican easy dinner, one-pan meal
