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
