Introduction

This Black Bean Sweet Potato Taco Skillet is a vibrant and hearty one-pan meal packed with bold flavors. Combining tender sweet potatoes, black beans, and a melty cheese topping, it’s perfect for a quick weeknight dinner that feels satisfying and fresh.

Black Bean Sweet Potato Taco Skillet Recipe - Recipe Image

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 c.)
1 c. shredded Mexican cheese blend (about 4 oz.), divided
Fresh cilantro leaves and sour cream, for serving

Instructions

Step 1: In a large, wide skillet, cover 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 salt. Cook, stirring occasionally, until softened, about 7 to 9 minutes.
Step 3: Add chili powder, garlic powder, and cumin to the skillet. Cook, stirring constantly, until fragrant, about 30 seconds.
Step 4: Add the drained sweet potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon salt, and 1/2 cup water. Toss to combine, bring to a simmer, and cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
Step 5: Preheat your broiler. Stir in the partially broken tortilla chips and 1/4 cup of the shredded cheese, tossing lightly.
Step 6: Sprinkle the remaining 3/4 cup cheese over the top. Broil the skillet, watching closely, until the cheese is melted and bubbling, about 1 to 2 minutes.
Step 7: Remove from the oven, garnish with fresh cilantro leaves, and serve 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.
Swap the tortilla chips for crushed tortillas or crispy corn tortillas for a different texture.
Use smoked paprika alongside the chili powder for a smoky flavor boost.
To make it vegan, omit the cheese or use a plant-based cheese alternative, and serve with dairy-free sour cream.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans?

Yes, kidney beans or pinto beans can be used as a substitute for black beans with good flavor and texture.

Can this dish be made ahead of time?

Yes, you can prepare the skillet mixture in advance and store it in the refrigerator. Add the tortilla chips and cheese just before broiling to keep them crisp.

Black Bean Sweet Potato Taco Skillet Recipe

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4.5 from 70 reviews

This Black Bean Sweet Potato Taco Skillet is a flavorful and hearty one-pan meal featuring tender sweet potatoes, black beans, and diced tomatoes, seasoned with chili powder, garlic, and cumin. Topped with crispy tortilla chips and melted Mexican cheese blend under the broiler, it’s a vibrant and satisfying dish perfect for a quick weeknight dinner. Garnished with fresh cilantro and served with sour cream, it brings together Tex-Mex flavors in a comforting skillet dinner.

Author: zara
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop and Broiling
Cuisine: Mexican / Tex-Mex
Diet: Vegetarian

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
Fresh cilantro leaves, for serving

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 (such as canola or vegetable oil)
3 oz. tortilla chips, partially broken (about 3 cups)
1 cup shredded Mexican cheese blend (about 4 oz.), divided
Sour cream, for serving

Instructions

Boil the 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 until the potatoes are tender, about 4 to 5 minutes. Drain the potatoes and wipe out the skillet.
Sauté the aromatics and spices: Return the skillet to medium heat and add the neutral oil. Add the chopped onion, red bell pepper, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables soften, about 7 to 9 minutes. Add the chili powder, garlic powder, and ground cumin, stirring for about 30 seconds until fragrant.
Combine main ingredients and simmer: Add the cooked potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon salt, and 1/2 cup water to the skillet. Toss everything to combine and bring to a simmer. Cook, stirring occasionally, until the liquid mostly evaporates, about 2 to 3 minutes.
Add chips and cheese, then broil: Preheat the 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 completely. Top with the remaining 3/4 cup of shredded cheese.
Broil until bubbly: Place the skillet under the broiler and watch closely. Broil for 1 to 2 minutes, until the cheese melts and bubbles. Remove from the oven.
Garnish and serve: Top the skillet with fresh cilantro leaves and serve alongside sour cream for added creaminess.

Notes

Be careful when broiling: cheese can burn quickly, so keep a close eye on the skillet.
For a spicier version, add a pinch of cayenne pepper or chopped jalapeño with the spices.
Use gluten-free tortilla chips if you need to make this recipe gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
To make this recipe vegan, omit the cheese and sour cream or use plant-based alternatives.

Keywords: black bean skillet, sweet potato taco, Mexican skillet, vegetarian taco skillet, easy Tex-Mex recipe