Black Bean Sweet Potato Taco Skillet Recipe
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.
- 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
