Black Bean Sweet Potato Taco Skillet Recipe

Introduction

This Black Bean Sweet Potato Taco Skillet is a vibrant, hearty dish perfect for a quick weeknight meal. Combining tender sweet potatoes, savory black beans, and a crispy cheese-topped tortilla chip layer, it’s a flavorful twist on taco night that’s both filling and easy to make.

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

1. 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.
2. 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. Add chili powder, garlic powder, and cumin, and cook, stirring, until fragrant, about 30 seconds more.
3. Step 3: Add the cooked sweet potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon salt, and 1/2 cup water to the skillet. Toss to combine and bring to a simmer. Cook, stirring occasionally, until most of the liquid evaporates, about 2 to 3 minutes.
4. Step 4: Preheat your broiler. Add the broken tortilla chips and 1/4 cup of the cheese to the skillet and lightly toss to combine, keeping some chips intact. Then sprinkle the remaining 3/4 cup cheese evenly on top.
5. Step 5: Broil the skillet, watching closely, until the cheese is melted and bubbling, about 1 to 2 minutes. Remove from heat, top with fresh cilantro leaves, and serve with sour cream on the side.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped jalapeños when cooking the onion and bell pepper.
• You can substitute black beans with pinto beans or kidney beans if preferred.
• Try adding corn kernels for added sweetness and texture.
• If you prefer a crispier texture, use baked tortilla chips instead of regular ones.

Storage

Store leftover taco skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. Adding a splash of water when reheating can help maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the Mexican cheese blend with a plant-based cheese alternative and serve with dairy-free sour cream or omit altogether.

Can I prepare this dish ahead of time?

You can prepare the sweet potatoes and bean mixture ahead and refrigerate separately. Assemble and broil the chips and cheese just before serving for best results.

Black Bean Sweet Potato Taco Skillet Recipe

Print Recipe

★★★★★

4.4 from 134 reviews

This Black Bean Sweet Potato Taco Skillet is a vibrant and hearty one-pan meal featuring tender sweet potatoes, black beans, and a blend of Mexican spices. Finished with melted cheese and crispy tortilla chips under the broiler, it’s an easy vegetarian dish with bold flavors and satisfying textures, perfect for a quick weeknight dinner.

• Author: Zane
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 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
• Fresh cilantro leaves, for serving

Pantry

• 1 1/2 tsp. kosher salt, divided
• 2 Tbsp. neutral oil (such as vegetable or canola)
• 2 tsp. chili powder
• 2 tsp. garlic powder
• 3/4 tsp. ground cumin
• 1 (14.5-oz.) can black beans, drained and rinsed
• 1 (14.5-oz.) can diced tomatoes
• 3 oz. tortilla chips, partially broken (about 3 cups)

Dairy

• 1 cup shredded Mexican cheese blend (about 4 oz.), divided
• Sour cream, for serving

Instructions

1. Cook 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 the potatoes until tender, about 4 to 5 minutes. Drain the potatoes and wipe out the pan to prepare for the next step.
2. Sauté the aromatics: Return the skillet to medium heat and add the neutral oil. Add the finely chopped onion, red bell pepper, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables are softened, approximately 7 to 9 minutes. Stir in chili powder, garlic powder, and ground cumin, cooking for about 30 seconds more until fragrant.
3. Combine main ingredients and simmer: Add the drained sweet potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon salt, and 1/2 cup water to the skillet. Toss everything together to combine. Bring the mixture to a gentle simmer and cook, stirring occasionally, until most of the liquid evaporates, about 2 to 3 minutes.
4. Add chips and cheese: Preheat your broiler. Add the broken tortilla chips and 1/4 cup of the shredded cheese to the skillet, gently tossing to spread evenly without crushing all the chips. Then sprinkle the remaining 3/4 cup of cheese on top.
5. Broil to finish: Place the skillet under the broiler and watch carefully for 1 to 2 minutes until the cheese is melted, bubbling, and slightly golden. Remove from the oven and garnish with fresh cilantro leaves. Serve immediately with sour cream on the side.

Notes

• Use a wide, oven-safe skillet to easily broil the dish directly without transferring to another dish.
• Adjust chili powder to taste for more or less heat.
• Partially breaking the tortilla chips helps them meld into the skillet while still providing crunch.
• Ensure to watch the broiler closely as cheese can burn quickly.
• For a vegan version, use dairy-free cheese and skip the sour cream or substitute with vegan sour cream.

Keywords: black bean skillet, sweet potato tacos, vegetarian taco recipe, easy skillet meals, Mexican vegetarian dinner