Black Bean Sweet Potato Taco Skillet Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
