Black Bean Sweet Potato Taco Skillet Recipe

Introduction

This Black Bean Sweet Potato Taco Skillet is a hearty, flavorful meal that’s perfect for a quick weeknight dinner. Combining tender sweet potatoes, seasoned black beans, and melty cheese, it delivers comforting taco flavors all in one pan.

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 cubed sweet potatoes 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, cooking and stirring until fragrant, about 30 seconds more.
3. Step 3: Add the cooked potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon salt, and 1/2 cup water to the skillet. Toss to combine, then bring to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
4. Step 4: Preheat your broiler. Add the broken tortilla chips and 1/4 cup of the shredded cheese to the skillet and lightly toss to combine. It’s fine if some chips break, but avoid crushing them completely. Sprinkle the remaining 3/4 cup cheese evenly on top.
5. Step 5: Place the skillet under the broiler and watch closely. Broil until the cheese is melted and bubbling, about 1 to 2 minutes. Remove from heat and top with fresh cilantro leaves. Serve immediately with sour cream on the side.

Tips & Variations

• For extra spice, add a pinch of cayenne or some diced jalapeños when cooking the onion and peppers.
• Substitute black beans with pinto or kidney beans for a different flavor profile.
• Swap the tortilla chips for crushed tostadas or tortilla strips if preferred.
• Add corn kernels for added sweetness and texture.
• Use a dairy-free cheese substitute to make this dish vegan-friendly.

Storage

Store leftover taco skillet in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave until warmed through. To restore some crispness, you can sprinkle extra cheese and briefly broil again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can cook the base mixture of sweet potatoes, beans, and seasonings a day ahead and refrigerate it. Just add the chips and cheese before broiling right before serving to keep them crispy and melty.

What can I serve with this skillet for a complete meal?

This skillet pairs well with a simple green salad, guacamole, and extra lime wedges for squeezing over the top. You can also serve it with warm tortillas to make handheld tacos.

Black Bean Sweet Potato Taco Skillet Recipe

Print Recipe

★★★★★

4.9 from 728 reviews

A vibrant and hearty Black Bean Sweet Potato Taco Skillet combining tender sweet potatoes, seasoned black beans, and crunchy tortilla chips, all topped with melted Mexican cheese and fresh cilantro. This easy-to-make dish is packed with bold Southwestern flavors and perfect for a flavorful vegetarian weeknight meal.

• Author: Dylan
• 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 and 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 and Seasonings

• 1 1/2 tsp. kosher salt, divided
• 2 tsp. chili powder
• 2 tsp. garlic powder
• 3/4 tsp. ground cumin

Oils and Dairy

• 2 tbsp. neutral oil (such as canola or vegetable oil)
• 1 c. shredded Mexican cheese blend (about 4 oz.), divided
• Sour cream, for serving

Other

• 3 oz. tortilla chips, partially broken (about 3 cups)
• 1/2 cup water

Instructions

1. Boil the Sweet Potatoes: In a large, wide skillet, add the sweet potato cubes and cover with cold water. Season with 1 teaspoon of kosher salt and bring to a boil over high heat. Cook until the sweet potatoes are tender, about 4 to 5 minutes. Drain the potatoes and wipe out the skillet to prepare for the next step.
2. Sauté Vegetables and Spices: Return the skillet to medium heat and add the neutral oil. Stir in the chopped onion, red bell pepper, and 1/2 teaspoon of kosher salt. Cook, stirring occasionally, until the vegetables are softened, approximately 7 to 9 minutes. Add the chili powder, garlic powder, and ground cumin and cook for about 30 seconds until fragrant, stirring continuously to blend the spices well.
3. Combine Main Ingredients: Add the boiled sweet potatoes, drained black beans, diced tomatoes, the remaining 1/2 teaspoon of kosher salt, and 1/2 cup water to the skillet. Toss everything together to combine evenly. Bring the mixture to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
4. Add Chips and Cheese: Preheat the broiler to high. Add the broken tortilla chips and 1/4 cup of the shredded cheese to the skillet and gently toss to mix, taking care not to crush the chips completely. Spread the remaining 3/4 cup of cheese evenly over the top.
5. Broil to Melt Cheese: Place the skillet under the broiler and watch closely. Broil just until the cheese melts and starts bubbling, about 1 to 2 minutes. Remove from the oven carefully.
6. Serve: Garnish the finished dish with fresh cilantro leaves. Serve hot with sour cream on the side for added creaminess and flavor.

Notes

• You can substitute the neutral oil with olive oil for a richer flavor.
• If you prefer a spicier dish, add a pinch of cayenne pepper or chopped jalapeño when sautéing the vegetables.
• For a vegan version, omit the cheese and sour cream or use plant-based alternatives.
• Partially breaking the tortilla chips helps keep some texture but integrates well into the dish.
• This dish reheats well and can be stored in an airtight container in the refrigerator for up to 3 days.

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