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