Black Bean Sweet Potato Taco Skillet Recipe
Introduction
This Black Bean Sweet Potato Taco Skillet is a flavorful and hearty dish perfect for a weeknight dinner. Combining tender sweet potatoes, black beans, and zesty spices, it’s a satisfying meal that comes together quickly 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
- 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.
- Step 2: Return the skillet to medium heat and add the oil. Stir in the chopped onion, red bell pepper, and 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes.
- Step 3: Add the chili powder, garlic powder, and ground cumin to the skillet. Cook, stirring, until fragrant, about 30 seconds.
- Step 4: Add the cooked potatoes, black beans, diced tomatoes, remaining 1/2 teaspoon of salt, and 1/2 cup water. Toss to combine and bring to a simmer. Cook, stirring occasionally, until most of the liquid has evaporated, about 2 to 3 minutes.
- Step 5: Preheat your broiler. Add the tortilla chips and 1/4 cup of the shredded cheese to the skillet, lightly tossing to combine. Be careful not to crush the chips completely. Sprinkle the remaining 3/4 cup of cheese evenly on top.
- Step 6: Place the skillet under the broiler and watch closely until the cheese is melted and bubbling, about 1 to 2 minutes. Remove from the oven.
- Step 7: Garnish with fresh cilantro leaves and serve with sour cream on the side.
Tips & Variations
- For extra spice, add a pinch of cayenne pepper or a diced jalapeño when cooking the onions and peppers.
- Use sweet potato cubes that are uniform in size to ensure even cooking.
- Substitute black beans with pinto or kidney beans if preferred.
- Add a squeeze of fresh lime juice before serving to brighten the flavors.
- For a vegan option, skip the cheese or use a plant-based cheese alternative and serve with dairy-free sour cream.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water before reheating can help maintain moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen sweet potatoes for this recipe?
Yes, frozen sweet potato cubes can be used as a convenient shortcut. Just adjust the initial cooking time accordingly to ensure they are heated through and tender.
What can I serve with this taco skillet?
This dish pairs well with a simple green salad, guacamole, or extra tortilla chips for scooping. It also works great wrapped in warm tortillas for a taco-style meal.
PrintBlack Bean Sweet Potato Taco Skillet Recipe
This Black Bean Sweet Potato Taco Skillet is a vibrant, hearty one-pan meal that combines tender sweet potatoes, black beans, and savory Mexican spices, topped with crispy tortilla chips and melted cheese. Perfect for a quick weeknight dinner, it’s loaded with flavor and textures that satisfy both vegetarians and taco lovers alike.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Main 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 c.)
- 1 c. shredded Mexican cheese blend (about 4 oz.), divided
- Fresh cilantro leaves, for serving
- Sour cream, for serving
Instructions
- Cook the Sweet Potatoes: In a large, wide skillet, cover the peeled and 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. Once cooked, drain the potatoes and wipe out the pan.
- Sauté Vegetables and Spices: Return the skillet to medium heat and add the neutral oil. Add the finely chopped onion and red bell pepper along with 1/2 teaspoon of salt. Cook, stirring occasionally, until the vegetables are softened, about 7 to 9 minutes. Add chili powder, garlic powder, and ground cumin, cooking while stirring until fragrant, approximately 30 seconds.
- Combine Main Ingredients and Simmer: Add the cooked sweet potatoes back into the skillet along with the black beans, diced tomatoes, remaining 1/2 teaspoon of salt, and 1/2 cup of water. Toss everything to combine well. 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. Add the tortilla chips and 1/4 cup of shredded Mexican cheese to the skillet and gently toss to combine, being careful not to break the chips completely. Then sprinkle the remaining 3/4 cup of cheese evenly on top.
- Broil to Melt Cheese: Place the skillet under the broiler, watching closely. Broil until the cheese is melted, bubbly, and slightly golden, about 1 to 2 minutes.
- Garnish and Serve: Remove the skillet from the oven and top with fresh cilantro leaves. Serve immediately with sour cream on the side for a creamy contrast.
Notes
- You can substitute black beans with pinto beans or kidney beans if preferred.
- For a spicier dish, add a pinch of cayenne pepper when adding spices.
- If you don’t have a broiler-safe skillet, transfer the mixture to a baking dish before adding chips and cheese.
- To keep it vegan, omit the cheese or use a plant-based cheese alternative and skip the sour cream or use vegan sour cream.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or in the microwave.
Keywords: Black bean, Sweet potato, Taco skillet, Mexican, Vegetarian, One-pan meal
