Black Bean Sweet Potato Taco Skillet
Ingredients
- 1 large sweet potato
peeled, cut into 1/2" cubes, about 12 oz.
- 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 can black beans
drained, rinsed, 14.5-oz.
- 1 can diced tomatoes
14.5-oz.
- 3 oz. tortilla chips
partially broken, about 3 c.
- 1 c. shredded Mexican cheese blend
divided, about 4 oz.
- Fresh cilantro leaves and sour cream
for serving
Directions
- 1
In a large, wide skillet, cover potatoes with cold water; season with 1 tsp. salt. Bring to a boil over high heat and cook until potatoes are tender, 4 to 5 minutes. Drain; wipe out pan.
- 2
In same skillet over medium heat, heat oil. Add onion, bell pepper, and 1/2 tsp. salt and cook, stirring occasionally, until softened, 7 to 9 minutes. Add chili powder, garlic powder, and cumin and cook, stirring, until fragrant, about 30 seconds more.
- 3
Add potatoes, beans, tomatoes, 1/2 tsp. salt, and 1/2 c. water and toss to combine. Bring to a simmer and cook, stirring occasionally, until liquid is mostly evaporated, 2 to 3 minutes.
- 4
Heat broiler. Add chips and 1/4 c. cheese to pan and lightly toss to combine (it’s okay if some of the chips break, but try not to completely crush them). Top with remaining 3/4 c. cheese.
- 5
Broil, watching closely, until cheese is melted and bubbling, 1 to 2 minutes. Top with cilantro. Serve with sour cream alongside.
Black Bean Sweet Potato Taco Skillet
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Ratings & Reviews
Based on 8 ratings
Rating Breakdown
About this Recipe
Tired of juggling multiple pans for a flavorful weeknight meal? This Black Bean Sweet Potato Taco Skillet delivers a complete, satisfying dinner directly from a single pan, making cleanup as easy as the cooking itself. It’s the kind of hearty, comforting dish you’ll want on repeat.
What makes this skillet truly special is the ingenious inclusion of crushed tortilla chips directly into the mix. This isn't just a garnish; they integrate beautifully, lending a subtle crunch and deep corn flavor that elevates every forkful beyond a simple bean and potato dish. The robust spices marry the sweet potatoes and black beans into a cohesive, irresistible blend.
Expect a wonderfully balanced experience with this skillet. The sweet potatoes become tender and slightly caramelized, offering a lovely counterpoint to the savory, seasoned black beans and diced tomatoes. The aromatic chili powder, garlic powder, and ground cumin infuse the dish with classic taco flavors that are both vibrant and comforting. Topped with a generous layer of melted Mexican cheese, each scoop is creamy, rich, and utterly satisfying, with hints of freshness from the cilantro and sour cream added at the end.
Customization & Serving Suggestions
This versatile skillet is easy to adapt to your pantry or preferences. Feel free to swap the red bell pepper for a green one, or even add a diced jalapeño for a touch of heat. While the recipe calls for black beans, an equal amount of pinto beans would work well for a different texture. Don't have a Mexican cheese blend? Cheddar or Monterey Jack would be delicious alternatives.
Perfect for a casual family dinner or a cozy meal shared with friends, this Black Bean Sweet Potato Taco Skillet is best served warm directly from the pan. Garnish generously with fresh cilantro leaves and a dollop of cool sour cream for a bright, creamy finish.