Black Bean Sweet Potato Taco Skillet

Black Bean Sweet Potato Taco Skillet

from delish.com
40 min
4 servings

Sweet potatoes and black beans are tossed with crushed tortilla chips and topped with cheese for a simple one-pan meal that will be your new weeknight go-to.

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 and sour cream, for serving

Directions

  1. 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. 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. 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. 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. 5

    Broil, watching closely, until cheese is melted and bubbling, 1 to 2 minutes. Top with cilantro. Serve with sour cream alongside.