Dinner
Black Bean and Sweet Potato Taco Skillet
Sweet potatoes, black beans and tomatoes cook with taco spices, tortilla chips and a bubbling cheese topping.
- Yield
- 4 servings
- Cuisine
- Tex-Mex
Serving ideas
Top with cilantro and pass the sour cream.
Ingredients
See the ingredient checklist
- 1 large sweet potato, peeled and cut into 1/2-inch cubes, about 12 oz
- 2 tsp kosher salt, divided
- 2 tbsp vegetable oil
- 1 small yellow onion, finely chopped
- 1/2 red bell pepper, seeded and finely chopped
- 2 tsp chili powder
- 2 tsp garlic powder
- 3/4 tsp ground cumin
- 14.5 oz canned black beans, rinsed and drained
- 14.5 oz canned diced tomatoes
- 1/2 cup water, plus enough to boil the sweet potato
- 3 oz tortilla chips, partly broken, about 3 cups
- 4 oz shredded Mexican-blend cheese, divided, about 1 cup
- fresh cilantro leaves
- sour cream
Before you cook
Fold in the chips gently to leave some larger pieces.
How to make Black Bean and Sweet Potato Taco Skillet
Cover the sweet potato in cold water in a wide ovenproof skillet. Add 1 teaspoon salt, bring to a boil and cook 4 to 5 minutes until tender. Drain and wipe the skillet.
Heat oil over medium and soften the onion and pepper with 1/2 teaspoon salt, 7 to 9 minutes. Add chili powder, garlic powder and cumin for about 30 seconds.
Add the sweet potato, beans, tomatoes, remaining salt and 1/2 cup water. Simmer 2 to 3 minutes until the liquid mostly evaporates.
Heat the broiler. Gently fold the chips and 1/4 cup cheese into the skillet, then scatter the remaining cheese on top. Broil 1 to 2 minutes until bubbling.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Black Bean and Sweet Potato Taco Skillet
Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 1 large sweet potato, peeled and cut into 1/2-inch cubes about 12 oz
- 2 tsp kosher salt, divided
2 tbsp vegetable oil- 1 small yellow onion, finely chopped
- ½ red bell pepper, seeded and finely chopped
- 2 tsp chili powder
- 2 tsp garlic powder
- ¾ tsp ground cumin
- 14.5 oz canned black beans, rinsed and drained
- 14.5 oz canned diced tomatoes
- ½ cup water plus enough to boil the sweet potato
- 3 oz tortilla chips, partly broken about 3 cups
- 4 oz shredded Mexican-blend cheese, divided about 1 cup
- fresh cilantro leaves
- sour cream
Instructions
- Cover the sweet potato in cold water in a wide ovenproof skillet. Add 1 teaspoon salt, bring to a boil and cook 4 to 5 minutes until tender. Drain and wipe the skillet.
- Heat oil over medium and soften the onion and pepper with 1/2 teaspoon salt, 7 to 9 minutes. Add chili powder, garlic powder and cumin for about 30 seconds.
- Add the sweet potato, beans, tomatoes, remaining salt and 1/2 cup water. Simmer 2 to 3 minutes until the liquid mostly evaporates.
- Heat the broiler. Gently fold the chips and 1/4 cup cheese into the skillet, then scatter the remaining cheese on top. Broil 1 to 2 minutes until bubbling.
Notes
Tried this recipe?
Let us know how it was!Similar Recipes
Baked Salmon with Feta and Spinach Stuffing
Thick salmon fillets hold a filling of fresh spinach, cherry tomatoes, feta, Greek yogurt, and herbs. Scallion greens and red pepper flakes finish the baked fish.