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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
Fold in the chips gently to leave some larger pieces.
Adapted from Taylor Ann Spencer, Delish.
