Black Bean Sweet Potato Taco Skillet

This Black Bean Sweet Potato Taco Skillet is a wholesome, flavor-packed recipe that proves you don’t need complicated ingredients to create something delicious. It’s a one-pan dish that combines tender caramelized sweet potatoes, protein-rich black beans, gooey cheese, and crunchy tortilla chips for a meal that hits all the right notes: hearty, cheesy, comforting, and satisfying.

The magic of this skillet recipe is that it layers flavors while keeping cleanup minimal. Sweet potatoes add natural sweetness, beans provide protein and fiber, and the spices bring warmth and depth. The tortilla chips not only make it fun to eat but also turn it into a dish that feels halfway between a taco night and a cozy casserole. It’s quick enough for weeknights and crowd-pleasing enough for casual gatherings or game-day meals.

Ingredients

• 1 large sweet potato (about 12 oz), peeled and cut into 1/2-inch cubes
• 1 small yellow onion, finely chopped
• 1/2 red bell pepper, seeds and ribs removed, chopped
• 1 (14.5-oz) can black beans, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 1 cup shredded Mexican cheese blend (about 4 oz), divided
• 2 tbsp neutral oil (such as canola or avocado)
• 2 tsp chili powder
• 2 tsp garlic powder
• 3/4 tsp ground cumin
• 3 oz tortilla chips, partially broken
• 1 1/2 tsp kosher salt, divided
• Fresh cilantro leaves, for garnish
• Sour cream, for serving

Step-by-Step Method

Step 1: Cook the sweet potato

Start by heating 1 tablespoon of oil in a heavy skillet over medium-high heat. Add the cubed sweet potato and sprinkle with 3/4 teaspoon salt. Stir to coat, then cook for 8–10 minutes. The sweet potatoes should begin browning on the edges while turning soft in the center. You’ll know they’re ready for the next step when they release a slightly caramelized, nutty smell.

Step 2: Build the flavor base

Once the sweet potatoes begin to soften, push them to one side of the pan. Add the remaining tablespoon of oil to the empty space, then stir in the chopped onion and bell pepper. Sauté for 4–5 minutes, or until the onions are translucent and the peppers tender. Sprinkle in the chili powder, garlic powder, and cumin, stirring well to coat the vegetables. This is the moment the spices “bloom” in the hot oil, which deepens their flavor and infuses the skillet with a smoky, savory aroma.

Step 3: Combine beans and tomatoes

Add the drained black beans and canned tomatoes, juices included, to the skillet. Stir everything together so the flavors start melding. Lower the heat slightly and let the mixture simmer for 5–6 minutes. The sauce will thicken slightly, and the sweet potatoes will finish softening until fork-tender. At this stage, you’ll notice the skillet looks colorful and hearty, with a rich tomato base that clings to the beans and vegetables.

Step 4: Add crunch and cheese

Take half of the crushed tortilla chips and fold them into the mixture so they soak up some of the saucy base while still holding a little crunch. Sprinkle half of the shredded cheese across the surface of the skillet and stir just enough to let it melt into the filling. This creates creamy, cheesy pockets throughout the dish.

Step 5: Finish and serve

Remove the pan from the heat and top with the rest of the tortilla chips and cheese. Place a lid or baking sheet over the skillet and let it rest for 2–3 minutes, allowing the residual heat to melt the cheese evenly. Garnish generously with fresh cilantro leaves. Serve with sour cream or your favorite toppings. Each bite will have a balance of creamy beans, sweet potato, melty cheese, and crispy tortilla chips.

Expert Tips for Success

• Cut the potatoes evenly: Uniform 1/2-inch cubes ensure the sweet potatoes cook through evenly without leaving some underdone.

• Cast-iron skillet advantage: A heavy-bottomed skillet holds heat well and develops the best caramelization on sweet potatoes. Nonstick pans work, but won’t give the same golden edges.

• Season in layers: Sprinkling salt at both the potato stage and the simmering stage helps flavors come alive rather than tasting flat.

• Timing the chips: Mix in a portion of chips during cooking for texture in the base, then keep some for topping so they stay crispy right to the table.

• Balance with toppings: Cool, creamy additions like sour cream or avocado slices balance the warmth of the spices.

Tasty Variations to Try

• Extra protein boost: Stir in cooked ground turkey, chicken, or even crumbled tempeh for added protein. This makes the dish suitable as a main entrée that keeps you full longer.

• Spicy twist: Add diced jalapeños for fresh heat or substitute chipotle powder for part of the chili powder to introduce a smoky spiciness.

• Cheese options: Try Monterey Jack for a milder melt, or pepper jack for a spicy, gooey finish. For an earthier touch, crumbled queso fresco sprinkled at the end works well.

• Creative toppings: Fresh avocado, shredded lettuce, pico de gallo, hot sauce, or pickled red onions all add flair and freshness. Turning it into a full taco-inspired skillet bowl makes it even more versatile.

• Make it lighter: For a less cheesy version, cut back on the cheese and finish with a sprinkle of nutritional yeast for a healthier yet flavorful topping.

Frequently Asked Questions

Can I make this ahead?

Yes. You can prepare everything up until adding the tortilla chips. Store in an airtight container in the fridge for up to 2 days. When ready to serve, reheat and then fold in chips and top with cheese so the texture stays crisp.

Can I freeze the leftovers?

Freezing works best if you hold off on adding the chips until after thawing and reheating. Store the bean and sweet potato mixture in the freezer for up to 2 months, then reheat and add chips and cheese just before serving.

Will this work with other beans?

Absolutely. Pinto beans, kidney beans, or even a white bean like cannellini will all bring their own character. Black beans keep it most traditional, but others add variety if that’s what you have on hand.

How can I make this dairy-free?

Use a dairy-free shredded cheese alternative and swap sour cream for plant-based yogurt or cashew cream. The skillet will still turn out creamy, hearty, and satisfying.

Is this naturally gluten-free?

Yes, as long as the tortilla chips are gluten-free. Many corn-based chips are safe, but always double-check packaging to avoid hidden gluten.

Black Bean Sweet Potato Taco Skillet

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• Author: Emma Hart
• Total Time: 38
• Yield: 4 servings 1x

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Description

The ultimate one-pan comfort dinner with roasted sweet potato, black beans, cheese, and crunchy tortilla chips delivering bold Tex-Mex flavors in under 40 minutes. Family-friendly, vegetarian, and easy for weeknights.

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Ingredients

Scale 1x2x3x

• 1 large sweet potato (about 12 oz), peeled and cut into 1/2-inch cubes
• 1 small yellow onion, finely chopped
• 1/2 red bell pepper, seeds and ribs removed, chopped
• 1 (14.5-oz) can black beans, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 1 cup shredded Mexican cheese blend (about 4 oz), divided
• 2 tbsp neutral oil (such as canola or avocado)
• 2 tsp chili powder
• 2 tsp garlic powder
• 3/4 tsp ground cumin
• 3 oz tortilla chips, partially broken
• 1 1/2 tsp kosher salt, divided
• Fresh cilantro leaves, for garnish
• Sour cream, for serving

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Instructions

1. Heat 1 tablespoon of oil in a large heavy skillet over medium-high heat. Add sweet potato cubes with 3/4 teaspoon salt. Cook 8–10 minutes, stirring occasionally, until softened and golden.
2. Push sweet potatoes to one side. Add remaining oil, then onion and red bell pepper. Cook 4–5 minutes until softened. Stir in chili powder, garlic powder, and cumin to coat vegetables.
3. Add black beans and diced tomatoes. Stir well and simmer 5–6 minutes, until sweet potatoes are tender and mixture thickens slightly.
4. Fold in half of the tortilla chips. Sprinkle half of the cheese on top and stir lightly until melted.
5. Remove from heat. Top with remaining tortilla chips and cheese. Cover for 2–3 minutes to melt cheese. Garnish with cilantro and serve with sour cream.

Notes

Cut vegetables evenly into uniform cubes for even cooking.

Use a cast-iron or stainless steel skillet for best caramelization.

Season in stages to enhance flavor depth.

Layer tortilla chips—mix some in for crunch and leave others on top for texture contrast.

• Prep Time: 10
• Cook Time: 28
• Category: Main Dish
• Method: Skillet
• Cuisine: Tex-Mex

Nutrition

• Serving Size: 1 portion
• Calories: 365
• Sugar: 6g
• Sodium: 965mg
• Fat: 16g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 10g
• Protein: 13g
• Cholesterol: 25mg

Keywords: taco skillet, black bean tacos, sweet potato skillet, vegetarian Tex-Mex, one-pan dinner, easy weeknight meal, meatless skillet recipe