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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- Add black beans and diced tomatoes. Stir well and simmer 5–6 minutes, until sweet potatoes are tender and mixture thickens slightly.
- Fold in half of the tortilla chips. Sprinkle half of the cheese on top and stir lightly until melted.
- 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