Black Bean Sweet Potato Taco Skillet
Want taco night without the multiple pans and (semi-?) controlled chaos of a build-your-own dinner? Make this taco skillet. Saucy, spiced sweet potatoes and black beans are tossed with crushed tortilla chips and topped with melty cheese for a simple one-pan meal that will be your new weeknight go-to. Oh, and did I mention it’s vegetarian?
Ingredients :
- 1 large sweet potato, 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 can black beans, drained, rinsed
- 1 can diced tomatoes
- 3 oz. tortilla chips, partially broken
- 1 cup shredded Mexican cheese blend, divided
- Fresh cilantro leaves and sour cream, for serving
Directions :
- 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.
- 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.
- 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.
- 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.
- Broil, watching closely, until cheese is melted and bubbling, 1 to 2 minutes. Top with cilantro. Serve with sour cream alongside.
