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Clean recipe · delish.com

Black Bean Sweet Potato Taco Skillet

Sweet potatoes and black beans are tossed with crushed tortilla chips and topped with cheese for a simple one-pan meal that will be your new weeknight go-to.

Original recipe: delish.com

Yield:
4 servings
Prep:
15 min
Cook:
0 sec
Total:
40 min
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Ingredients

  1. 1 large sweet potato (about 12 oz.), peeled, cut into 1/2" cubes
  2. 1 1/2 tsp. kosher salt, divided
  3. 2 tbsp. neutral oil
  4. 1 small yellow onion, finely chopped
  5. 1/2 red bell pepper, seeds and ribs removed, chopped
  6. 2 tsp. chili powder
  7. 2 tsp. garlic powder
  8. 3/4 tsp. ground cumin
  9. 1 (14.5-oz.) can black beans, drained, rinsed
  10. 1 (14.5-oz.) can diced tomatoes
  11. 3 oz. tortilla chips, partially broken (about 3 c.)
  12. 1 c. shredded Mexican cheese blend (about 4 oz.), divided
  13. Fresh cilantro leaves and sour cream, for serving

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Broil, watching closely, until cheese is melted and bubbling, 1 to 2 minutes. Top with cilantro. Serve with sour cream alongside.