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Skillet Night
Mexican 3 min read

Black Bean Sweet Potato Taco Skillet

Black bean sweet potato taco skillet browns sweet potato cubes with chili spices and black beans in about 30 minutes. Easy vegetarian taco night, one pan.

Black Bean Sweet Potato Taco Skillet

Meatless taco night does not need a long roast or a food processor. Cubed sweet potato browns in a skillet with chili spices, then black beans and a splash of salsa turn the pan into a scoopable taco filling with crispy edges and soft centers.

It is filling without feeling heavy, and the whole thing is done in about 30 minutes. Warm tortillas and a few cold toppings finish the table.

Ingredients

  • 2 Tbsp (30 ml) olive oil
  • 1 large sweet potato (about 1 lb / 454 g), peeled and cut into ½-inch cubes
  • ¾ tsp kosher salt, divided
  • ½ tsp black pepper
  • 1 small yellow onion, diced (about 1 cup / 140 g)
  • 1 red bell pepper, diced (about 1 cup / 150 g)
  • 3 garlic cloves, minced
  • 1 Tbsp chili powder
  • 1 tsp ground cumin
  • ½ tsp smoked paprika
  • ¼ tsp dried oregano
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • ½ cup (120 ml) salsa (mild or medium)
  • ¼ cup (60 ml) water or low-sodium vegetable broth
  • 1 cup (165 g) frozen corn
  • 1 Tbsp (15 ml) fresh lime juice
  • 2 Tbsp chopped cilantro
  • Warm corn or flour tortillas, for serving
  • Avocado, crumbled cotija or feta, sour cream, optional

Method

  1. Heat oil in a 12-inch skillet over medium-high. Add sweet potato with ½ tsp salt and pepper. Cook 8–10 minutes, stirring every couple minutes, until browned and mostly tender.
  2. Add onion and bell pepper; cook 3–4 minutes until softened. Stir in garlic, chili powder, cumin, smoked paprika, and oregano; cook 30 seconds.
  3. Add black beans, salsa, water, corn, and remaining ¼ tsp salt. Simmer 4–5 minutes, stirring, until the sweet potato is fully tender and the pan looks saucy, not soupy.
  4. Off heat, stir in lime juice and cilantro. Taste for salt.
  5. Serve in warm tortillas with avocado, cheese, and sour cream if using.

Cook's note

Keep the cubes at ½ inch so they brown before they steam. If the pan looks dry while the potato cooks, add another teaspoon of oil rather than water — water softens the crust you want.

What to serve with it

Cilantro-lime rice, tortilla chips, or a simple shredded cabbage slaw. Hot sauce and pickled jalapeños on the side cover spice preferences.

Make-ahead and leftovers

Cube the sweet potato up to 1 day ahead. Leftovers keep 4 days and reheat well in a skillet; excellent for burrito bowls over rice. Freeze up to 2 months.

Troubleshooting

**Sweet potato hard in the center?** Cover 2–3 minutes with a splash of water, then uncover to re-crisp. **Filling watery?** Simmer uncovered 2 minutes more. **Bland?** More salt, chili powder, and lime usually fix it.