Black Bean Sweet Potato Taco Skillet

• servings: 4 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 large sweet potato (about 12 oz.), 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 (14.5-oz.) can black beans, drained, rinsed

1 (14.5-oz.) can diced tomatoes

3 oz. tortilla chips, partially broken (about 3 c.)

1 c. shredded Mexican cheese blend (about 4 oz.), 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.

Nutrition

• Calories: 592
• Total Fat: 28 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 30 mg
• Sodium: 964 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 14 g
• Total Sugars: 8 g
• Protein: 18 g