If you’re on the hunt for a satisfying, hearty, and nutritious meal, the Sweet Potato Taco Skillet is a perfect choice. This vibrant dish combines the deliciously sweet flavor of sweet potatoes with a medley of colorful vegetables and protein-rich black beans, making it a great option for both vegans and meat-eaters alike. You get to enjoy a beautifully balanced meal that is quick to prepare and perfect for weeknight dinners or meal prep.
Why We Love This Sweet Potato Taco Skillet Recipe
You’ll quickly fall in love with the Sweet Potato Taco Skillet not just for its taste but also for its versatility and health benefits. It’s packed with wholesome ingredients, and you can easily customize it to your preferences. The sweet potato offers a healthy dose of vitamins A and C, while the black beans provide protein and fiber—keeping you fuller longer. The taco seasoning brings everything together, infusing the skillet with a burst of flavor that’s spicy and delicious. Plus, it’s a one-pan meal, which means easy clean-up for you!
Ingredients for Sweet Potato Taco Skillet
- 1 medium sweet potato, washed and cut into 1/2″ cubes (peeled or unpeeled)
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 medium red bell pepper, cut into strips
- 2 teaspoons minced garlic
- 2 tablespoons taco seasoning
- 2 tablespoons cornmeal
- 1 (15 oz) can black beans, rinsed and drained
- 2 cups vegan taco meat (homemade or store-bought)
- 1 (15 oz) can fire-roasted tomatoes with juices
- 1 (15 oz) can corn with juices
- 1 cup vegan cheddar shreds
Toppings:
- Sliced avocado
- Vegan sour cream
- Sliced jalapeños
- Chopped green onions
How to Make Sweet Potato Taco Skillet
The process of creating this tantalizing Sweet Potato Taco Skillet is as enjoyable as the final product. Start by preparing the sweet potatoes; add the chopped cubes to a microwave-safe bowl along with a tablespoon of water. Cover it and pop it into the microwave for 1 to 2 minutes. This initial steaming helps speed up the cooking process, ensuring your sweet potatoes turn out tender and wonderful in the skillet.
Next, heat olive oil in a large skillet over medium heat. Once hot, toss in your diced yellow onion and the strips of red bell pepper. Allow them to cook for about 3-4 minutes until they soften and become aromatic. Stir in the minced garlic and let it cook for an additional 30 seconds to infuse the oil with its wonderful flavor.
Now it’s time to add the star of the show—the sweet potatoes. Sprinkle in the cornmeal along with your taco seasoning and give everything a good stir to coat all the ingredients evenly. Continue cooking for about 5-6 minutes, stirring occasionally. You’ll see everything start to caramelize and blend beautifully.
Once the sweet potatoes have developed some color, it’s time to add your black beans, fire-roasted tomatoes, vegan taco meat, and corn. Be sure to pour in the juices for extra flavor. Cover your skillet and let it simmer for about 8-10 minutes, checking occasionally. What’s vital here is that the sweet potatoes become fork-tender and the sauce thickens, creating a delicious filling.
To finish this dish off, sprinkle the vegan cheddar shreds on top. Cover the skillet once again for 1-2 minutes to allow the cheese to melt. And just like that, your Sweet Potato Taco Skillet is ready to serve!
How to Serve Sweet Potato Taco Skillet
Serving the Sweet Potato Taco Skillet is where you can really get creative! Since it’s a skillet meal, you can serve it directly from the pan for a casual dining experience. Scoop generous portions into bowls or onto plates and let your guests choose their favorite toppings.
Complement the dish with creamy slices of avocado, a dollop of vegan sour cream, zingy sliced jalapeños for those who crave a little heat, and sprinkle chopped green onions for added freshness. You could also provide lime wedges on the side; a quick squeeze can elevate all the flavors in a refreshing way. Enjoy your vibrant meal with tortilla chips, lettuce wraps, or even warmed tortillas for some delightful texture variations!
Expert Tips for Sweet Potato Taco Skillet
Experiment with Spices: If you like it spicy, consider adding diced poblano peppers or jalapeños to the skillet when cooking the onions and bell peppers. You can also mix in a pinch of cayenne or chili powder to enhance the flavor.
Choose Your Veggies: Versatility is a key feature of this dish. Feel free to swap out the ingredients based on the seasons or what you have in your pantry. Zucchini, corn, or diced tomatoes can all be fantastic additions.
Add More Protein: If you’re not strictly vegan, feel free to add cooked chicken, turkey, or even ground beef if you’re looking for added protein. You can simply mix it in with the black beans and taco meat for a heartier meal.
Make Ahead: This recipe is perfect for meal prep. You can prepare the dish and store it in an airtight container in the fridge for up to a week. Reheat on the stove or in the microwave when you’re ready to enjoy it.
Garnish with Fresh Herbs: Adding fresh cilantro or parsley on top can add a bright flavor that complements the sweet and savory elements of the dish.
How to Store Sweet Potato Taco Skillet
Leftovers can easily be stored in an airtight container in the fridge for about 5-7 days, making this recipe perfect for meal prep. If you anticipate that you’ll have leftovers, avoid adding any of the toppings until you’re ready to serve. This will ensure that your toppings retain their texture and freshness.
If you want to keep it longer, consider freezing portions of the Sweet Potato Taco Skillet. Just make sure it has cooled down completely before transferring it to a freezer-safe container. You can freeze it for up to three months. To reheat, simply thaw overnight in the fridge and warm it up on the stove or in the microwave.
Variations of Sweet Potato Taco Skillet
The beauty of the Sweet Potato Taco Skillet lies in its adaptability. Here are a few variations to inspire your next meal:
Southwestern Style: Add diced poblano peppers and swap the corn for black-eyed peas. Use cumin and smoked paprika in place of taco seasoning for a deeper flavor profile.
Mediterranean Twist: Substitute sweet potatoes with zucchini and add chickpeas instead of black beans. Top it off with olives, and crumbled vegan feta or hummus for a fresh, vibrant feel.
Breakfast Version: Incorporate scrambled tofu or jackfruit, add some spinach or kale, and top it with avocado for a nutritious breakfast bowl.
Bean Medley: Mix different beans like pinto, great northern, or lentils to enhance the textures and flavors while boosting the protein content.
FAQ Section
What is the best way to prepare Sweet Potato Taco Skillet?
The best way to prepare the Sweet Potato Taco Skillet is to start by microwaving the sweet potatoes to soften them, then sautéing onions and peppers in olive oil, and finally, combining all the ingredients in one skillet to simmer for delicious flavors.
Can I make Sweet Potato Taco Skillet ahead of time?
Absolutely! You can prepare this dish ahead of time, refrigerate it, and enjoy it throughout the week for a quick and easy meal solution.
What are some great toppings for Sweet Potato Taco Skillet?
Personalizing your Sweet Potato Taco Skillet is easy with toppings. Some delicious options include sliced avocado, vegan sour cream, fresh cilantro, and jalapeños.
Can I freeze Sweet Potato Taco Skillet?
Yes! You can freeze the Sweet Potato Taco Skillet. Just make sure it’s cooled down completely before transferring it into freezer-safe containers. It will keep well for up to three months.
How can I customize the ingredients in Sweet Potato Taco Skillet?
You can customize the Sweet Potato Taco Skillet by swapping out the sweet potatoes for other vegetables, using different beans or protein sources, and adding your favorite seasonings or spices based on your taste preference.
Sweet Potato Taco Skillet
Equipment
- Large Skillet
- Mixing Bowl
- Microwave-safe bowl
Ingredients
- 1 medium sweet potato washed and cut into 1/2″ cubes
- 1 tablespoon olive oil
- 1/2 cup diced yellow onion
- 1 medium red bell pepper cut into strips
- 2 teaspoons minced garlic
- 2 tablespoons taco seasoning
- 2 tablespoons cornmeal
- 1 can black beans 15 oz, rinsed and drained
- 2 cups vegan taco meat homemade or store-bought
- 1 can fire-roasted tomatoes 15 oz with juices
- 1 can corn 15 oz with juices
- 1 cup vegan cheddar shreds
Instructions
- In a microwave-safe bowl, combine sweet potato cubes with a tablespoon of water. Cover and microwave for 1-2 minutes to steam.
- Heat olive oil in a large skillet over medium heat. Add diced onion and red bell pepper, cooking for 3-4 minutes until softened.
- Add minced garlic and cook for an additional 30 seconds.
- Stir in the steamed sweet potatoes, cornmeal, and taco seasoning. Cook for 5-6 minutes, stirring occasionally.
- Add black beans, fire-roasted tomatoes, vegan taco meat, and corn (with juices). Cover and let simmer for 8-10 minutes until sweet potatoes are fork-tender.
- Sprinkle vegan cheddar shreds on top, cover, and let sit for 1-2 minutes to melt the cheese.
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