Sweet Potato Taco Skillet
A vibrant and nutritious skillet meal combining sweet potatoes, black beans, and colorful veggies!
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the fridge for up to 5-7 days.