Sweet Potato Taco Skillet

This vegan sweet potato taco skillet is a one-pan wonder, blending tender sweet potatoes, smoky black beans, and melty vegan cheddar. Topped with your favorite taco toppings, this is a flavor-packed meal ready in 30 minutes.

Course Main Course

Cuisine Mexican

Diet Vegan, Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 436kcal

Author Marly McMillen

Equipment

1 Always Pan

Ingredients

1 medium sweet potato washed and cut into 1/2" cubes (peeled or unpeeled)
1 tablespoon olive oil
½ cup diced yellow onion (substitute white or red onion)
1 medium red bell pepper stems and insides removed, cut into strips
2 teaspoons minced garlic
2 tablespoons taco seasoning
2 tablespoons cornmeal
15 oz can black beans rinsed and drained
2 cups vegan taco meat (homemade or storebought - see notes)
15 oz can fire-roasted tomatoes with juices (substitue salsa)
15 oz can corn with juices
1 cup vegan cheddar shreds
Toppings: sliced avocado, vegan sour cream, sliced jalapenos, chopped green onions

Cups - Metric

Instructions

Prepare Sweet Potatoes: Add chopped sweet potatoes to a microwave-safe bowl. Add a tablespoon of water, cover, and microwave for 1 to 2 minutes, until slightly tender. Set aside.
1 medium sweet potato
Cook Onions and Garlic: Heat olive oil in a large skillet over medium heat. Add diced onion and bell pepper slices and cook for 3–4 minutes, until softened. Stir in garlic and cook for another 30 seconds.
1 tablespoon olive oil, ½ cup diced yellow onion, 1 medium red bell pepper, 2 teaspoons minced garlic
Add Spices and Sweet Potato: Add the diced sweet potato, cornmeal, and seasoning. Stir to coat everything evenly. Cook for 5–6 minutes, stirring occasionally.
1 medium sweet potato, 2 tablespoons cornmeal, 2 tablespoons taco seasoning
Simmer Until Tender: Add the black beans, tomatoes (with juices), vegan taco meat, and corn (with juices). Cover and simmer for 8–10 minutes, or until sweet potatoes are fork-tender and the sauce has thickened.
15 oz can black beans, 2 cups vegan taco meat, 15 oz can corn with juices, 15 oz can fire-roasted tomatoes with juices
Melt the Cheese: Sprinkle vegan cheddar over the top and cover the skillet for 1–2 minutes to melt. You can also broil it for a couple minutes if your skillet is oven-safe and you want it extra melty and bubbly.
1 cup vegan cheddar shreds
Serve & Enjoy: Serve hot, topped with your favorite taco toppings like avocado, cilantro, lime, or jalapeños.
Storage Tip: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop. Add a splash of broth if necessary to keep it moist.

Storage Instructions

Store leftovers in an airtight container in the fridge for up to 4 days. Glass containers with snap lids work great to keep flavors fresh. To reheat, microwave individual portions for 1–2 minutes or warm on the stovetop with a splash of vegetable broth to keep it moist. For freezing, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition