Sweet Potato Taco Skillet
by Marly McMillen
This sweet potato taco skillet recipe is a quick, vegan one-pan meal packed with flavor. Ready in 30 minutes, it’s perfect for busy nights!
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Picture this: it’s been a long day, and you’re craving something warm, hearty, and bursting with flavor. That’s where this sweet potato taco skillet swoops in to save the day! It’s loaded with tender sweet potatoes, zesty black beans, and melty vegan cheese, all wrapped in a smoky taco vibe.
I first whipped this up on a whim, and it was such a hit that it’s now a staple in my kitchen. Whether you’re a vegan pro or just dipping your toes into plant-based meals, this recipe is approachable, delicious, and oh-so-satisfying.
My New Favorite Weeknight Go-To
This sweet potato taco skillet recipe has earned a permanent spot in my meal rotation. Why? It’s a one-pan wonder that’s ready in about 30 minutes, making it perfect for those hectic weeknights when I want something wholesome but don’t have hours to spend in the kitchen.
The mix of creamy taco filling (thanks to cornmeal), tender sweet potatoes, and that gooey vegan cheddar topping makes every bite a party.
Plus, it’s versatile—serve it solo, scoop it into tortillas, or pile it over rice. It’s the kind of dish that feels like a hug in a skillet, and I’m thrilled to share it with you!
Ingredients & Substitutions
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Olive Oil: A good-quality extra virgin olive oil adds a subtle richness. Find it in the cooking oils aisle. Substitute with avocado oil for a higher smoke point.
- Yellow Onion: Opt for a medium-sized onion for balanced flavor. White or red onions work great too. Look in the produce section near root vegetables.
- Red Bell Pepper: Choose a firm, vibrant pepper for sweetness and crunch. Green or yellow peppers are fine substitutes. Find them in the produce aisle.
- Garlic: Freshly minced garlic gives the best flavor. Pre-minced from a jar works in a pinch—check the refrigerated produce section.
- Sweet Potato: Pick a medium, firm sweet potato. Leave the skin on for extra nutrients or peel for a smoother texture. Find them near potatoes in the produce section.
- Taco Seasoning: Use a store-bought blend or make homemade taco seasoning with chili powder, cumin, and paprika.
- Cornmeal: Fine or medium-grind cornmeal adds a creamy texture. Find it near baking flours. Polenta is a good substitute.
- Black Beans: Canned black beans are a convenient and creamy option. Rinse well to remove excess sodium. Check the canned goods aisle. Pinto beans can be substituted.
- Vegan Taco Meat: Homemade or store-bought options, such as Beyond Meat crumbles, add heartiness. Find plant-based meats in the frozen or refrigerated section.
- Fire-Roasted Tomatoes: These add smoky depth. Regular diced tomatoes or salsa work too. Look in the canned vegetable aisle.
- Corn: Canned corn with its juices brings sweetness and moisture. Frozen corn is a fine substitute. Find it in the canned goods aisle.
- Vegan Cheddar Shreds: Brands like Daiya or Violife melt beautifully. You can find them in the vegan cheese section, typically located near the produce or dairy alternatives.
- Toppings (Avocado, Vegan Sour Cream, Jalapeños, Green Onions): Fresh avocados and green onions are in the produce section. Vegan sour cream is near vegan cheeses. Pickled or fresh jalapeños are in the condiment aisle.
How to Whip Up this Taco Skillet
Making this vegan sweet potato taco skillet is a breeze! I begin by quickly microwaving the sweet potatoes so I can complete this recipe in 30 minutes.
Next? Let’s sauté the veggies, and then add the slightly tender sweet potatoes, beans, tomatoes, and seasonings. Bring the mixture to a simmer and then let it simmer until it thickens.
Right before serving, top it with the vegan cheese, cover, and cook for a few more minutes. A few minutes with the lid on traps the steam, coaxing that vegan cheese to melt like a charm.
That’s a win for this one-pot 30-minute meal.
Recipe Test Kitchen
When I first tested this sweet potato taco skillet recipe, the sweet potatoes took longer to cook than expected, which threw off the timing. To fix this, I added the microwave step, which softened them just enough to ensure they’d be tender by the end of the simmer.
Another challenge was the sauce—it was too watery in early tests. Adding cornmeal not only thickened the sauce but also added a delightful texture.
During testing, I also found that fire-roasted tomatoes added a smoky depth that regular tomatoes lacked, elevating the flavor. These tweaks made the dish quicker, more cohesive, and absolutely delicious, and I’m confident they’ll help you achieve the same results in your kitchen!
Serving Suggestions
Serve this taco skillet dish with your favorite Mexican toppings or sides. Here are a few of my favorites:
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Sweet Potato Taco Skillet
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
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.
Recommended Equipment
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
More Plant-Based Mexican Dishes
Do you love this sweet potato taco skillet recipe? Here are even more plant-based south-of-the-border dishes you’ll want to try next!
About the Author
Hi! I’m Marly McMillen. I’m the founding editor, author, recipe developer, vegan home chef, and food stylist behind Namely Marly. I’m so grateful to you and every member of my audience for your support and dedication. More about Namely Marly ›
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