Tex-Mex Black Bean and Sweet Potato Skillet with Smoky Chipotle Sauce

Name: Tex-Mex Black Bean and Sweet Potato Skillet with Smoky Chipotle Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g sweet potatoes, peeled and cut into 1-inch cubes; 1 tbsp olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp kosher salt; 1 medium yellow onion, finely diced; 3 garlic cloves, minced; 1 red bell pepper, diced; 400 g canned black beans, drained and rinsed; 1 chipotle pepper in adobo sauce, finely chopped; 400 g canned crushed tomatoes; 1 tsp apple cider vinegar; 2 tbsp fresh cilantro, chopped; Juice of 1 lime; 100 g crumbled queso fresco or feta; Cooked brown rice or quinoa, for serving (about 200 g cooked)

This Tex-Mex skillet layers roasted sweet potatoes and earthy black beans in a smoky chipotle-tomato sauce, creating a hearty, protein-rich meal with rustic warmth and a touch of heat.

Prep15 minCook30 minTotal45 minServes4Difficultymedium

Method

How to make it

01
Preheat oven to 220°C (425°F). Toss sweet potato cubes with olive oil, cumin, smoked paprika, and salt. Spread in a single layer on a baking sheet.
02
Roast sweet potatoes until tender and caramelized, about 20 minutes, turning halfway through for even browning.
03
While sweet potatoes roast, heat a large skillet over medium heat. Add diced onion and cook until translucent, about 5 minutes.
04
Add minced garlic and diced red bell pepper to the skillet and sauté for another 3 minutes until fragrant and softened.
05
Stir in black beans, chopped chipotle pepper, and crushed tomatoes. Simmer gently for 8 minutes to develop flavors, stirring occasionally.
06
Add apple cider vinegar and adjust salt to taste. Remove from heat and stir in roasted sweet potatoes, fresh cilantro, and lime juice.
07
Serve the skillet mixture over cooked brown rice or quinoa, topped with crumbled queso fresco.

From the editor

Cooking tips

Roast sweet potatoes in a single layer and avoid overcrowding to ensure they caramelize instead of steam.
Chipotle pepper varies in heat—start with less and add more after tasting the sauce.
For a vegan version, swap queso fresco with crumbled firm tofu or nutritional yeast for a cheesy note.
This skillet reheats well and flavors deepen overnight; store leftovers in an airtight container for up to 3 days.

Published May 21, 2026