Black Bean Sweet Potato Taco Skillet

Want taco night without the multiple pans and (semi-?) controlled chaos of a build-your-own dinner? Make this taco skillet. Saucy, spiced sweet potatoes and black beans are tossed with crushed tortilla chips and topped with melty cheese for a simple one-pan meal that will be your new weeknight go-to. Oh, and did I mention it’s vegetarian?

The potatoes:
Simmering the sweet potatoes in boiling salted water ensures they’re perfectly tender and seasoned from the inside out before you add them to the taco skillet. Using a wide shallow pan—the same one you’ll make the rest of the dish in—decreases the time waiting for the water to boil and also means the sweet potatoes will cook more evenly. It also makes this a true one-pan dinner! That said, if you’re in a hurry and you’d prefer to simmer the sweet potatoes while the onions and peppers cook, feel free to grab another sauté pan and multitask. I promise the one-pan police won’t come for you.

The chips:
Use your favorite all-purpose tortilla chips for this recipe. If you like them with guac, they’ll be great in this dish. In testing, I used large triangular “restaurant-style” chips and found that a mix of broken and whole chips was ideal: This allows for some pieces that are completely soaked in the sauce, while others still retain their crunchy texture.

Storage:
If you’d like to make this dinner in advance, I recommend making it only through the simmering step, then cooling and refrigerating in an airtight container. When you’re ready to serve, just reheat the sweet potato black bean filling, add the chips and the cheese, broil, and serve.

Any leftovers can be stored in an airtight container and refrigerated for up to 3 days. The chips will go soggy during that time, but they’ll still be just as delicious.