Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet Recipe

Introduction

This Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet is a flavorful and hearty one-pan meal perfect for busy weeknights. Packed with tender chicken, sweet potatoes, and zesty spices, it’s a delicious way to enjoy a balanced dinner with minimal cleanup.

Ingredients

• 2 tsp light olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• ½ tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp salt
• Freshly ground black pepper to taste
• ½ cup white onion, chopped
• 3 garlic cloves, minced
• 1 sweet potato, peeled and diced
• 1 cup grape tomatoes, quartered
• 1 15-oz can black beans, drained and rinsed
• 4 oz can green chiles with juice
• ⅓ cup medium salsa (or your favorite)
• Juice of ½ lime
• ½ cup cheddar cheese, shredded
• Freshly chopped cilantro

Instructions

1. Step 1: Place the sweet potato cubes in a microwave-safe dish, add ½ cup of water, and cook for 4 minutes. They will not be fully cooked but mostly softened.
2. Step 2: Season the chicken cubes with salt, pepper, chili powder, cumin, and oregano.
3. Step 3: Heat a large skillet over medium-high heat and add the olive oil. Brown the chicken pieces for 3-4 minutes. Add the chopped onion and minced garlic, cooking until the onion is translucent, about 2 minutes.
4. Step 4: Add the partially cooked sweet potato, black beans, grape tomatoes, green chiles with juice, lime juice, and salsa to the skillet. Cook for 3 minutes to heat everything through and allow the flavors to meld. Remove from heat.
5. Step 5: Sprinkle the shredded cheddar cheese over the skillet contents and cover with a lid to let the cheese melt. Serve topped with freshly chopped cilantro.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper or chopped jalapeños along with the spices.
• Swap sweet potatoes for butternut squash or regular potatoes if preferred.
• Use pepper jack cheese for a spicier, melty topping.
• Serve with warm corn tortillas or over rice for a fuller meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or microwave until warmed through. Add a splash of water or broth when reheating to keep the dish moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen sweet potatoes for this recipe?

Yes, frozen diced sweet potatoes work well. Adjust cooking time accordingly, as they may require a bit longer to soften.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free as long as you use gluten-free salsa and check canned ingredients for any additives.

Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet Recipe

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★★★★★

4.6 from 70 reviews

This Mexican-Style Chicken, Sweet Potato, and Black Bean Skillet is a flavorful, wholesome one-pan meal that combines tender spiced chicken, hearty sweet potatoes, and protein-packed black beans. Infused with traditional Mexican seasonings like cumin, chili powder, and oregano, and topped with melted cheddar and fresh cilantro, it’s an easy and vibrant dish perfect for weeknight dinners.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Protein and Vegetables

• 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 sweet potato, peeled and diced
• ½ cup white onion, chopped
• 3 garlic cloves, minced
• 1 cup grape tomatoes, quartered
• 15 oz can black beans, drained and rinsed
• 4 oz can green chiles with juice

Seasonings and Others

• 2 tsp light olive oil
• ½ tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano
• ½ tsp salt
• Freshly ground black pepper to taste
• ⅓ cup medium salsa (or your favorite)
• Juice of ½ lime
• ½ cup cheddar cheese, shredded
• Freshly chopped cilantro (for garnish)

Instructions

1. Partially Cook Sweet Potato: Place the diced sweet potato cubes in a microwave-safe dish with ½ cup of water and microwave for 4 minutes. This partial cooking softens the sweet potatoes to speed up the final cooking process.
2. Season the Chicken: In a bowl, season the chicken cubes with salt, pepper, chili powder, cumin, and dried oregano to evenly coat the pieces with flavor.
3. Sauté Chicken and Aromatics: Heat a large skillet over medium-high heat and add the light olive oil. Brown the seasoned chicken pieces, stirring occasionally, for 3-4 minutes until they begin to cook through. Then add the chopped white onion and minced garlic, cooking until the onion becomes translucent, about 2 minutes.
4. Add Remaining Ingredients and Simmer: Add the partially cooked sweet potato, black beans, quartered grape tomatoes, canned green chiles with their juice, lime juice, and salsa to the skillet. Stir everything together and cook for an additional 3 minutes to warm through and allow the flavors to meld.
5. Finish with Cheese and Garnish: Remove the skillet from heat. Sprinkle shredded cheddar cheese evenly over the top, cover with a lid to let the cheese melt for a couple of minutes. Serve immediately, garnished with freshly chopped cilantro for a fresh finish.

Notes

• Partially cooking the sweet potato in the microwave speeds up the skillet cooking time and ensures tender potatoes.
• Adjust chili powder quantity to control the heat level to your preference.
• Serve with warm tortillas or over rice for a more hearty meal.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely.
• Substitute cheddar with a Mexican cheese blend or Monterey Jack for variation.

Keywords: Mexican chicken skillet, sweet potato recipes, black bean skillet, easy Mexican dinner, one-pan meal, chicken and sweet potato, healthy Mexican food