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This Sweet Potato Taco Skillet with ground turkey and black beans is a hearty, one-pan weeknight dinner that’s on the table in 30 minutes with minimal cleanup. It’s packed with 35 grams of protein and 8 grams if fibre per serving, making it the kind of satisfying meal that earns a permanent spot in your regular rotation.
Table of Contents
I’ve been making versions of skillet dinners like this for years because they just make sense on a busy weeknight. Everything goes into one pan and you end up with something that feels like you put in way more effort than you put into it!
This sweet potato taco skillet went viral on the Choosing Chia Instagram Page and is one of my personal favourites that I make weekly at home. It’s the kind of recipe that works for busy weeknights, meal prep, or whenever you need something filling on the table fast. Leftovers reheat really well too, so it’s worth making a full batch
If you love easy one-pan dinners, this one is great on rotation alongside my One Pan Mexican Quinoa and my One Pan Broccoli Cheddar Orzo. I love it straight from the skillet, but it’s equally good spooned over rice or with tortillas.
Recipe Highlights
- One pan: Everything cooks in a single skillet, including the broiled cheese finish, so cleanup is minimal.
- High-in protein and fibre: Ground turkey and black beans together make this a filling meal with 35 grams of protein and 8 grams of fibre per serving. If you love high-protein dinners also try this Protein Cottage Cheese Mac and Cheese.
- Gluten-free and grain-free: The recipe is naturally gluten-free and grain-free to fit most dietary restrictions.
- Great for meal prep: Stores well in the fridge or freezer and reheats beautifully.
- Flexible: Serve it as-is straight from the skillet, over rice or quinoa, with tortillas or alongside a salad like this Apple Cranberry Quinoa Salad.
Key Ingredients & Substitutions
- Ground turkey: I use a 1-pound package of lean ground turkey, but ground beef works just as well and gives a slightly richer result. For a vegetarian option use crumbled tofu like I use in this scrambled tofu.
- Sweet potato: One large sweet potato, peeled and cubed into roughly ½-inch pieces. Cut them evenly so they cook at the same rate. Butternut squash also works here.
- Salsa: This is what makes the recipe so easy! Use one you actually like eating, medium heat is my pick.
- Black beans: One 15 oz can, drained and rinsed. Pinto beans work as a swap if that’s what you have. If you’re a big fan of black beans, you’ll also love these Black Bean Corn Quesadillas.
- Spinach: Two cups of chopped spinach wilt down quickly and are an easy way to get greens into the dish without any extra effort. Kale works too but needs a couple of extra minutes.
- Cheese: This is totally optional, but definitely delicious! Use a tex-mex cheese or sharp cheddar for the best taste.
This is a recipe overview. The full recipe with measurements and instructions can be found below in the recipe card.
How To Make A Sweet Potato Skillet
Step 1: Heat the oil in a skillet and add the ground turkey and brown.
Step 2: Add the onions and seasoning and cook for another couple minutes.
Step 3: Add the sweet potato, black beans, salsa and broth and mix together. Then cover and simmer for 20 minutes.
Step 4: Stir in the spinach, then top with shredded cheese.
Step 5: Broil in the oven for 1-2 minutes then serve immediately.
Recipe Variations
- Use ground beef: Swap the turkey for ground beef for a richer result. Same method, works perfectly.
- Make it dairy-free: Leave off the cheese or use a dairy-free shredded cheese.
- Add more veggies: Diced bell pepper, corn, or zucchini all work well. Add them in with the sweet potato at step 3. For another protein-packed veggie meal try these Veggie Enchiladas.
- Make it spicier: Use hot salsa, or add a pinch of cayenne with the other spices.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or in the microwave. This also freezes well for up to 3 months, just skip the cheese and add it fresh when reheating.
Jess’s Tips
- Use an oven-safe skillet: Since the recipe finishes under the broiler, you need a skillet that can go in the oven. Cast iron or stainless steel both work. If yours isn’t oven-safe, transfer the mixture to a baking dish before adding the cheese.
- Cut the sweet potato evenly: Aim for ½-inch cubes. Uneven pieces will cook at different rates, so some will be mushy while others are still firm.
- Don’t lift the lid during the simmer: Let it steam undisturbed for at least 15 minutes.
- Pick a salsa you like: Since it’s the main flavour base, it matters. Anything you’d happily eat with chips will work well here. Use any extra salsa to dip in some homemade Air Fryer Tortilla Chips.
- Watch the broiler: Two minutes is usually enough, but broilers vary. Stay close and pull it when the cheese is bubbly and just starting to go golden.
Frequently Asked Questions
Absolutely! This recipe is perfect to meal-prep or make ahead. The flavours get even better as it sits in the fridge.
Pierce a piece with a fork after 20 minutes. It should slide in easily with no resistance. If it’s still firm, cover and simmer for a few more minutes.
This can happen depending on the brand of salsa you use or if your ground turkey releases a lot of liquid while cooking. Just remove the lid and cook on medium-high heat for a few extra minutes until the liquid cooks down to your liking.
Try These Easy Weeknight Dinners Next!
30-Minute Meals
One Pan Baked Dumplings
Pasta & Noodles
15-Minute Cottage Cheese Mac And Cheese
Pasta & Noodles
One-Pan Broccoli Cheddar Orzo
Main Dishes
Mediterranean Pizza
Sweet Potato Taco Skillet
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Description
This Sweet Potato Taco Skillet is high in protein, ready in 30 minutes and comes together in one pan. It’s the kind of cozy weeknight dinner that’s on the table in 30 minutes with minimal cleanup!
Ingredients
- 1 pound ground turkey (or ground beef)
- 1 tablespoon avocado oil
- 1 onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 large sweet potato, peeled and cubed (about 2 cup)
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups salsa
- 1 cup chicken broth
- 2 cups chopped spinach
- 1/2 cup shredded cheese, for topping
Instructions
- Heat oil in a large skillet over medium heat. Add the ground turkey and cook, breaking it up with a spoon, until browned.
- Add the chopped onion and sauté for 2 minutes, until softened.
- Stir in the salt, chili powder, garlic powder, and black pepper.
- Add the sweet potato, black beans, salsa, and chicken broth. Stir to combine, then bring to a light boil. Cover and simmer on medium-low heat for 20 minutes, or until the sweet potato is tender.
- Stir in the chopped spinach until wilted.
- Sprinkle the shredded cheese on top, then broil in the oven for 2 minutes, until the cheese is melted and bubbly.
- Serve immediately as is or with rice, quinoa or tortillas.
Notes
Use an oven-safe skillet, or transfer to a baking dish before broiling.
Cut the sweet potato into even ½-inch cubes.
Don’t lift the lid during the simmer.
Use a salsa you enjoy eating, it’s the main flavour base.
Watch the broiler closely and pull when the cheese is bubbly.
If the skillet is too watery, remove the lid and cook on medium-high until the liquid cooks down.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 400
- Sugar: 8g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 35g
I make this for dinner every week! It’s so easy, healthy and love that it’s a high-protein recipe. Also stores really well for leftovers.