Mexican Chicken, Sweet Potato and Black Bean Skillet
on Apr 24, 2017, Updated Aug 01, 2024
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This Mexican Chicken, Sweet Potato and Black Bean Skillet is an easy and healthy dinner that’s all made in one pan and comes together in 30 minutes. Top it with shredded cheese and cilantro for a family friendly, fast and delicious Mexican inspired meal!
Ingredients you’ll need
- Chicken breasts – Gives the recipe a good amount of protein. You can use boneless skinless chicken thighs if you prefer.
- Yellow onion
- Cumin, chili powder, dried oregano, garlic powder – The spices. This is my go-to combo of spices for southwest recipes.
- Sweet potato – Adds a bit of sweetness to balance out any spicy flavors. It’s also a powerhouse carb.
- Cherry tomatoes
- Black beans – Another source of carbs and protein for the meal. Black beans pair great with sweet potatoes too.
- Green chiles – You can use mild or hot depending on how spicy you want this to be.
- Salsa or enchilada sauce – Depending on what you have or like best, either salsa or enchilada sauce work for this recipe. They create the “sauce” and add a lot of flavor. Use whatever brand you like best.
- Lime – Adds a pop of bright, fresh, zesty flavor.
- Cilantro – Fresh, classically used herb used in Southwest and Mexican cooking. If you don’t like cilantro, omit it.
- Cheese – Cheddar or Colby Jack cheese are my top picks for this recipe.
How to make Mexican chicken sweet potato and black bean skillet
Par-cook the sweet potato – Peel and cut the sweet potato in half and put it in a shallow dish with a 1/4 cup of water. Cover the dish with plastic wrap and cut a slit in it with a knife so the steam can escape.
Microwave the sweet potato for 3-5 minutes or until it’s tender, but not fully cooked. It will continue cooking when added in with the other ingredients. Once it’s cool enough to handle, dice it.
Sauté the chicken and onion – Add the chicken to a large skillet that’s been heated with olive oil. Spread it into a single layer and season with half of the dried spices, salt and pepper.
Let it cook without moving it for several minutes. This allows the chicken to brown and get a nice crust on it. Add in the onion and stir the chicken around until it’s cooked through and the onion is tender.
Add in remaining ingredients – Add in the remaining dried spices, sweet potato, tomatoes, black beans, green chiles, and salsa to the skillet. Stir everything together and let it cook until heated through.
Squeeze in the lime juice and top with the shredded cheese. Cook until the cheese melts and then serve. If you love cilantro like me, sprinkle some on top.
Chicken sweet potato and black bean skillet FAQ:
Substitute chicken breasts with ground turkey or ground beef.
I highly recommend par-cooking the sweet potato because it will take longer to cook than the chicken. You will over-cook the chicken if you add it to the skillet raw.
Yes. Omit the chicken and double the amount of sweet potatoes. You cloud also add a vegan chicken alternative, or crumbled tofu or tempeh.
How to serve it
This is a balanced meal and can absolutely stand on it’s own. However, if you’re looking for different ways to serve it, I’ve listed a few below.
- Use it as a filling for tacos or burritos.
- Grab some pizza dough and make a Mexican pizza or flatbread with it.
- Serve with a side of cilantro lime rice or cauliflower rice for a lower carb option.
Leftovers, reheating and freezing
The leftovers for this chicken skillet will keep for 4-5 days in the refrigerator. Store them in an airtight container. Reheat individual portions in the microwave or in a skillet on the stove. Heat over medium heat until warmed through.
This is a great freezer friendly meal as well. Once cooked let it cool completely. Store it in an airtight container or freezer bag in the freezer for up to 3 months.
When you are ready to eat it, let it defrost in the refrigerator overnight and then follow the reheating instructions listed above. I recommend omitting the cheese and adding it in when you reheat the meal.
More Mexican Inspired Recipes
Mexican Chicken, Sweet Potato and Black Bean Skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1/2 cup diced yellow onion
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt or to taste
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon fresh ground black pepper
- 1 sweet potato, peeled, par-cooked and diced (see note on par-cooking)
- 1 cup cherry tomatoes, halved
- 15 ounces canned black beans, drained and rinsed
- 4 ounces canned diced green chiles
- 1/2 cup salsa or red enchilada sauce
- 1/2 cup shredded cheddar or Colby Jack cheese
- 1/2 of a lime, juiced
- 1 tablespoon chopped cilantro optional
Instructions
- Heat the olive oil in a large (10-12 inch) cast iron or non-stick skillet over medium-high heat.
- In a small bowl combine all of the spices.
- When the skillet is hot add in the chicken and spread into an even layer, then sprinkle with half of the spice blend.
- Sauté the chicken for approximately 3 minutes then add in the onion.
- Continue to cook for several more minutes or until the onion has softened and the chicken is cooked through.
- Lower the heat to medium and add in the remaining spice blend, sweet potato, cherry tomatoes, black beans, green chiles and salsa or enchilada sauce.
- Stir together and cook until the mixture is heated through, approximately 2-3 minutes.
- Squeeze the lime juice over everything then top with the shredded cheese.
- Cover with a lid or lay a piece of foil on top of the skillet until the cheese has melted.
- Garnish with cilantro and serve.
Notes
- To par-cook a sweet potato, cut it in half lengthwise and place it in a shallow microwave safe dish or bowl cut side down. Pour a 1/4 cup of water in the dish, cover the dish with a piece of plastic wrap and poke a couple of holes in the top of the plastic to allow the steam to escape. Microwave for 3-5 minutes depending on the size or until the sweet potato is tender, but not fully cooked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Long time reader here, and although I don’t always comment, I read and cook every single one of your post. I love it because your recipes are delicious and I didn’t have to think twice about it being not healthy, it is normal easy home cooked food. That my family loves.
I made this tonight because I had left over beans and corn from a salad and I hate wasting food. Anyhoot I thought it was delicious! I used el pato sauce it’s a hot tomato sauce but it was still so good !thank you.
I’m so glad you liked it Jay! Thanks for trying it.
I made your Mexican sweet potato, and black beans skillet tonight. It came out awesome. Thanks for the recipe.
Glad you liked it Sue! Thanks for trying it out.
Due to my mom having to be on special dietary requirements as a result of various gluten, dairy and soy allergies. I searched for recipes using chicken and sweet potatoes, this has to be one of the best home made Mexican dishes. Thank you for the amazing recipe!
I’m so happy this recipe worked out for you and your mom! Thanks so much for trying it out.
Just made this for dinner – LOVE IT! My Bob and I like spicy dishes, so I added some fresh chopped jalapenos, the last ones from this year’s garden. The savory chicken and sweet potatoes with the beans and jalapenos layered together and balanced each other perfectly! Thanks for this recipe!
This was amazing. We thought it would be good in some flour shells and will try that next time. Thank u
Glad you liked it Sandy and it does make a delicious taco filling!
Damn girl, this dish is straight FIRE! It’s most favorite dish now. I love it! After I cook it I have to put the left overs in the fridge or I’ll eat it all. I add avocados to it and it becomes a power house nutritious dish. I will HAVE to try all your dishes now. You’re the best DANAE.
So glad you liked it Chris! Hope you got some of the leftovers into the fridge. ;-)
Made this and improvised using a black beans and rice mix (cooked then added in place of canned beans)…also used 2 sweet potatoes and used some frozen shredded rotisserie chicken. It had a kick but we ate it in warmed tortillas and sprinkled cheese and added a dollup of sour cream to curb the spicy-ness of the salsa. Great recipe!!
This was amazing! I added fresh avocado in the top of mine ????
Can’t go wrong adding avocado! Glad you enjoyed it Courtney!
Is it better with Enchilada sauce or the salsa? If you added corn, frozen or canned?
Either salsa or enchilada sauce is good, it’s totally up to you and I would recommend frozen over canned corn. Enjoy!