Nothing impresses me more than a multi-talented meal.
I’m talking about the dish that does it all. Quick, easy, nutritious, attractive, and above all, delicious. Sure, there are plenty of foods out there that cover one or two of those things. But how many foods do you know that possess them all? That’s what makes the jack-of-all-traits meal so extraordinary. It’s not something you see everyday.
I’ve got something for you that’s multi-talented and then some: Mexican Sweet Potato & Bean Skillet w/ White Cheddar Queso. It sounds elaborate and impressive right? It looks it too with all those colors and that creamy queso. But your eyes are playing tricks on you, because this beautiful dish is actually super simple. The ingredient list is basic, and you can make it in under 30 minutes. Plus, there’s no baking required. This is strictly stovetop, which makes it that much easier.
Does this skillet fall under “nutritious” too? You bet your butter it does. Sweet potatoes are packed with vitamins and nutrients. And beans are a super food loaded with protein and other good stuff. So, the two of them in combination means crazy high nutritional benefits. Not to mention, this is one seriously satisfying and hearty meal. It actually filled me up, a rare and momentous occasion for my six stomachs.
Now, let’s address the most important component of a multi-talented meal: it’s got to taste good. Well I wouldn’t say this tastes good; I’d say it tastes mind-blowingly amazing. The taco seasoning that the beans and potatoes are cooked in packs such dynamic flavor, so zesty and just a bit spicy. Talk about an easy way to crank up the flavor level. Plus, our 4-ingredient queso sauce adds another dimension of heat and flavor between the spicy Rotel and sharp white cheddar cheese.
Your taste buds have never been catered to like this. Every one of them is being addressed: zesty, savory, sweet, spicy. Plus, the crumbled tortilla chip topping adds textural variation, so you get the crunch of the chips with the soft potatoes, tender beans, and creamy queso. You can also use the chips to dip in the skillet. Whatever you do, it’s going to be delicious.
A Few Tips Before You Get Cooking:
- If you want this dish to be really special, then make your own Homemade Tortilla Chips. It’s quick, easy, and you only need 3 ingredients.
- Top with salsa, lettuce, black olives, or whatever your heart desires.
- Corn would be delicious in here too.
- You can leave the skins on the potatoes. The choice is yours.
Mexican Sweet Potato & Bean Skillet w/ White Cheddar Queso
By The Smart Cookie Cook
- 3 large sweet potatoes
- 1/4 cup olive oil
- 1/2 cup chickpeas
- 1 16-oz. can black beans, drained & rinsed
- 1 packet of taco seasoning
- 3 tbsp. butter
- 3 tbsp. flour
- 2 cups milk
- 2 cups shredded white cheddar cheese
- 1 10-oz. can Rotel
- tortilla chips, homemade or storebought
- Place the sweet potatoes on a microwave-safe plate lined with paper towels. Poke holes in the tops of the potatoes with a fork. Microwave on high for about 14 minutes, or until fork tender. Peel and chop into chunks.
- In a large skillet over medium heat, heat the olive oil. Add the chickpeas and black beans. Cook until they start to become tender. Add the sweet potatoes, taco seasoning, and a 1/4 cup of water. Stir to coat. Let cook until everything is hot and fork tender. If the sauce created by the seasoning becomes too thick, add more water, a tablespoon at a time.
- Meanwhile, make the queso. In a small saucepan over medium heat, melt the butter. Whisk in the flour until lump free. Continue whisking for another minute. Whisk in the milk. Cover and let simmer until thickened, about 10 minutes. Whisk in the cheese until completely melted and smooth. Stir in the Rotel and remove from heat. Drizzle over the finished sweet potatoes and beans. You may reserve some for spooning over individual portions.
- To serve, spoon the sweet potato and bean mixture into a dish. Top with extra queso and crumbled tortilla chips. Serve with whole chips for dipping. Enjoy!