If you need dinner on the table fast, this vegetarian taco skillet is your new best friend. It’s hearty, colorful and comes together in one pan. No sink full of dishes at the end!

Pair it with this tasty Lime Cilantro Rice and my Pico De Gallo for the perfect meal.

Ingredients

Sweet potatoes – They’re the hearty base here. Dice them small so they cook faster. You could swap with butternut squash or even carrots if that’s what’s in your fridge.
Lentils – Green or brown work great. They give the skillet a meaty bite. Red lentils cook faster but will break down more.
Black beans – Extra protein, extra flavor. Pinto beans or kidney beans also fit right in.
Salsa – This is the secret flavor booster. I go spicy, but mild works if you’re cooking for kids.
Cheese – Totally optional. Use dairy-free cheese if you want it vegan.
If you love cooking with sweet potatoes, try my whipped sweet potatoes, this quinoa, kale, sweet potato bowl and my sweet potato tacos.

📋 You can find the full ingredient list in the Recipe Card below the article.

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How To Make Vegetarian Taco Skillet

Heat the oil in a large skillet over medium-high heat. Add the onion and cook until it softens.
Stir in the sweet potatoes and cook 5–7 minutes until they start to soften.
Add garlic and cook for 30 seconds, just until fragrant.
Mix in taco seasoning, chili powder, salt (to taste), and tomato paste. Stir well and cook 2 more minutes.

Pour in lentils, salsa, and broth. Bring to a boil, then lower the heat, cover, and simmer 30–35 minutes until the lentils and sweet potatoes are tender.
Stir in the black beans and corn. Simmer uncovered for 5 more minutes.

Sprinkle cheese on top, turn off the heat, cover, and let it melt before serving with your favorite toppings.

Dice the Potatoes Small

Big chunks will take forever to cook, and you’ll be hungry long before dinner’s ready.

Tips

Slice your sweet potatoes into small cubes so they cook faster and more evenly.
Don’t skip the tomato paste. It adds that rich, deep flavor in just a tablespoon.
If you soaked your lentils overnight, they’ll cook faster, so check them early.
Store-bought taco seasoning is fine, but keep an eye on the salt. It’s often already pretty salty.
Dairy-free cheese melts differently, so cover the skillet for a few minutes to help it along.
Frozen corn is perfect here. No need to thaw it first.
This recipe is even better the next day after the flavors mingle.

Serving Suggestions

Freezing And Storing Instructions

To Store. Keep in an airtight container in the fridge for up to 4 days.
To Freeze. Let it cool completely, then freeze in a freezer-safe container for up to 3 months.
To Make Ahead. Chop the sweet potatoes and onions in the morning so you can toss everything in the pan at night.

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Recipe Card

Note: Nutrition information is estimated and varies based on the products used.

Full Nutrition Disclaimer can be found here.

Vegetarian Taco Skillet (with Sweet Potatoes)