Mexican Chicken, Sweet Potato and Black Bean Skillet

Ground chicken, sweet potato, black beans, corn garnished with coriander in meal prep containers.

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An easy one-pan meal that’s incredibly flavorful, this Mexican Chicken, Sweet Potato and Black Bean Skillet is full of smoky and spicy flavors! It’s healthy, filling and perfect for easy dinners and meal prep!


  • 454 grams / 1 pound (3 medium or 2 large) Sweet Potatoes – peeled, diced into ¾-inch cubes (peeled weight provided)
  • 100 grams / ½ medium Red Onion – chopped
  • 20 grams / 5-6 Garlic cloves – minced
  • 60 grams / 15-16 fresh Red Chilies (optional – Thai Bird’s Eye or any other hot red or green chilies – note 1), to taste – finely chopped
  • 140 grams / 1 medium Tomato – chopped
  • 4 grams / 2-3 sprigs Coriander (Cilantro) – chopped
  • 244 grams / 1.5 cups cooked Black Beans (or use canned black beans – note 2)
  • 140 grams / 1 cup frozen Sweet Corn Kernels
  • 237ml / 1 cup Water (or unsalted chicken broth – note 3)
  • 15ml / 1 TBLS Olive Oil (or any other cooking oil you prefer)
  • 567 grams / 1.25 pounds Lean Ground Chicken (note 4)
  • 1.52 TSP Kosher Salt, to taste
  • 1.5 TSP ground Cumin
  • ½ TSP ground Black Pepper
  • 30 grams / 2 TBLS Double Concentrated Tomato Paste
  • 1.5 TSP Smoked Paprika (hot or sweet)
  • ½1.25 TSP ground Cayenne, to taste* (note 5)
  • ½1.25 TSP Crushed Red Pepper, to taste*
  • To Serve: Lime wedges for squeezing, sliced avocado, shredded sharp cheddar cheese (or Colby jack), more chopped coriander, steamed white or brown rice, etc.



  1. Prepare the ingredients: Cut/chop the sweet potatoes, red onion, garlic, fresh red chilies, tomato and coriander as specified in the ‘ingredients’ section. If using canned black beans, rinse and drain. Measure out the sweet corn kernels and water (or unsalted chicken broth if using).

For the Mexican Chicken, Sweet Potato and Black Bean Skillet:

  1. Sauté the aromatics: Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Add the red onion and garlic and sauté for a minute until starting to soften. Add the red chilies and sauté for 30 seconds until fragrant.
  2. Cook the chicken: Add the ground chicken and season with 1 teaspoon kosher salt and ½ teaspoon ground cumin. Cook for 3-4 minutes, breaking the clumps up until the meat is just cooked.
  3. Add the veggies and seasonings: Add the sweet potato, black beans, sweet corn kernels, tomato, double concentrated tomato paste, remaining ½ teaspoon each of kosher salt and ground cumin, ground black pepper, smoked paprika, ground cayenne and water. Mix well to combine.
  4. Simmer: Cover and simmer on low for 13-15 minutes or until the sweet potatoes are fork tender. If there is still excess water in the pan, turn the heat up to medium-high and simmer most of it off while gently mixing.
  5. Stir through coriander: Stir through the chopped coriander and switch off the heat.
  6. To Serve: Divide evenly onto plates or in meal prep containers. Serve with lime wedges for squeezing, sliced avocado, more chopped coriander and shredded sharp cheddar cheese if desired.



  1. Fresh Red Chilies. Adjust the quantity to taste based on your heat level preference. Or omit the completely for a milder dish. You can use a chopped jalapeño (deseeded for milder flavor if desired) or any other red or green chilies you like, including canned chopped green chilies.
  2. Black Beans. I used 113 grams (about 3/8 cups) dried black turtle beans as I prefer the texture and cooked them according to package instructions. You’re welcome to use rinsed and drained canned low sodium or unsalted black beans for convenience – you’ll need 1.5 cups. Nutritional information may differ if using canned black beans.
  3. Water. Either water or unsalted chicken broth or stock will work for this recipe. Adjust the amount of kosher salt to taste if using low sodium broth/stock.
  4. Lean Ground Chicken. Feel free to swap the chicken for lean ground turkey or beef.
  5. Ground Cayenne and Crushed Red Pepper. Adjust the quantity based on your heat level preference. You can use American style chili powder (such as McCormick brand) in place of the ground cayenne for a milder flavor too. Omit both if you are very sensitive to heat.
  6. Meal prep and storing leftovers. Transfer to meal prep containers and cool completely. Store in the fridge for 4-5 days. Reheat of high in the microwave for 2-3 minutes or until hot.
  7. To Freeze. Transfer to freezer-friendly containers after cooking. I recommend holding off on adding any cheese or garnishes. Once completely cool, seal the containers and freeze for up to 3 months. To reheat, thaw overnight in the fridge and reheat in the microwave on high for 2-3 minutes or until hot throughout. Add your favorite garnishes and toppings and enjoy!
  8. Nutritional information. Nutritional information provided does take into account any toppings and sides as the amount will vary based on how much and what you add.
  9. See ‘Variations’ section for tips and ideas on customizing this recipe.


Keywords: Mexican chicken skillet, Mexican chicken sweet potato and black bean skillet, Mexican sweet potato skillet