Southwest Sweet Potato Black Bean & Chorizo Skillet


Hello! I make this skillet allllllll the time to feed people, and so I finally made it for no real reason at all just so we could photo it and tell you all about it!


I think I am out of my recent taco-making phase, where all I wanted to make was tacos. This next phase seems like it might be sweet-potato based brunch foods. Stay tuned for more in that vein.


Also, fun fact about me, I eat two eggs every single morning. This is the most consistent thing in my life. Been living this way for about five years now. Because of this habit, combined with the fact that I bake so much, we often have four dozen eggs in our fridge. On the rare occasion that I run out, it kinda throws me off and everything is weird.


I make these two eggs in a tiny, perfectly-sized two-egg little cast iron skillet that my college roommate, Sarah, gave me as a result of this strange morning ritual of mine. Back in college, I used to eat said eggs out of a mug on the drive to class in the morning since I was always late and didn’t have time to sit at the table like a civilized person, and whenever we drove together, she would make me put the mug out the window because she hates the smell of them. And she would sing a little jingle that she made up about eggs in a mug because she, like myself, was a theatre student.


You didn’t need to know any of that, but I’m tryna be a food blogger, so I told you anyway.

So now that you know what I had for breakfast this morning, make this skillet!

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Southwest Sweet Potato Black Bean & Chorizo Skillet

  • Author: hungryhungryhibma
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 46 servings 1x


This is a super easy, super tasty skillet, perfect for brunch!



  • 2 medium sized sweet potatoes, diced
  • 1 small onion, diced
  • 8 ounces chorizo, crumbled
  • 23 chipotle chilies in adobo sauce, minced
  • 2 cloves garlic, minced
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 16 oz can black beans
  • 46 eggs
  • jalapeno slices, cilantro, avocado for garnish (optional)


Heat a large skillet on the stove. Place chorizo in skillet and cook until cooked through. Remove chorizo from skillet.

Add one tablespoon of olive oil to skillet. Place sweet potatoes and onions in skillet. When potatoes begin to soften, add chilies, garlic, paprika, salt, and pepper. When potatoes and onions are fully cooked, add beans and chorizo and heat through.

Meanwhile, in a separate skillet, heat one tablespoon of oil. Place eggs in skillet and cook as desired (I like them sunny-side up, cooked just until the whites are set!)

To assemble, top the hash with the eggs and desired garnishes, and serve!

Keywords: sweet potato, black bean, chorizo, southwest, mexican, skillet, brunch, breakfast, hash

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