Tex Mex Sweet Potato Skillet
Quick and easy Sweet Potato Skillet recipe loaded with seasoned potatoes, beans, peppers, and corn, finished with melted cheese and fresh lime juice.
Servings: 6 servings
Calories: 429kcal
Ingredients
- 1 1/2 lbs sweet potato cubed
- 1 small onion chopped
- 2 large garlic cloves minced
- 1 tbsp coconut or avocado oil
- 2 large red bell peppers diced
- 14 oz can low sodium black beans drained & rinsed
- 1 cup corn frozen or canned
- 14 oz can low sodium diced tomatoes undrained
- 1 tbsp cumin divided
- 1/2 tbsp taco seasoning
- 3/4 tsp salt divided
- 1/2 lime juice of
- 1 cup 4 oz Tex Mex cheese, shredded
- 2 medium avocados diced
- 2 green onions chopped
- 1/3 cup cilantro chopped
- Greek yogurt and salsa for garnish (optional)
Instructions
- Preheat large deep skillet on medium heat and swirl oil to coat. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally.
- Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally.
- Add black beans, corn, diced tomatoes, remaining 1/2 tbsp cumin and 1/4 tsp salt, taco seasoning and pepper; then stir. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft.
- Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.
- Serve hot with Greek yogurt and salsa if desired.
Notes
- Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
Nutrition
Serving: 1.25cups | Calories: 429kcal | Carbohydrates: 46g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 592mg | Fiber: 12g | Sugar: 11g