Tex Mex Skillet Sweet Potatoes

Quick and easy 30 minute Skillet Sweet Potatoes with beans, corn, fresh lime juice and melted cheese on top. To die for!

Author: Olena of ifoodreal.com

Prep Time: 10 minutes

Cook Time: 28 minutes

Total Time: 38 minutes

Yield: 6 servings 1x

Category: Dinner

Method: One Pan

Cuisine: Mexican

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 diced tomatoes, low sodium

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)

STEPS

1. 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.
2. Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally.
3. 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.
4. Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.
5. Serve hot with Greek yogurt and salsa if desired.

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