Description
A flavorful and hearty Tex Mex Sweet Potato Skillet combining sweet potatoes, black beans, bell peppers, and spices, topped with creamy avocado, fresh cilantro, and melted Tex Mex cheese. This vibrant one-pan dish is perfect for a nutritious, comforting meal with optional garnishes like Greek yogurt and salsa.
Ingredients
Vegetables and Beans
- 1 1/2 lbs sweet potato, cubed
- 1 small onion, chopped
- 2 large garlic cloves, minced
- 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
- 2 medium avocados, diced
- 2 green onions, chopped
- 1/3 cup cilantro, chopped
Spices and Seasonings
- 1 tbsp cumin, divided
- 1/2 tbsp taco seasoning
- 3/4 tsp salt, divided
- 1/2 lime, juice of
Dairy & Oil
- 1 tbsp coconut or avocado oil
- 1 cup (4 oz) Tex Mex cheese, shredded
- Greek yogurt and salsa for garnish (optional)
Instructions
- Heat the skillet: Preheat a large deep skillet over medium heat and swirl in the oil to coat the surface evenly.
- Cook sweet potatoes: Add the cubed sweet potatoes to the skillet along with 1/2 tablespoon of cumin and 1/2 teaspoon of salt. Cook for 5 minutes, stirring occasionally to prevent sticking and to promote even cooking.
- Add aromatics and peppers: Stir in the chopped onion, minced garlic, and diced red bell peppers. Continue to cook for another 3 minutes, stirring occasionally until the vegetables soften slightly.
- Combine beans and seasonings: Add the drained black beans, corn, undrained diced tomatoes, the remaining 1/2 tablespoon of cumin, 1/4 teaspoon salt, along with the taco seasoning and freshly ground black pepper. Stir everything together thoroughly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and cook for 15 minutes or until the sweet potatoes become tender and all the flavors meld together.
- Finish with fresh ingredients: Turn off the heat. Add the diced avocado, chopped green onions, cilantro, and freshly squeezed lime juice to the skillet. Stir gently to combine without mashing the avocado.
- Melt cheese and serve: Sprinkle the shredded Tex Mex cheese over the top, cover the skillet again, and let it stand for a few minutes until the cheese melts. Serve hot, optionally garnished with Greek yogurt and salsa to taste.
Notes
- For a vegan version, omit the cheese and Greek yogurt or substitute with plant-based alternatives.
- You can substitute fresh tomatoes for canned if preferred; increase cooking time slightly for them to soften.
- Adjust spice levels by modifying taco seasoning or adding fresh jalapeños for heat.
- This dish reheats well and makes excellent leftovers for next-day meals.
- Use coconut oil for a slight sweetness or avocado oil for a neutral flavor.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex Mex