Sweet Potato Skillet Tex Mex Style
30 Minute Sweet Potato Skillet Recipe is a healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!
30 Minute Sweet Potato Skillet Recipe is a healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!
- 1 small onion chopped
- 2 green onions chopped
- 1/3 cup cilantro chopped
- 2 large garlic cloves minced
- 1 tbsp coconut or avocado oil
- 1 cup (4 oz) tex mex cheese shredded
- 1 1/2 lbs sweet potato cubed
- 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
- 2 medium avocados diced
- greek yogurt and salsa for garnish (optional)
- Carbohydrate 37.8633614984924 g
- Cholesterol 0 mg
- Fat 10.2959663145662 g
- Fiber 10.4228754287594 g
- Protein 4.67295761242296 g
- Saturated Fat 1.49508028119173 g
- Serving Size 1 1 serving (398g)
- Sodium 184.369935086095 mg
- Sugar 27.440486069733 g
- Trans Fat 0.804525461114435 g
- Calories 248 calories
Step-by-step
- 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.
Starchy vegetables routinely turn to mush in single-pan meals because home cooks crowd the cooking vessel and trap steam instead of browning the exterior. Sweet potatoes require direct contact with heated oil to develop a proper crust before moisture is introduced from canned tomatoes and beans. Dice the tubers into uniform three-quarter-inch cubes to ensure they cook through within the allotted fifteen-minute covered simmer window without dissolving into a puree.
Fat selection matters significantly when building the base. Refined coconut oil or avocado oil offers a high smoke point that prevents burning during the initial five-minute dry sauté with cumin and salt. Stirring must remain infrequent during this phase. Constant agitation prevents the starches from setting against the metal surface. Once the bell peppers and aromatics join the pan, keep the heat at medium to sweat the vegetables without scorching the minced garlic.
Dividing the cumin addition creates depth. Splitting the spice allows half to toast directly in the oil alongside the raw potato exterior, while the remaining portion melts into the tomato liquid during the covered simmer. Rinsing canned black beans under cold running water removes excess canning liquid, which prevents the final sauce from turning cloudy and overly salty.
Leftovers maintain structural integrity for up to three days when sealed in an airtight glass container in the refrigerator. Reheating should occur gently over medium-low heat in a covered skillet with one tablespoon of water added to restore lost moisture, as microwave heating tends to toughen the bean skins and deflate the cubed potatoes.
