Yum
sweet potato skillet

Are you tired of my orange skillet yet?! I might have got too excited to cook with it because I just love quick dinners. I’ve been hunting for this enamelled cast iron skillet for the past six months and finally got it for $50. Now we are big friends. And be prepared to see three photos of the same skillet from left, right and top. I got too excited cooking my sweet potatoes and forgot to snap any shots in between.

This sweet potato skillet is a big fat YUM for a vegetarian 30 minute healthy dinner. My kids wouldn’t touch it, I’m being honest. They can’t stand sweet potatoes but I have seen kids who love them. Luckily, I have made a soup that day too. I swear by soups – they keep me sane.

sweet potato skillet

This sweet potato skillet…oh my. It has a bit of a kick from the taco seasoning. I used all natural from Trader Joe’s. Fajita seasoning would work too. And you can never go wrong with black beans, corn, avocado and cheese combo, right?!

I originally added turkey baked the casserole in the oven. Today my meat store was out of turkey, and the other store had it just for too much for my budget. So, here we go vegetarian and it was awesome! You definitely can add some ground turkey, diced chicken or tofu.

sweet potato skillet

I decided to make it on a stove top this time because sometimes there is just no need to make things more complicated. 30 minutes is more than enough for flavours to marry each other and veggies to cook in this skillet. Especially, many flavours are added after cooking. I find fresh herbs added during the cooking process just get cooked and wasted. I do not like cooked herbs and see no point adding them until the very end.

The texture of this sweet potato skillet is very soft! The taste is fresh! Leftovers -> plenty. Healthy delicious dinner in under 30 minutes. What not to like, right?! Enjoy!

Quick Tex Mex Sweet Potato Skillet

Quick Tex Mex Sweet Potato Skillet

Ingredients

  • 1 lb sweet potatoes, cubed
  • 1 small onion, chopped
  • 2 large garlic cloves, minced
  • 1 tbsp coconut oil
  • 2 large red bell peppers, diced
  • 14 oz can black beans, drained & rinsed
  • 1 cup corn (frozen or canned is OK)
  • 14 oz can diced tomatoes
  • 1 tbsp cumin, divided
  • 1/2 tbsp all-natural taco seasoning, divided
  • 1 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
  • Non-fat Greek yogurt & salsa, for garnish (optional)

Directions

  1. Preheat large deep skillet on medium heat and add coconut oil, spreading with spatula. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally. Add onion, garlic, bell peppers and cook for another 3 minutes, stirring occasionally. Add black beans and corn, cook for another 2 minutes, stirring occasionally.
  2. Add diced tomatoes, remaining cumin and salt, black pepper, taco seasoning and stir. Bring to a boil, reduce heat to low and cook covered for 15 minutes or until potatoes are soft. Squeeze lime juice on top, sprinkle with cheese and broil on high for 5 minutes or until cheese turns golden. Top with avocado, green onions and cilantro. Serve hot with non-fat Greek yogurt and salsa if desired.
  3. Storage Instructions: Refrigerate in an airtight container for up to 3 days.

Notes

You could add some ground turkey, diced chicken breast or tofu for extra protein. Cook it in the skillet first and then proceed with the recipe.

http://ifoodreal.com/quick-tex-mex-sweet-potato-skillet/

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving = 1 + 1/3 cups:
Calories: 332.8
Total Fat: 16.6 g
Cholesterol: 13.8 mg
Sodium: 733.7 mg
Total Carbs: 35.5 g
Dietary Fiber: 8.9 g
Protein: 17.0 g
WW Points+: 9

And before you go… In the past 5 months, I have been testing 25 of these Clean Slow Cooker Recipes. I’m still in a process of putting the recipes together in a book that will be available for sale on October 5th. In the meanwhile, you can sign up below to receive a 20% OFF coupon by email. This discount is for email subscribers only and won’t be offered on the eBook launch date.

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What’s inside the eBook:

  • 25 brand new recipes that have never appeared on iFOODreal before
  • 20+ gluten free recipes
  • Easy, kid frienldy recipes with nutritional info including WW Points+
  • Lots of chicken and quinoa + more healthy comfort food like Parmesan Chicken Meatballs, my mom’s Ukrainian Borscht and Kale Artichoke Lasagna and so much more. Would you be surprised to hear that you can make a Philly Cheesesteak in a slow cooker too?!

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32 Comments

  1. Regina

    I made this last night and it was amazingly delicious!!! Having leftovers for lunch today rolled up in a tortilla. I put some in the freezer, hope it freezes well!

    Thanks!

    Reply
      • Olena

        I havent tried to freeze it but I think someone did. It keeps well in a fridge for up to 5 days so you can eat it all week.:) Funny this is enough for one dinner for four of us.

        Reply
  2. priya

    Hi Olena,

    In this recipe you mentioned “Broil”…does that mean I have to use high heat on stove or Oven broil option.

    Thanks.

    Reply
  3. Carrie

    I have made this dish several times. We love it. So easy. So tasty. Thinking about adding quinoa to it tonight. Do you think quinoa would work well in the dish?

    Reply
  4. Truly

    Is there a version of this recipe that does the casserole variation? Thanks!

    Reply
  5. Hayley

    I make this every week for lunch for my fiancé and me. A double batch lasts us through the week and I never get sick of it. Perhaps the most delicious thing I have ever eaten!

    Reply
  6. Amy

    I just got done making this and I did put the quinoa in and I used 1/2 cup and it work great. I also added some shredded sharp cheese on top. This is a GREAT RECIPE! My family loves it.

    Reply
  7. Sheila

    It was delicious. In addition to the red peppers, I used 1 jalapeño I also added additional cumin

    Reply
  8. Jenny

    Hi! I am making this tonight, it already smells delicious! What cookware did you broil in? I looked it up and sites said no glassware, etc but I don’t have broiling cookware and I don’t think my skillet can go in. Thanks!

    Reply
    • Olena

      I used cast iron enamelled skillet you see in pictures. Love cast iron. Many glass baking dishes and non stick skillets can go in the oven. Google your particular brand.

      Reply
  9. Sharon

    Where did you find your enameled cast iron skillet? I would love to get one.

    Reply
    • Olena

      At Homesense in Canada. It is kind of like American Marshalls, TJ Maxx, upscale Ross or Burlington Factory. I paid $50.

      Reply
  10. Nicole

    This was delicious, but it took me 40 minutes just to prep this. THEN it was 30 minutes. I wold not do this on a weeknight.

    Reply
    • Olena

      Hi Nicole. Do you have a sharp chef’s knife? Definitely helps in chopping vegetables faster. It takes me 20 minutes. I grab a bowl and get all ingredients from the fridge, freezer and pantry, move to the sink and then chop. All veggie dishes require prep for sure.

      Reply
  11. Lindsey R

    I made this tonight with added chorizo! It was delicious. Thanks for the great recipe :).

    Reply

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