by Olena

Tex Mex Skillet Sweet Potatoes

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Olena Osipov
4.9 from 60 votes

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

The texture of this sweet potato skillet recipe – very soft. The taste – fresh. Leftovers – plenty. 🙂

skillet sweet potatoes

30 Minute Sweet Potato Skillet

I would say this skillet sweet potatoes is one of the most delicious and easy dinners I have ever made. Although not the most photogenic but we will let that slide. 🙂

Quick skillet fried sweet potatoes with beans, corn and spices. Then topped with cheese until melted. Squeeze lime juice all over, sprinkle cilantro and green onion, and be prepared to share a recipe with your friends!

sweet potato skillet garnished with lime

Ingredients You Will Need

  • Sweet potatoes. Look for firm without brown spots potatoes. I prefer to buy organic and no to peel because skin contains many vitamins and nutrients.
  • Black beans. Canned low sodium black beans will work. Don’t forget to rinse and drain. Or make Instant Pot black beans from dried and freeze in portions for later. That appliance is magic!
  • Corn. I like to use frozen corn and not canned.
  • Avocado. Diced avocado adds amazing creaminess to already creamy sweet potatoes eliminating the need for more cheese.
  • Canned diced tomatoes seal the sauce pretty much. I use low sodium.
  • Bell pepper along with yellow onion adds a lot of flavor once sauteed.
  • Onions. I am using 2 kinds that are important. Yellow, white or red onion is sauteed first. And green onion is sprinkled on top of cooked dish. So delicious!

Tip: You can add some cubed chicken, cut up sausage or ground turkey. If it is ground meat, cook first breaking into small pieces and then follow the recipe. If it is cubed raw chicken, add it with sweet potatoes. And cooked diced meat add with beans and tomatoes.

How to Cook Tex Mex Sweet Potatoes

I am using 12 inch ceramic non-stick wok aka deep skillet. This sweet potato recipe relies on a method of cooking and seasoning ingredients in batches. Kind of layering. But final result is delish! 🙂

  • Cook sweet potatoes in well preheated skillet with half of the seasonings for 5 minutes. This step will ensure well seasoned creamy morsels at the end.
  • Add onion, garlic and bell pepper and cook for another 3 minutes, stirring occasionally. As these veggies release a lot of water, if you add them together with potatoes they will not properly brown and become flavorful.
  • Add black beans, corn, diced tomatoes and remaining spices. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft. Everything will be super tender.
  • Garnish with avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.

how to make skillet sweet potatoeshow to make skillet sweet potatoeshow to make skillet sweet potatoeshow to make skillet sweet potatoes

How to Serve and Store the Skillet

Serve Tex Mex skillet hot with Greek yogurt and salsa if desired. I feel like this skillet doesn’t need many toppings as it is well seasoned already.

I would make a simple kale salad or lettuce salad to go with it. Or frankly, we often make just a green smoothie. So many veggies everywhere!

Leftovers can be refrigerated for up to 3 days. I do not recommend to freeze this dish. It’s too many veggies and thawed dish will be too watery.

To make ahead, you can refrigerate diced sweet potatoes in a bowl with cold water for up to 2 days. And refrigerate chopped green onion, garlic and bell pepper in another covered container for same period of time.

More Quick Healthy Skillet Recipes

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skillet sweet potatoes close up

Tex Mex Skillet Sweet Potatoes

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!
4.91 from 60 votes
Print Save Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Servings: 6 servings
Calories: 429kcal
Author: Olena Osipov


  • 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)


  • 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.

Store: Refrigerate in an airtight container for up to 3 days.


    • 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.
    • Use less salt if your canned beans or tomatoes are not low sodium.


    Serving: 1.25cups | Calories: 429kcal | Carbohydrates: 46g | Protein: 11g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 592mg | Potassium: 921mg | Fiber: 12g | Sugar: 11g | Vitamin A: 17817IU | Vitamin C: 65mg | Calcium: 199mg | Iron: 2mg
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    olena osipov in the studio

    Hello and welcome to iFOODreal.

    My name is Olena Osipov. I'm a mom to 2 boys, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

    132 comments on “Tex Mex Skillet Sweet Potatoes

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    1. 5 stars
      Delicious! Love making this as a weeknight meal and enjoying any leftovers afterwards. A great meatless option that you will want to make again and again.

    2. 5 stars
      Not to be dramatic…… but this is by far the best dish I’ve ever tasted in my 25 years of life. I will never have tex mex any other way again! I’m trying to gain confidence in the kitchen and this recipe was so easy and delicious. Thank you!

    3. Do you add water to it at all? I noticed it said bring to a boil but it looks like the diced tomatoes are the only liquid in it; is that correct?

        1. Thank you, I did see that the tomatoes were undrained but didn’t know if that was enough liquid. I am making it for dinner now and our kitchen smells delicious!

    4. 5 stars
      Tried the recipe this evening, had some baked tortillas underneath, homemade salsa. Definitely have this again

    5. 5 stars
      This dish was amazing! I took some mini corn tortillas, fried them up in butter/salt sprinkle and made tacos. I ate four. I’m so excited to have found a great meal to make for my vegetarian friends when they come over. Eating leftovers today! Thank you!

    6. 5 stars
      This was a relatively quick weeknight meal. The only tedious part is chopping the sweet potato. I used white sweet potato and I think I might use yams or orange potato next time. But it was still unbelievably delicious. We ate it with Juanita’s tortilla chips. I didn’t have Mexican cheese blend, so I used sharp white cheddar and it was fantastic. We used fire roasted tomatoes. I had to cook the potatoes for probably 20 min, but otherwise we stuck to the recipe and I highly recommend. This is a keeper!

    7. 5 stars
      This was absolutely phenomenal! My husband is 99.9% carnivore and swore he wouldn’t eat this recipe. Guess who had a second helping? It’s so flavorful and rich. The leftovers were nonexistent so I made it again for meal prep. It’s great cold too! I used a can of mild rotel instead of the tomatoes. The extra kick was wonderful! 10/10 for sure!

    8. 5 stars
      Another great recipe from you Olena! I added pork fajita meat (our local grocery chain has packaged preseasoned fajitas) which was delicious with these ingredients. I also kept the avocado, green onions, cilantro and lime aside to add individually as toppings. Leftovers were great too!

    9. 5 stars
      Olena, I love these skillet recipes when it’s too hot to turn on my oven! This is a great dish-a mix of chopping and using what’s on hand. I ended up throwing in a chopped zucchini with the peppers and onions and it worked great.


    10. 5 stars
      I love Tex-Mex food and have been looking for more meatless meals. This was a double bonus. Definitely going in the dinner rotation. Thank you!

    11. 5 stars
      The first time we made this we had some leftover buffalo ground chicken from some tacos. We mixed it with this. Amazing!! Making it again tonight without the chicken.

    12. 5 stars
      Delicious! I added chicken based on so many comments suggesting it, and did not realize I had no black beans until too late, so I tossed in garbanzo instead. Still tastes great although I definitely want to make it again with black beans. I also tossed in a few slices of fresh jalapeño as garnish. This will be a repeat dish. Thank you!

    13. 5 stars
      This was amazing! And I just so happened to have just about all the Ingredients! I didn’t have fresh lime or cilantro, but I had a can of rotel tomatoes with lime and cilantro so I substituted that. I like my sweet potatoes crispy so I adjusted the time, I also cooked the onions longer and held off on the garlic until about a minute before I put the canned veggies in. I also added ground chicken. Everyone ate it, even the picky eaters. I’m so glad I found this page, I am excited to try the other healthy meals!

    14. 5 stars
      When my 15 year old son walked in and saw all the veggies he whined and told me how no one was going to eat or enjoy dinner tonight. Boy was he wrong! He was the first one to tell me how good dinner was and he had two helpings! I added cubed chicken and we ate it over rice, with chips, or in a tortilla. Thank you for a delicious recipe that will now go in my go to meals.

    15. 5 stars
      Hi! I came across this recipe today, and decided to give it a try, especially since I love Tex-Mex. 🙂 It was so good!! My husband kept raving about how good it was, and wants me to make it again but to add some chicken sausage or ground turkey to the mix. The only addition I made was an avocado cilantro crema drizzled on top. Magnifico!! Thanks again for posting this.

    16. 5 stars
      I love this recipe so happy to find it I’m going in and making it for the third time tonight! 🙂

    17. 5 stars
      My family absolutely loved this recipe!! It is such a beautifully textured dish!! I added chicken to mine for protein. The only question I have, is what do you usually boil for 15 minutes? I didn’t have any liquid to get it to boil so I had to add some water.
      Thanks so much for this fantastic recipe! I’ll be making it for years to come.

        1. 5 stars
          I missed that part! I had drained the tomatoes. It would help to say undrained tomatoes in the recipe ingredients.

          1. Hi Kerri. Glad you enjoyed the recipe. I will add that. It is common not to drain diced tomatoes, therefore no mention of that. FYI for future recipes.

    18. 5 stars
      I fix this once or twice a month and my boys LOVE it! The leftovers don’t last long, which is always a sign of success in my book. I add a pound of ground beef and serve with tortilla chips. I’ve shared this recipe with many friends and they all love it as well! Thanks so much ?

    19. 5 stars
      I loved this recipe. It was favorable, full of veggies, I added chopped chicken breast and tried various topping.

    20. 5 stars
      We loved this! I had mine with a gluten-free tortilla. My family has a fried egg on top of theirs. And yes, there is some leftover for tomorrow

    21. 5 stars
      Wow, tasty! This will be one of my regular meals. Super easy and delicious! I wish I could upload a picture. It’s a beautiful looking dish.

    22. 5 stars
      A really delicious recipe. I like different ideas. The toppings help with the overall taste. I made a huge mistake because I roasted the sweet potatoes first. I wouldn’t recommend doing that. I did add a package of quinoa and brown rice because I needed to add some texture.

    23. 5 stars
      This really really was good. You don’t feel like this is the “no meat” meal. It is just satisfying. Inexpensive. In my experience it was better without the avocado which was a surprise because I LOVE avocado.

      1. I’m so glad you enjoyed it, Courtney! Thank you for the wonderful review! I can see what you mean about avocado. When it is heated or warm it changes its taste a bit.

    24. Any suggestions for a sub for the peppers? I have a very picky eater and he doesn’t really like tomatoes either so I have to cut that amount too. What other veggies would go well ? Thank you!

    25. 4 stars
      Delicious! I’ve been making this about every other week since I happened upon this recipe. I add ground turkey to the recipe for protein. Makes a lot, so I get lunch for a few days too. Reheats well! Thank you!

    26. 5 stars
      I made this dish last night for dinner and it was very flavorful. We really enjoyed it. The sweet potato was a nice balance:)

    27. 5 stars
      Delicious and now that I’ve made it I can speed up the process. I didn’t weigh my potatoes but think I used three good sized ones and so it was a lot!!! Added browned ground turkey and omitted corn because of one picky eater. Also added two cans of tomatoes because of the meat and extra potatoes. Didn’t need salsa but we definitely enjoyed the cilantro, onions, cheese, yogurt and avocado on top! I used a large Le Creuset Dutch oven and it wash very full! I can’t wait to make it with corn as well.

    28. 5 stars
      This is DELICIOUS! We are trying to eat healthy and this was the heartiest, tasteful meal we have had in a long time!! ?

    29. 5 stars
      I bought a big skillet specifically for this recipe. I did add diced chicken because we like extra protein in our meals.. this recipe is delicious! Followed it exactly. I’m making it again this week with the ground turkey.

    30. 5 stars
      Easy recipe to make (especially if you buy the pre-cubed sweet potatoes) and very delicious. I look forward to trying out your other recipes!


    31. 5 stars
      Thanks for sharing this awesome recipe! I like my potatoes a bit crispy so i cook them separately but put all together at the end. Yum yum

    32. 4 stars
      Very delicious dish. It does make a ton of food though so maybe cutting the amount of everything in half would work better. Also I would not recommend putting in avocados if you plan on eating the leftovers. I had to pick out the avocado chunks after reheating because they are not good reheated at all.

    33. 5 stars
      We love this super easy skillet. I always have these simple ingredients on hand and we add anything else that needs to be used up in it. We have added leftover rotisserie chicken or ground turkey, but it really is great on it’s own.I like have a meatless dish at least once a week so this is regularly in rotation.

    34. 5 stars
      This was AWESOME. And super easy. Like others have commented, it seems a little extra liquid was needed, so i added a little vegetable broth. Even better, though, I added a touch of ground chipotle pepper. Wow. So, so good. Definitely being added to my regular rotation.

    35. 4 stars
      I love this recipe! My only comment is that I’ve made this recipe multiple times and each time there wasn’t enough liquid to bring it to a boil. I added 1/2 cup of water and then it worked well.

    36. 5 stars
      This was a really nice dish! We added ground turkey, yum! Next time I think will leave out the sweet potato, maybe we overcooked it but the texture didn’t seem to go with the rest of the ingredients. Also, we left out the corn and tomatoes, dietary reasons, but even without it, we enjoyed!

    37. 5 stars
      My family absolutely loved this. Couldn’t quit saying how delicious it was. I served ground turkey on the side for the carnivores and also put the avocado on the side so it wouldn’t ruin the leftovers. Thank you!

    38. 5 stars
      I was skeptical about some of the ingredients but this turned out so delicious! To make it extra hearty I added barbecued chicken thighs and wrapped it in a burrito, but it tasted great on its own as well. I’ll be making this one again, it was a hit with hubby (a huge fan of Mexican food).

    39. 5 stars
      Really yummy!! I am a vegetarian and this had all ingredients that I love. It comes out a bit spicey but delicious. Only two downsides: the prep is a lot longer than 10 minutes and secondly, I’m following Weight Watchers and it was kind of points pricey. I couldn’t get exact points because it didn’t give the saturated fat but maybe that’s for the best. ?

    40. 4 stars
      I just now made this and it was really good. I served it over tortilla chips like nachos, and my whole family loved it. I put the avocado, cilantro and green onion on each serving, instead of the whole skillet, since this leaves so much leftovers to be reheated and avocado starts to brown pretty quickly.

    41. What’s your suggestion for avoiding canned diced tomatoes when your recipe calls for them? Choose fresh and let them
      Soak in water? I have a hard time
      With diced canned tomatoes and tomato paste.

      1. Oh well. Hard one. The only sub I would suggest is to mix fresh diced tomatoes with tomato sauce from a glass jar if you want to avoid the cans.

    42. Hi Olena, I love your recipes, website, and videos! I just came across one of your recipes on pinterest last week and viewed it and I am totally hooked. I was already decided that I was truly going to make a solid go of clean eating- while limiting dairy and carbs and refined sugars. Your site has been my total inspiration. The sweet potato tex mex was the first that I made, and it was delicious. My husband raved that it was one of the best things that I have ever made. I made the pad thai zucchini noodle salad last night and it was also wonderful. I have dressing left over and it was perfect for a salad for my lunch today. Your food looks as delicious as it is. I can’t wait to try the thai salmon recipe and the porcupine meatballs. Thank you for sharing all that you do!
      Katie 🙂

      1. Awe, thank you so much, Katie. We are working on producing more videos and I’m testing new recipes all the time. Glad to hear everything you said. Warmed my heart. Be healthy!!! Eating healthy and tasty is really simple.

    43. 5 stars
      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.

      1. 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.

    44. 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!

      1. 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.

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

    46. 5 stars
      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.

    47. 5 stars
      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!

    48. 5 stars
      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?

    49. Hi Olena,

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


    50. 5 stars
      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!


        1. 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.

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