by Olena

Sweet Potato Skillet Tex Mex Style

by Olena

Sweet Potato Skillet is a healthy and delicious 30 minute vegetarian dinner recipe with avocado, beans, corn and cheese. |

Sweet potato skillet is a healthy and delicious 30 minute vegetarian dinner recipe with avocado, beans, corn and cheese. It has a bit of a kick from taco seasoning (fajita seasoning would work too). You definitely can add some ground turkey, diced chicken or tofu.

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.


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


Sweet Potato Skillet is a healthy and delicious 30 minute vegetarian dinner recipe with avocado, beans, corn and cheese. |


Sweet Potato Skillet Tex Mex Style

4.7 from 3 reviews

Sweet Potato Skillet is a healthy and delicious 30 minute vegetarian dinner recipe with avocado, beans, corn and cheese.

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 6 servings


  • 1 lb sweet potatoes, 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 black beans, drained & rinsed
  • 1 cup corn (frozen or canned is OK)
  • 14 oz can diced tomatoes
  • 1 tbsp cumin, divided
  • 1/2 tbsp 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
  • Greek yogurt and salsa, for garnish (optional)


  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 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.

 Did you make this recipe? Please give it a star rating in the comments.

About Olena

I don’t believe in diets, neither I think we were born to eat. This website reflects my healthy relationship with food – I like simple whole foods meals with a bit of lean protein, heavy on veggies and a sprinkle of complex carbs.

Made a recipe? Tag @ifoodreal on Instagram. I would love to share it with everyone!

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39 comments on “Sweet Potato Skillet Tex Mex Style

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  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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?

  9. Hi Olena,

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


  10. 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.