by Olena

Sweet Potato Skillet Tex Mex Style

by Olena

30 Minute Sweet Potato Skillet Recipe is healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!

I would say this sweet potato skillet is one of the most delicious and easiest dinners I have ever made.  Although not the most photogenic but we will let that slide. I think I made it work.

In less than 30 minutes you can have vegetarian dinner on your weeknight table. Sweet potato hash cooked quickly on the stove 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!

MY LATEST RECIPES

You definitely can add some ground turkey, diced chicken or tofu.

30 Minute Sweet Potato Skillet Recipe is healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!

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?! I hope everything I said above makes sense because I’m typing from my construction zone.

Enjoy!

How to Make Tex Mex Sweet Potato Skillet

  1. 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.    30 Minute Sweet Potato Skillet Recipe is healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!
  2. Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally. 30 Minute Sweet Potato Skillet Recipe is healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!
  3. Add black beans, corn, diced tomatoes, remaining 1/2 tbsp cumin and 1/2 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. 30 Minute Sweet Potato Skillet Recipe is healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!
  4. Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted. 30 Minute Sweet Potato Skillet Recipe is healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!
  5. Serve hot with Greek yogurt and salsa if desired. 30 Minute Sweet Potato Skillet Recipe is healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!
Print

Sweet Potato Skillet Tex Mex Style

4.8 from 4 reviews

30 Minute Sweet Potato Skillet Recipe is healthy and delicious vegetarian dinner with beans and corn, fresh lime juice and melted cheese on top. To die for!

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

Ingredients

  • 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 diced tomatoes, low sodium
  • 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)

Instructions

  1. 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.
  2. Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally.
  3. 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.
  4. Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.
  5. Serve hot with Greek yogurt and salsa if desired.

Store: 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.

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

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

About Olena

Hi, I’m Olena and this is my healthy family recipes blog. Originally from Ukraine, I now live on magic Vancouver Island in British Columbia. I’m here to help you with “What’s for dinner?”.

Made a recipe? Tag @ifoodreal or #ifoodreal on Instagram. I would love to share in the “Look what you made” stories.

Read More

Never miss a recipe

Join my mailing list to receive recipes and updates


I'm not a Robot

This page may contain affiliate links. If you make a purchase, we will receive a small commission at no extra cost to you. It helps keep iFOODreal recipes free. Thanks for your support!

40 comments on “Sweet Potato Skillet Tex Mex Style

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. 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. 😂

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. 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!

  9. 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?

  10. Hi Olena,

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

    Thanks.

  11. 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!

      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.