Quick and easy 30 minute skillet sweet potatoes with beans, corn, fresh lime juice and melted cheese on top. To die for!
Author:Olena of ifoodreal.com
Prep Time:10 minutes
Cook Time:28 minutes
Total Time:38 minutes
Yield:6 servings 1x
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)
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.
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