Tex-Mex Inspired Sweet Potato Skillet
Ingredients
- 2 Tbsps avocado oil, or olive oil
- 1 lb. sweet potatoes, peeled and diced
- 1 onion, diced
- 3 fresh garlic cloves, minced or pressed
- 2 red bell peppers, seeded and diced
- 14 oz black beans, drained and rinsed if using canned
- 1 cup organic corn, fresh or frozen
- 1 14oz jar fire roasted tomatoes, with juice, or 3 fresh tomatoes chopped, with their juices
- 1 Tbsp ground cumin
- 1 Tbsp smoked paprika
- sea salt and fresh ground black pepper, to your taste
- 1 fresh lime, juiced
- 1/2 cup shredded or crumbled cheese of choice
- 1 large avocado, diced
- 2 jalapenos, thinly sliced
- a small bunch of cilantro leaves, chopped
Instructions
- Heat your oil in a large skillet over medium-high heat.
- Add in your diced sweet potatoes and onions, season with sea salt and pepper to taste, then saute for 5 minutes, stirring here and there.
- Add in garlic, bell peppers, black beans, and corn, then cook for another 3 minutes, stirring occasionally.
- Add tomatoes with their juices, lime juice, cumin, paprika, and stir to combine.
- Bring to a simmer, reduce heat to low, and cook covered for about 10 minutes or until potatoes are fork tender. Remove from heat.
- Sprinkle with cheese, allow to melt a bit.
- Garnish with diced avocado, sliced jalapeños, and fresh cilantro leaves.
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