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Tex-Mex Inspired Sweet Potato Skillet

Servings: 4

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.