TEX MEX SKILLET SWEET POTATOES

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Quick and easy 30 Minute Skillet Sweet Potatoes with beans, corn, fresh lime juice and melted cheese on top. To die for healthy vegetarian dinner!The texture of this sweet potato skillet recipe – very soft. The taste – fresh. Leftovers – plenty.

I would say this skillet yams is perhaps the most flavorful and simple meals I have at any point made. Albeit not the most photogenic but rather we will let that slide.Quick skillet seared yams with beans, corn and flavors. At that point finished off with cheddar until liquefied. Press lime squeeze all finished, sprinkle cilantro and green onion, and be set up to impart a formula to your companions!

Fixings You Will Need

  • Yams. Search for firm without earthy colored spots potatoes. I like to purchase natural and no to strip since skin contains numerous nutrients and supplements.
  • Dark beans. Canned low sodium dark beans will work. Remember to wash and deplete. Or on the other hand make Instant Pot dark beans from dried and freeze in divides for some other time. That machine is wizardry!
  • Corn. I like to utilize frozen corn and not canned.
  • Avocado. Diced avocado adds astounding richness to effectively velvety yams dispensing with the requirement for more cheddar.
  • Canned diced tomatoes seal the sauce essentially. I utilize low sodium.
  • Ringer pepper alongside yellow onion adds a ton of flavor once sauteed.
  • Onions. I’m utilizing 2 sorts that are significant. Yellow, white or red onion is sauteed first. Furthermore, green onion is sprinkled on top of cooked dish. So delightful!
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Tip: You can add some cubed chicken, cut up wiener or ground turkey. In the event that it is ground meat, cook initial breaking into little pieces and follow the formula. In the event that it is cubed crude chicken, add it with yams. What’s more, cooked diced meat add with beans and tomatoes.Quick and easy 30 minute Skillet Sweet Potatoes with beans, corn, fresh lime juice and melted cheese on top. To die for!

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 low sodium diced tomatoes undrained
  • 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

  • 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.
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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.