Name: Sweet Potato Skillet
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 medium sweet potato; 1/2 medium onion; 2 clove garlic; 3 medium bell pepper, red; 1 cup corn, frozen; 15 ounce black beans, canned; 1 tablespoon coconut oil; 3 teaspoon cumin, ground; 1 teaspoon salt; 14 1/2 ounce diced tomatoes, canned; 1/2 tablespoon taco seasoning; 1/2 medium lime; 1 cup Mexican cheese blend, shredded; 2 medium avocado; 2 stalk green onion; 2 medium peach

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5 from 1 vote

Sweet Potato Skillet

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: American

Servings:

Calories: 596kcal

Ingredients

3 medium sweet potato
1/2 medium onion
2 clove garlic
3 medium bell pepper, red
1 cup corn, frozen
15 ounce black beans, canned
1 tablespoon coconut oil
3 teaspoon cumin, ground
1 teaspoon salt
14 1/2 ounce diced tomatoes, canned
1/2 tablespoon taco seasoning
1/2 medium lime
1 cup Mexican cheese blend, shredded

Toppings

2 medium avocado
2 stalk green onion

Serve With

2 medium peach

Instructions

Cube sweet potatoes, chop onion, mince garlic, and dice peppers; set corn out to thaw, and drain and rinse beans. Set all aside separately.
Add oil to skillet and heat over medium-high. Add potatoes, cumin, and salt; cook for 5 minutes, stirring once or twice.
Add in onions, garlic, and peppers; cook for 3-4 minutes more, stirring occasionally.
Add in beans and corn, and continue to cook another 2 minutes.
Add in diced tomatoes and taco seasoning; stir to combine. Cook for 5 minutes over medium high heat, then reduce heat to low and simmer another 15 minutes or until potatoes have softened.
Remove from heat and spritz with fresh-squeezed lime juice, then sprinkle cheese on top and allow it to melt.
Meanwhile, slice avocados and peaches, and chop green onions.
Serve potato mixture topped with avocado and onions as desired; serve peach slices on the side.