Sweet Potato Tex-Mex Skillet Meal

Nutrition Facts

Serving Size– 1 ? cup

Calories: 332.8

Protein: 17g

Total Fat: 16.6g

Fiber: 8.9g

Carbs: 35.5g

Sodium: 733.7mg


1lb. Sweet potatoes, cubed

1 small onion, chopped

2 garlic cloves, minced

1 tablespoon canola oil

2 red bell peppers, diced

14 oz. can black beans, drained & rinsed

1 cup frozen corn, thawed

2 large tomatoes, diced

1 tablespoon cumin, divided

1/2 tablespoon taco seasoning, divided

1 teaspoon salt, divided

1/2 lime, juice only

1 cup Colby jack cheese, shredded

2 medium avocados, diced

2 green onions, chopped

1/3 cup cilantro, chopped

Non-fat plain yogurt & salsa, optional


Preheat the skillet on medium-high heat and add canola oil, spreading with a spatula. Add sweet potatoes, 1/2 tbsp cumin, and 1/2 tsp salt and cook for 5 minutes.  Add onion, garlic, bell peppers and cook for 3 minutes.  Add black beans and corn, cook for 2 more minutes.  Add tomatoes, remaining cumin and salt,  taco seasoning, and stir. Bring to a boil, reduce heat to low, and cook covered for 15 minutes. Potatoes should be soft.  Squeeze lime juice on top and sprinkle with cheese; broil on high for 5 minutes. Top with avocado, onions, and cilantro. Serve warm with yogurt and salsa as toppings! Serves 6.


Recipe adapted from: http://ifoodreal.com


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