★★★★★

Sweet Potato Skillet Recipe

This Sweet Potato Tex Mex Skillet is an easy, weeknight meal idea! Perfect vegetarian dish for Meatless Mondays! Ready in 30 minutes.

This easy, weeknight Sweet Potato Tex Mex Skillet is delicious and hearty. Perfect for meatless Mondays, and you can leave out the cheese for a vegan dinner idea!
This easy, weeknight Sweet Potato Tex Mex Skillet is delicious and hearty. Perfect for meatless Mondays, and you can leave out the cheese for a vegan dinner idea!
This easy, weeknight Sweet Potato Tex Mex Skillet is delicious and hearty. Perfect for meatless Mondays, and you can leave out the cheese for a vegan dinner idea!

What to serve with Tex Mex Skillets

This delicious, easy Pico de Gallo recipe is made from fresh tomatoes, onion, jalapeno, and cilantro, with a touch of salt and lime juice! Fresh and crisp! Perfect on top of the skillet, or served with a side of tortilla chips!

Next time you crave guacamole add some sweet diced mangoes to the mix! Mango Guacamole was a big hit at our home!

Need more dinner inspiration?

Yield: serves 6

Sweet Potato Tex Mex Skillet

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

This Sweet Potato Tex Mex Skillet is an easy, weeknight meal idea! Perfect vegetarian dish for Meatless Mondays!

Ingredients

  • 1 Tablespoon coconut oil
  • 6 cups diced sweet potatoes (about 1 pound)
  • 1 small onion, diced
  • 3 cloves garlic, pressed
  • 1 cup diced peppers (I use a variety of sweet red and green bell peppers...about 2 total)
  • 1 can (14 ounce) black beans, drained and rinsed
  • 1 can (15 ounce) corn, drained
  • 1 can (14 ounce) diced tomatoes
  • 2 Tablespoons cumin
  • 1 Tablespoon taco seasoning
  • 1 lime, juiced
  • 1 teaspoon kosher salt
  • 1 cup cheddar cheese, shredded (optional)
  • 1 avocado, diced or sliced
  • ¼ cup cilantro, snipped

Instructions

  1. Heat oil in large skillet on medium heat and add diced sweet potatoes, onion, and garlic. Cook for about 5 minutes, stirring occasionally.
  2. Add in peppers and cook another 2-3 minutes, stirring occasionally.
  3. Add black beans, corn, diced tomatoes, cumin, taco seasoning, juice of 1 lime, and salt. Heat until it begins to boil, then reduce heat to low. Cook covered fora bout 15 minutes until potatoes are soft.
  4. Sprinkle with cheese and add avocado and cilantro. Serve hot over rice. ENJOY!

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 540Total Fat: 18gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 19mgSodium: 697mgCarbohydrates: 86gFiber: 16gSugar: 28gProtein: 14g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Avatar photo

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories:


Posted on April 4, 2016

Comments & Reviews

  1. Love the sweet potato in this and it looks so good!!  I have to agree- pregnancy brain never goes away no matter how old your kids are! 😉

  2. I can only imagine that it must be so tough to juggle after-school activities, homework and life with four kids! Luckily, you have this skillet to save the day. It looks SO good! Love the tex mex flavors!

  3. Sounds like you have a great husband! What a delicious and hearty vegetarian meal!

Leave a Reply

Your email address will not be published.