Heat oil in large skillet on medium heat and add diced sweet potatoes, onion, and garlic. Cook for about 5 minutes, stirring occasionally.
Add in peppers and cook another 2-3 minutes, stirring occasionally.
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.
Sprinkle with cheese and add avocado and cilantro. Serve hot over rice. ENJOY!
Notes
Roll the lime between the palm of your hand and your countertop to soften the flesh and make it even easier to squeeze out every last drop of juice.
Remember to stir the contents of the skillet periodically throughout the cooking process. This way, you'll prevent any veggies from sticking to the pan.
Serve as is, over rice or with a side of warm tortillas. Add fried eggs on top to create a breakfast skillet.
If you aren’t vegetarian, consider adding bacon to the mix. Omit the cooking oil, and start the recipe by cooking bacon in the skillet. Set the strips aside, and proceed as usual, using the bacon grease to cook and add flavor to the veggies. At the end, crumble the bacon into bits on top of the skillet.