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!


  • 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
  • ΒΌ cup cilantro, snipped


  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:



Serving Size:


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.

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