Tex Mex Sweet Potato Skillet

Tex Mex Sweet Potato Skillet by Ann Mayer
Tex Mex Sweet Potato Skillet
by Ann Mayer


  • 1 lb sweet potatoes, cubed
  • 1 small onion, chopped
  • 2 large garlic cloves, minced
  • 1 tbsp coconut oil
  • 2 large red bell peppers, diced
  • 14 oz can black beans, drained & rinsed
  • 1 cup corn (frozen or canned)
  • 14 oz can diced tomatoes
  • 1 tbsp cumin, divided in half
  • ½ tbsp all natural taco seasoning, divided in half
  • 1 tsp salt, divided in half
  • ½ a lime, juiced
  • 1 cup Mex cheese, shredded
  • 2 medium avocados, diced
  • 2 green onions, chopped
  • 1/3 cup cilantro, chopped
  • Non-Fat Greek yogurt & salsa for garnish


  1. Preheat a large deep skillet on medium heat and add coconut oil, spreading with a spatula. Add sweet potatoes, ½ tbsp cumin, ½ tsp salt. Cook for 5 minutes, stirring occasionally.
  2. Add onion, garlic, bell peppers, and cook for another 3 minutes, stirring occasionally.
  3. Add black beans and corn. Cook for another 2 minutes, stirring occasionally.
  4. Stir in diced tomatoes, remaining cumin and salt, black pepper and taco seasoning. Bring to a boil, reduce heat to low and cook covered for 15 minutes or until sweet potatoes are soft.
  5. Squeeze lime juice on top, sprinkle with cheese, cover and cook until cheese melts.
  6. Top with avocado, green onions and cilantro.
  7. Serve hot with a dollop of Greek Yogurt and salsa.

by Ann Mayer,
Heartland Highlights Recipe Reporter