Sweet Potato Tex Mex Skillet
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick weeknight skillet meal of seasoned sweet potatoes, black beans, and corn topped with avocado and cheese. This Tex-Mex inspired dish is hearty, vegetarian, and ready in 30 minutes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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 black beans, drained and rinsed (14 ounce )
- 1 can corn, drained (15 ounce )
- 1 can diced tomatoes (14 ounce )
- 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)
- 1/4 cup cilantro (snipped)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 844mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 817mg
- Calcium
- 107mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 844MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.