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Quick Tex Mex Sweet Potato Skillet

From: ifoodreal.com

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 is OK)
14 oz can diced tomatoes
1 tbsp cumin, divided
1/2 tbsp all-natural taco seasoning, divided
1 tsp salt, divided
1/2 lime, juice of
1 cup (4 oz) Tex Mex cheese, shredded
2 medium avocados, diced
2 green onions, chopped
1/3 cup cilantro, chopped
Non-fat Greek yogurt & salsa, for garnish (optional)
Preheat large deep skillet on medium heat and add coconut oil, spreading with spatula. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally. Add onion, garlic, bell peppers and cook for another 3 minutes, stirring occasionally. Add black beans and corn, cook for another 2 minutes, stirring occasionally.

Add diced tomatoes, remaining cumin and salt, black pepper, taco seasoning and stir. Bring to a boil, reduce heat to low and cook covered for 15 minutes or until potatoes are soft. Squeeze lime juice on top, sprinkle with cheese and broil on high for 5 minutes or until cheese turns golden. Top with avocado, green onions and cilantro. Serve hot with non-fat Greek yogurt and salsa if desired.

Storage Instructions: Refrigerate in an airtight container for up to 3 days.

Notes.

You could add some ground turkey, diced chicken breast or tofu for extra protein. Cook it in the skillet first and then proceed with the recipe.