Mexican Sweet Potato Skillet

This was an easy, delicious, one-pan dinner.  I found the recipe here.  

Ingredients

• 1 tbsp coconut or avocado oil
• 1 1/2 lbs sweet potato, cubed
• 1 small onion, chopped
• 2 large garlic cloves, minced
• 2 large red bell peppers, diced (I ninja'ed frozen red/yellow/green peppers from TJ's)
• 14 oz can low sodium black beans, drained & rinsed
• 1 cup corn (frozen or canned)
• 14 oz can diced tomatoes, low sodium
• 1 tbsp cumin, divided
• 1/2 tbsp taco seasoning
• 3/4 tsp salt, divided
• 1/2 lime, juice of (I forgot this - still yummy)
• 1 cup (4 oz) Tex Mex cheese, shredded (delicious without cheese ;))
• 2 medium avocados, diced
• 2 green onions, chopped (I didn't have these)
• 1/3 cup cilantro, chopped (I didn't have this)
• Greek yogurt and salsa, for garnish (optional) (I didn't use this)

Instructions

1. Preheat large deep skillet on medium heat and swirl oil to coat. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally.
2. Add onion, garlic, bell pepper and cook for another 3 minutes, stirring occasionally.
3. Add black beans, corn, diced tomatoes, remaining 1/2 tbsp cumin and 1/4 tsp salt, taco seasoning and pepper (wasn't sure what this indicated, so I just dashed in some black pepper); then stir. 
4. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft.
5. Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.
6. Serve hot with Greek yogurt and salsa if desired.

Store: 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.

Use less salt if your canned beans or tomatoes are not low sodium.