I love this super simple Mexican skillet. Not only is it super duper yummy, you dont even notice that its missing meat! This is one of my favourite dishes, I even made it for my birthday, which was last weekend, and I tripled the recipe. It worked amazing, but I would not recommend making for more. We were 12 here on Sunday, and my little sister (she is visiting for a week) and I had lunch two days after. Since certain family members dont eat cheese, we just add the cheese at the end as garnish, which is totally optional.
I will share with you the recipe that feeds about 5 people.
- 1 tbsp coconut oil
- 350 g sweet potatoes, cubed
- ½ tbsp taco seasoning
- ½ tsp salt
- 1 small onion, chopped
- 2 large garlic cloves, minced
- 2 large red bell peppers, diced
- 1 can black beans, drained & rinsed
- 1 cup canned corn
- 1 can diced tomatoes
- 1 tbsp taco seasoning
- Juice of ½ lime
- 1 cup shredded cheese
- 2 medium avocados, diced
- 2 green onions, chopped
- 1/3 cup cilantro, chopped
- Sour cream & salsa
- Nacho chips
- Preheat deep skillet on medium heat and add coconut oil. When it is meltet, add sweet potatoes, 1/2 tbsp taco seasoning, 1/2 tsp salt and cook for 5 minutes, stirring about every 1-2 mins.
- Add onion, garlic, bell peppers and cook for another 3 minutes, stirring about every 1-2 mins.
- Then add black beans and corn, cook for another 2 minutes, stirring about every 1-2 mins.
- Add diced tomatoes, remaining taco seasoning and stir. Then 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 (optional: to make it vegan skip the cheese) and broil on high for 5 minutes or until cheese turns golden.
- Top with avocado, green onions and cilantro. Serve hot with sour cream, salsa and nacho chips.