- 1 lb. sweet potatoes, peeled and cubed
- 1 small onion, chopped
- 2 large garlic cloves, minced
- 1 T. canola oil
- 2 large bell peppers, diced
- 14 oz can black beans, drained & rinsed
- 1 cup frozen corn
- 14 oz. can diced tomatoes (I like to use fire-roasted)
- 1 T. cumin, divided
- 1/2 T. taco seasoning, divided
- 1 tsp. salt, divided
- Lime juice, to taste
- 1 cup (4 oz) Tex Mex cheese, shredded
- 2 medium avocados, diced
- 1/4 cup Greek yogurt
Preheat a large, deep skillet on medium heat and add the canola oil. Add the sweet potatoes, 1/2 tablespoon of the cumin, and 1/2 teaspoon of the salt; cook for 5 minutes, stirring occasionally. Add the onion, garlic, and bell peppers (choose colorful ones for a bright dish); cook for another 3 minutes, stirring occasionally. Add the black beans and corn; cook for another 2 minutes, stirring occasionally.
Add the diced tomatoes, remaining cumin and salt, black pepper, and taco seasoning; stir. Bring to a boil, reduce the heat to low and cook covered for 15 minutes or until the potatoes are soft. Squeeze lime juice on top and sprinkle with the cheese and broil on high for 5 minutes or until cheese turns golden. Using a spoon, stir and mash the avocados and Greek yogurt together to make a creamy topping to serve with your dinner.
- Yields: 4-6 servings
- Preparation Time: 30 minutes