Tex-Mex Inspired Sweet Potato Skillet 🌶🥑

Tex-Mex Inspired Sweet Potato Skillet

If you’re looking for a NEW FLAVOR PACKED side dish…or maybe even a main dish…TRY THIS out! I kid you not…my FAVORITE thing I’ve eaten this week!
It’s nutrient-packed – but you don’t need to tell anyone that.

Just start cooking and the aroma will bring them all to your kitchen!

Oh did I mention EASY?!! Just a few minutes of hands-on time and you’ll have something absolutely delicious to enjoy!

Sweet Potatoes and Yams are something we currently eat A LOT of at our house! But 10 years ago I didn’t care for them AT ALL.

Throughout my 30’s I began passionately learning about health & nutrition while working with a phenomenal fitness trainer.

Sweet potatoes were becoming THE complex carbohydrate of choice!

They were *always* on my meal plans – so that’s when I started getting creative with recipes, eating them frequently, and actually TRULY ENJOYING them. Very much so!

Not a week goes by these days that I don’t buy and cook sweet potatoes or yams…they have become an absolute staple in our home.

This recipe is great if you’re trying to include sweet potatoes more often, but just need a tasty recipe inspiration – along with a little friendly nudge to try something different!

Complex Carbohydrates from Sweet Potatoes are my favorite carbohydrates to eat because they leave me feeling energetic rather than the opposite feelings of bloat and tiredness many simple carbs seem to deliver.

High fiber + high nutrient complex carbohydrates seem to keep my blood sugar more consistent throughout the day, which helps overall with less cravings and consistent energy.
Sweet potatoes are considered a “superfood” because of all the vitamins and minerals they contain.

Just as an example, 1 sweet potato contains almost 400% of your daily vitamin A requirements! They also contain vitamins B, C, and D as well as a wide range of minerals.

They can help boost your immune system, protect your vision and reproductive health, and even help lower your risk of cancer.

Sweet potatoes are excellent for digestion because they are rich in fiber – now that’s something you’re likely not going to get from takeout!

Plus, they appear to help improve blood sugar control and cholesterol levels … and might even help keep fat cells from growing.

They are also delicious mashed, roasted, or cooked in a skillet like this recipe. Use sweet potatoes and yams in soups, stews, chilis, or in any way you would use other potatoes.

REFERENCE:

WebMD

HealthLine

Rachel’s tips:

Since there are only a few simple ingredients used here, I highly recommend using the absolute freshest, highest quality ingredients you can get your hands on…it makes all the difference.

Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.

I LOVE spicy foods so I like to add lots of jalapeños, but you can add less jalapeño to keep things on the mild side.

Did you know that a lot of the heat from peppers is found in the seeds? So if you remove the
jalapeño peppers seeds then you’ll tame down the heat a good bit, leaving the flavor.

Makes about 4 servings

Ingredients:

• 2 Tbsps avocado oil, or olive oil

• 1 lb. sweet potatoes, peeled and diced

• 1 onion, diced

• 3 fresh garlic cloves, minced or pressed

• 2 red bell peppers, seeded and diced

• 14 oz black beans, drained and rinsed if using canned

• 1 cup organic corn, fresh or frozen

• 1 (14oz) jar fire roasted tomatoes, with juice, or 3 fresh tomatoes chopped, with their juices

• 1 Tbsp ground cumin

• 1 Tbsp smoked paprika

• sea salt and fresh ground black pepper, to your taste

• 1 fresh lime, juiced

• 1/2 cup shredded or crumbled cheese of choice

• 1 large avocado, diced

• 2 jalapenos, thinly sliced

• a small bunch of cilantro leaves, chopped

Instructions:

Heat your oil in a large skillet over medium-high heat. Add in your diced sweet potatoes and onions, season with sea salt and pepper to taste, then saute for 5 minutes, stirring here and there.

Add in garlic, bell peppers, black beans, and corn, then cook for another 3 minutes, stirring occasionally.

Add tomatoes with their juices, lime juice, cumin, paprika, and stir to combine.

Bring to a simmer, reduce heat to low, and cook covered for about 10 minutes or until potatoes are fork tender. Remove from heat.

Sprinkle with cheese, allow to melt a bit.

Garnish with diced avocado, sliced jalapeños, and fresh cilantro leaves.
Enjoy!
Rachel

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