{new}Tex-Mex Sweet Potato Skillet #HappyWeekendFriends { If you’re looking for …

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{new}Tex-Mex Sweet Potato Skillet ūüĆ∂ūü•Ď
#HappyWeekendFriends
{ If you’re looking for a FLAVOR PACKED side dish…or maybe even a main dish…TRY THIS one. I kid you not…my FAVORITE new meal!
It’s nutrient-packed – but you don’t even gotta tell them that. Just start cooking and the aroma will bring them all to your kitchen! MAKE your weekend awesome, friends!} .
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makes about 4 servings
Ingredients:
1 lb. sweet potatoes, peeled and diced
1 onion, diced
2 fresh garlic cloves, minced or pressed
1 Tbsp avocado oil, or olive oil
2 red bell peppers, diced
14 oz black beans, drained and rinsed if using canned
1 (14oz) jar fire roasted tomatoes, with juice OR fresh tomatoes, diced with juice
1 cup organic corn, fresh or frozen
1/2 Tbsp ground cumin
1/2 Tbsp smoked paprika
sea salt and fresh ground black pepper, to your taste
1/2 a fresh lime, juice
1/4 cup shredded cheese
1 large avocado, diced
2 jalapenos, thinly sliced
a small bunch of cilantro leaves, chopped

Instructions:
Heat oil in a large skillet over medium high heat.
Add sweet potatoes and onions, season with sea salt and pepper and 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, lime juice, cumin, paprika and stir to combine. Bring to a simmer, reduce heat to low and cook covered for about 12 minutes or until potatoes are fork tender. Remove from heat.
Sprinkle with cheese, allow to melt a bit.
Garnish with diced avocado, jalapeno and cilantro. Enjoy!
‚̧Rachel

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Bette

My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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