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The Tex-Mex Sweet Potato Skillet is a vibrant, hearty dish that beautifully marries the comforting sweetness of sweet potatoes with the zesty, bold flavors characteristic of Tex-Mex cuisine. This one-pan recipe is not only easy to prepare but also brimming with nutrients, making it an ideal choice for busy weeknights or a wholesome weekend meal. Whether you're seeking a satisfying vegetarian option or simply want to explore new flavors, this dish promises to deliver both taste and nourishment in every bite.

Tex-Mex Sweet Potato Skillet

Discover a delicious blend of comfort food and nutrition with the Tex-Mex Sweet Potato Skillet. This vibrant dish combines the sweet creaminess of sweet potatoes with bold Tex-Mex spices, colorful vegetables, and protein-packed beans, all cooked in one pan for an easy meal. Perfect for busy weeknights or a wholesome weekend gathering, this recipe showcases the heartiness of sweet potatoes while delivering an explosion of flavors and essential nutrients. Enjoy a delightful and healthful experience with every bite!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

1 tablespoon olive oil

1 small onion, finely diced

2 cloves garlic, minced

1 bell pepper (red, green, or yellow), diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (frozen or fresh)

1 tablespoon chili powder

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper to taste

½ cup cherry tomatoes, halved

¼ cup fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

Lime wedges (for serving)

Instructions
 

Cook the Sweet Potatoes: In a large skillet, heat the olive oil over medium heat. Once hot, add the diced sweet potatoes and season with a pinch of salt. Sauté for about 10-12 minutes, stirring occasionally, until the sweet potatoes are tender and start to caramelize around the edges.

    Add Aromatics: After the sweet potatoes are softened, add the diced onion and bell pepper to the skillet. Sauté for an additional 5 minutes until the onion becomes translucent and the bell pepper softens. Add the minced garlic and cook for another minute, stirring frequently until fragrant.

      Season the Mixture: Sprinkle the chili powder, cumin, smoked paprika, salt, and pepper over the sautéed vegetables. Stir well to evenly coat the sweet potatoes and bell pepper with the spices, enhancing their flavor.

        Incorporate Beans and Corn: Introduce the drained black beans and corn to the skillet, gently folding everything together. Cook for an additional 5 minutes until the beans are heated through and all ingredients are well combined.

          Finish with Tomatoes: Carefully fold in the halved cherry tomatoes, allowing them to warm through for an additional 1-2 minutes just until they start to soften.

            Serve: Remove the skillet from heat and garnish the dish with fresh cilantro. Serve warm, topped with slices of creamy avocado and lime wedges on the side for an extra burst of flavor. Enjoy this vibrant Tex-Mex delight!

              Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings

                Optional Presentation Tips: For a colorful display, serve the skillet mixture in a large, shallow bowl, and arrange the avocado slices artfully on top. Scatter extra cilantro leaves for a pop of green and place lime wedges around the plate for a fresh touch.