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- 2 medium sweet potatoes, peeled and cubed - 1 tablespoon olive oil - 1 red bell pepper, diced - 1 green bell pepper, diced - 1 small red onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - Salt and pepper to taste - 1 avocado, sliced (for topping) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) This dish is not just tasty; it also packs a punch in nutrition. Each serving has about 300 calories. You get around 10 grams of protein, 8 grams of fat, and 50 grams of carbohydrates. The sweet potatoes add fiber and vitamins, making this a healthy choice. It’s a great meal for any time of the day. Plus, it’s easy to adjust based on your needs. You can include more beans for protein or add more veggies for fiber. You can find the full recipe to make this dish even easier. Heating the Oil and Cooking Onions Start by heating one tablespoon of olive oil in a large skillet over medium heat. Add the chopped red onion and cook for about 2-3 minutes. You want the onion to turn soft and translucent. This step builds a nice flavor base for the dish. Cooking Sweet Potatoes Next, add the cubed sweet potatoes to the skillet. Stir them well so they mix with the onions. Cook for about 8-10 minutes, stirring occasionally. You want the sweet potatoes to soften but not turn mushy. They will absorb all those great flavors as they cook. Adding Garlic and Spices Now, it’s time to add the minced garlic. Sauté it for about one minute until it becomes fragrant. Then, toss in the diced red and green bell peppers, cumin, smoked paprika, chili powder, salt, and pepper. Stir everything together and cook for 5-7 minutes. The peppers should soften, and the sweet potatoes should be fully cooked. Incorporating Black Beans and Corn After the veggies are tender, stir in the rinsed black beans and corn. Allow everything to heat through for about 3-4 minutes. This step adds protein and a nice texture. Make sure to taste and adjust seasoning if needed. Optional Egg Cooking Method If you like eggs, create small wells in the mixture. Crack an egg into each well. Cover the skillet with a lid and cook until the eggs are set to your liking. This usually takes about 5-7 minutes for medium eggs. Topping the Dish Once cooked, remove the skillet from the heat. Top your dish with sliced avocado and fresh cilantro. Serve it hot with lime wedges on the side for a burst of flavor. This adds a zesty finish to your amazing meal. For a full recipe, check out the details earlier! - Best Practices for Selection: Look for sweet potatoes that are firm and smooth. Avoid any with soft spots or wrinkles. The skin should be a vibrant orange or purple color. A medium size is perfect for this dish. - Tips for Peeling and Cubing: To peel sweet potatoes, use a vegetable peeler. Cut off both ends first. Then, slice them into rounds and cubes. Aim for even pieces to ensure they cook at the same rate. - Suggested Seasonings: Cumin and smoked paprika add warmth. Chili powder gives it a nice kick. You can adjust these spices to suit your taste. A pinch of salt and fresh pepper also helps bring the flavors together. - Recommended Cooking Techniques: Sautéing the sweet potatoes first helps them soften. Stirring often avoids sticking and ensures even cooking. For added depth, let the sweet potatoes caramelize slightly. This brings out their natural sweetness. Using these tips, you can elevate your Southwest Sweet Potato Skillet experience. Enjoy the process, and remember to taste as you go! For the full recipe, check out the instructions above. {{image_2}} For a vegetarian option, skip the eggs. This dish still tastes great. You can enjoy the rich flavors from the sweet potatoes, beans, and spices. If you want extra protein, try adding tofu or tempeh. Both options work well in this skillet. If you follow a vegan diet, substitute eggs with more black beans or chickpeas. These legumes are packed with protein and give a nice texture. You can also add nutritional yeast for a cheesy flavor without dairy. You can easily switch up the vegetables in this recipe. Try adding zucchini or spinach for a fresh twist. Both add color and nutrients to your dish. Another great choice is to use diced tomatoes. They add moisture and a burst of flavor. If you want to swap out the black beans, consider using kidney beans or pinto beans. These legumes will still give you a hearty and satisfying meal. You can even use lentils for a different texture. They cook quickly and soak up flavors well. For a fun twist, add some diced sweet corn. It adds a slight sweetness and crunch. You can use fresh, frozen, or canned corn. Each version brings its own unique taste to the dish. Explore these variations and find what you love the most! For the complete recipe, check out the Full Recipe. - Refrigeration Guidelines After making the Southwest Sweet Potato Skillet, let it cool. Place leftovers in an airtight container. Store in the fridge for up to four days. This keeps the flavors locked in and fresh. - Freezing Options For longer storage, freeze the skillet. Use a freezer-safe container to prevent freezer burn. It can last for about three months in the freezer. When ready to eat, thaw it in the fridge overnight. - Best Methods for Reheating The best way to reheat is on the stove. Add a splash of water or oil to the skillet. Heat over medium until warm. You can also use a microwave, but stir it halfway through for even heating. - Maintaining Flavor and Texture To keep the taste and texture, avoid high heat when reheating. Gentle heat helps the sweet potatoes stay soft. Stir in some fresh cilantro or a squeeze of lime before serving. This adds a boost of flavor! You can pair this dish with many sides for a great meal. Here are some ideas: - Rice or Quinoa: These grains add texture and soak up flavors. - Green Salad: A fresh salad with mixed greens balances the meal. - Tortillas: Warm tortillas make for great wraps with the skillet mix. - Sour Cream or Greek Yogurt: Add a dollop for creaminess and tang. - Pickled Jalapeños: They add a nice crunch and a kick of heat. Sweet potatoes usually take about 15-20 minutes to cook. Here’s a quick breakdown: - Cubed Sweet Potatoes: They cook faster, around 8-10 minutes. - Whole Sweet Potatoes: If you cook them whole, it takes about 30-40 minutes. - Microwave Option: You can microwave them for about 5-8 minutes for speed. Yes, you can prep this dish in advance. Here are some tips: - Cook and Store: Make the skillet and store it in the fridge for up to 3 days. - Reheat: Warm it in a skillet on low heat to keep it fresh. - Freezing: You can freeze leftovers for up to 2 months. Just thaw before reheating. Absolutely! You can spice it up in a few easy ways: - Add Chili Powder: Increase the chili powder for more heat. - Fresh Jalapeños: Dice fresh jalapeños and add them while cooking. - Hot Sauce: Drizzle your favorite hot sauce right before serving. - Spicy Black Beans: Use spicy black beans for an added kick. For the complete cooking experience, check the Full Recipe for more details. This blog post covered how to make a tasty Southwest Sweet Potato Skillet. You learned about the needed ingredients, step-by-step instructions, and helpful tips. We discussed variations for different diets and how to store leftovers. This dish is easy to customize and perfect for any meal. Enjoy exploring your own flavors and making this dish unique. Get cooking, and savor each bite!

Southwest Sweet Potato Skillet

Savor the flavors of the Southwest with this vibrant Southwest Sweet Potato Skillet recipe! Packed with nutritious ingredients like sweet potatoes, bell peppers, black beans, and topped with creamy avocado, this dish is perfect for a quick weeknight dinner or meal prep. Ready in just 35 minutes, it's healthy and bursting with taste! Click to discover how to make this delicious skillet and delight your taste buds today!
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Ingredients
  

2 medium sweet potatoes, peeled and cubed

1 tablespoon olive oil

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion, chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

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

1 cup corn (fresh or frozen)

Salt and pepper to taste

1 avocado, sliced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 2-3 minutes until it becomes translucent.

    Add the cubed sweet potatoes to the skillet, stir well, and cook for about 8-10 minutes, stirring occasionally, until they start to soften.

      Incorporate the garlic into the skillet and sauté for an additional minute until fragrant.

        Add the diced red and green bell peppers, cumin, smoked paprika, chili powder, salt, and pepper. Cook for another 5-7 minutes, stirring occasionally, until the peppers are tender and the sweet potatoes are fully cooked through.

          Stir in the black beans and corn, allowing everything to heat through for about 3-4 minutes. Adjust seasoning if necessary.

            Optional: Create small wells in the mixture and crack an egg into each one, covering the skillet with a lid until the eggs are cooked to your liking (about 5-7 minutes for medium eggs).

              Once cooked, remove from heat and top with sliced avocado and freshly chopped cilantro.

                Serve hot with lime wedges on the side for drizzling.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4