Vegetarian Mexican Skillet

I love this super simple Mexican skillet. Not only is it super duper yummy, you dont even notice that its missing meat! This is one of my favourite dishes, I even made it for my birthday, which was last weekend, and I tripled the recipe. It worked amazing, but I would not recommend making for more. We were 12 here on Sunday, and my little sister (she is visiting for a week) and I had lunch two days after. Since certain family members dont eat cheese, we just add the cheese at the end as garnish, which is totally optional.

I will share with you the recipe that feeds about 5 people.

Ingredients:

1 tbsp coconut oil
350 g sweet potatoes, cubed
½ tbsp taco seasoning
½ tsp salt
1 small onion, chopped
2 large garlic cloves, minced
2 large red bell peppers, diced
1 can black beans, drained & rinsed
1 cup canned corn
1 can diced tomatoes
1 tbsp taco seasoning
Juice of ½ lime
1 cup shredded cheese
2 medium avocados, diced
2 green onions, chopped
1/3 cup cilantro, chopped
Sour cream & salsa
Nacho chips

Directions:

Preheat deep skillet on medium heat and add coconut oil. When it is meltet, add sweet potatoes, 1/2 tbsp taco seasoning, 1/2 tsp salt and cook for 5 minutes, stirring about every 1-2 mins.
Add onion, garlic, bell peppers and cook for another 3 minutes, stirring about every 1-2 mins.
Then add black beans and corn, cook for another 2 minutes, stirring about every 1-2 mins.
Add diced tomatoes, remaining taco seasoning and stir. Then bring to a boil, reduce heat to low and cook covered for 15 minutes or until potatoes are soft.
Squeeze lime juice on top, sprinkle with cheese (optional: to make it vegan skip the cheese) and broil on high for 5 minutes or until cheese turns golden.
Top with avocado, green onions and cilantro. Serve hot with sour cream, salsa and nacho chips.