I began my ‘Meatless Monday’ adventure in the beginning of the year after trashing my body during the holidays.
I told my husband, he didn’t have to do it with me, but he actually enjoys it! It’s been fun and exciting looking for new recipes and even more eating them! Who knew meatless meals could be so good?!! (LOL I’m sure vegetarians!)
We had Tex-Mex Skillet tonight and we can’t get enough of it!
1 lb sweet potatoes (cubed)
1 sm onion (chopped)
2 lg garlic cloves (minced)
1 tbsp olive oil
2 lg red bell peppers (diced)
14 oz can black beans (drained & rinsed)
1 cup corn (frozen or can)
14 oz can diced tomatoes
1 tbsp cumin (divided)
1/2 tbsp taco seasoning (divided)
1 tsp salt (divided)
1 tsp black pepper
1/2 lime juice
1 cup Tex-Mex shredded cheese
2 med avocados (diced)
2 green onions (chopped)
1/3 cup cilantro
1. Preheat large deep skillet on medium heat and add olive oil, spreading with spatula. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 5 minutes, stirring occasionally. Add onion, garlic, bell peppers and cook for another 3 minutes, stirring occasionally. Add black beans and corn, cook for another 2 minutes, stirring occasionally.
2. Add diced tomatoes, remaining cumin and salt, black pepper, taco seasoning and stir. Bring to a boil, reduce to heat to low and cook for 15 minutes or until potatoes are soft. Squeeze lime juice on top, sprinkle with cheese and cook on low for 5 minutes or until cheese turns golden. Top with avocado, green onions and cilantro.
My husband and I really enjoyed this meal. It made several servings and made tasty leftovers.
It was another successful ‘Meatless Monday’. I look forward to this day and can even see myself have another meatless day. Hope y’all enjoy!!