Who doesn’t love a one-pot dish?! And one that’s topped with cheese, even better!

This dish has all the flavours of a Mexican dish that we know and love, but is absolutely jam-packed with goodness, and also happens to be vegetarian.  We could all do with eating less meat and more veg, so it’s a win-win!  I think I originally found this recipe from a Buzzfeed article, but since then I adapt it each time dependant on what’s in my fridge, so take the below as a base recipe and switch it up as you like.

Sweet potato, black beans, sweetcorn, spices, cheese, avocado, coriander…my mouth’s watering just thinking about it!  Technically this is not a FODMAP friendly dish, but you can omit the garlic and onions.  The black beans are also not FODMAP, but I seem to be able to handle these a lot better than other legumes…to be honest, if you feel like a cheat meal, go for it! IT’S SO TASTY!!!! 

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Tex Mex Skillet

Prep Time: 15 minutes     Cook Time: 30 – 45 minutes      Servings: 2 – 4 depending on hunger!

Ingredients

• 1 tablespoon oil of choice (coconut, olive or rapeseed will do)
• 3 – 4 small to medium sized sweet potatoes, peeled and cut into bite size pieces
• 2 – 3 bell peppers, de-seeded and cut into chunks
• 1 can black beans, drained and rinsed
• 1 can sweet corn, drained
• 1 can chopped tomatoes
• 1 onion, diced (omit if following FODMAP diet)
• 2 teaspoons ground cumin
• 1 teaspoon each of ground coriander, smoked paprika, chilli flakes
• salt and pepper
• 2 – 3 spring onions (use green part only if following FODMAP diet)
• 1 – 2 avocado, diced
• Juice of 1/2 lime
• 30-50g cheddar cheese, grated
• fresh coriander (optional – aware not everyone loves this, including my other half!)

Method

1. In a skillet pan over a low-medium heat, add the oil with 1 teaspoon of the cumin and stir in the sweet potatoes.  Cook for about 3-5 minutes
2. Next, add the peppers, onion and the rest of the spices, cooking again for a few minutes until coated in the spice mix
3. Pour over the black beans, sweetcorn and can of tomatoes, swirling the can clean with about a quarter of the tin with water and add to the pan
4. Cover with a lid, and check on it every 5-10 minutes, stirring and ensuring it doesn’t stick to the bottom of the pan
5. Season with salt and pepper, and carry on cooking until the sweet potato is cooked through, soft and delicious
6. Take off the stove, squeeze over the lime juice and sprinkle over the cheese.  Place under a grill and leave until bubbling and brown
7. Finish the dish by sprinkling over the spring onions, avocado and coriander
8. Serve with a salad and extra lime and coriander.  Enjoy!