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!!!!
Tex Mex Skillet
Prep Time: 15 minutes Cook Time: 30 – 45 minutes Servings: 2 – 4 depending on hunger!
- 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!)
- 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
- Next, add the peppers, onion and the rest of the spices, cooking again for a few minutes until coated in the spice mix
- 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
- 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
- Season with salt and pepper, and carry on cooking until the sweet potato is cooked through, soft and delicious
- Take off the stove, squeeze over the lime juice and sprinkle over the cheese. Place under a grill and leave until bubbling and brown
- Finish the dish by sprinkling over the spring onions, avocado and coriander
- Serve with a salad and extra lime and coriander. Enjoy!