My all-purpose flavorful Tex-Mex sweet potatoes with beans and other veggies! Loaded with chipotle chili flakes and taco seasoning flavors, you can use these Tex-Mex veggies in your quesadillas, tacos, burrito bowls, and more.
As I mentioned yesterday, I m participating in a monthly blogging marathon, and this week’s theme is ‘one ingredient, three meals.’ I m sharing three meals with sweet potatoes as the key ingredient. You can check out my sweet potato chaat, which makes a great vegan appetizer, and today it’s time for the main course. And for that, I have my all-purpose Tex-Mex veggies with sweet potatoes.
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If you have been following me on Instagram or my blog for a while, you know my love for quick lunch and dinner recipes and versatile recipes that we can serve in different ways. This sweet potato Tex-Mex is one such recipe.
It’s a semi-homemade recipe, and once you have your sweet potatoes steamed, you can make this in no time. I always steam potatoes and sweet potatoes as part of my weekend meal prep, and I have them handy, making this recipe super simple and easy. Now you all know why I picked sweet potatoes for this theme.
Note – I m not claiming this as an authentic Tex-Mex veggie. I didn’t use Jalapeños and went with the spice combination we love.
What is Tex-Mex
Ok, before we proceed further, let me share what Tex-Mex is. Texan Mexican cuisine is a mix of American + Mexican + Spanish cuisine. As wiki puts it, Tex-Mex cuisine (from the words Texan and Mexican) is an American cuisine that derives from the culinary creations of the Tejano people of Texas.
Ingredients required
Sweet potatoes– I used two varieties of sweet potatoes – one with orange flesh and white flesh. You can use either one but make sure you don’t overcook them.
Other veggies– We also need onion and bell peppers. I used a mix of green, red, yellow, and orange bell peppers to make it colorful.
Beans and corn – I used canned black beans and ¼ cup of frozen corn.
Spices: We need taco seasoning, Chipotle chili flakes, and dark chili powder to spice up these Tex-Mex veggies.
Apart from these ingredients, we also need cilantro, lemon/lime juice, oil, and salt.
Please check the recipe card for exact measurements and variations and the substitution section for alternate ingredients and other options.
How to make Sweet Potato Tex Mex
Steam and chop the sweet potatoes:
- Rinse the sweet potatoes and steam them in your preferred way. I used my Instant pot to steam them.
- Add 1 cup of water to the inner pot and place the tall trivet. Place the sweet potatoes in the steamer basket on top of the trivet. Close the Instant Pot and pressure cook for 3 minutes at high pressure/manual mode and when the cooking is complete, wait for 5 minutes and release the pressure.
- Open the Instant Pot and remove the steamer basket. Let the sweet potatoes cool. Then peel the skin and chop them into cubes.
Prepare the Tex-Mex veggies.
- Heat a pan or large skillet and add the oil. When the oil is hot, add the chopped onion and sauté until the onions are soft and tender.
- Next, add the chopped bell peppers and sauté for a minute.
- Then add all the spices – taco seasoning, chipotle chili flakes, chili powder, and salt.
- Mix well and cook for a couple of minutes. Then add the beans and corn. Mix well.
- Finally, add the steamed and chopped sweet potatoes.
- Gently combine them all, and cook for a couple of minutes. Then turn off the heat.
- Garnish with cilantro and add lemon/lime juice and enjoy.
Watch me make the Tex-Mex veggies
How to use these Tex-Mex veggies
While you can relish this on its own for a filling meal, you can also use it differently. Here are some ideas. (Each idea can be its own recipe post)
✔ Make a salad
You can combine this with your favorite greens and serve it with sour cream and some cheese or with avocado for a vegan version.
✔ Make a quesadilla
It’s easy to make a bean and veggie quesadilla with this mix. Warm the tortilla and spread this mixture evenly, and top it up with cheese. Gently fold the tortilla and cook until the cheese melts.
✔ Make a taco
That’s what I did this time. Warm up small flour or corn tortillas or taco boats, fill up these Tex-Mex veggies and serve them with avocado, sour cream, and cheese.
✔ Make a burrito bowl
Serve it along with rice and other condiments to make it a burrito or burrito rice bowl.
✔ Make a casserole
In a baking dish, you can mix this bean and veggie mix with enchilada sauce, top it with cheese, and bake it for a delicious casserole. You can even layer some tacos in between for a layered and loaded casserole.
✔ Make stuffed pasta shells.
You can stuff this veggie and bean mix into cooked pasta shells and bake it with enchilada and cheese for a pasta casserole.
Substitutions and variations
You can customize this recipe to your needs; customization options and variations are endless.
- I have used two varieties of sweet potatoes, but you can use either one. Also, you can use mushrooms or tofu instead of sweet potatoes for added protein.
- I didn’t add any tomatoes or jalapeños. You can add some tomato paste for a not-so-dry veggie mix. Add more tomato sauce or tomatoes, and you can also make this as a gravy curry and serve it with rice.
- If you are using jalapeño, you can reduce the chili powder measure.
- Taco seasoning and Chipotle chili flakes are the secret ingredients, but you can also use adobo sauce instead of chipotle chili flakes. I won’t skip taco seasoning, for sure.
- You can use pinto or kidney beans instead of black beans or a combination.
- We need one cup of chopped onions and one cup of bell peppers for this measure. You use the onion that you have in hand (red, yellow, or white) and the colored bell peppers of your choice.
Dietary specifications and storing suggestions
This sweet potato Tex-Mex is a vegan, gluten-free, and nut-free Tex-Mex veggie. Make sure the taco seasoning is labeled gluten-free and vegan.
TheseTex Mex veggies freeze well, and you can also refrigerate them for 2 to 3 days. Make sure you cool down the veggies before refrigerating or freezing them.
Recipe Notes
- Adjust the spices and salt to taste.
- Please check the substitution and variations for more details.
Vegetarian Mexican Inspirations
PS: If you try this Sweet Potato Tex-Mex, please remember to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more recipe updates! You can also sign-up for my newsletter for weekly updates.
📖 Recipe
All-purpose Tex-Mex Sweet Potatoes With Beans
Ingredients
Measurement Details: 1 cup=240ml; 1 tbsp= 15ml; 1 tsp = 5ml;
- 720 grams sweet potatoes steamed and cubed
- 1 tbsp oil
- 1 cup onion finely chopped
- 1 cup bell peppers finely chopped (I used red, green, yellow, and orange)
- 1.5 tsp taco seasoning
- 1 tsp dark chili powder
- ½ tsp chipotle chili flakes
- 2 tsp salt
- 15.5 oz black beans 1 can
- ¼ cup corn I used frozen thawed to room temperature.
- 2 tbsp cilantro
- 1 tbsp lemon/lime juice
Instructions
Steam and chop the sweet potatoes:
- Rinse the sweet potatoes and steam them in your preferred way. I used my Instant pot to steam them.
- Add 1 cup of water to the inner pot and place the tall trivet. Place the sweet potatoes in the steamer basket on top of the trivet. Close the Instant Pot and pressure cook for 3 minutes at high pressure/manual mode and when the cooking is complete, wait for 5 minutes and release the pressure.
- Open the Instant Pot and remove the steamer basket. Let the sweet potatoes cool. Then peel the skin and chop them into cubes.
Prepare the Tex-Mex veggies.
- Heat a pan or large skillet and add the oil. When the oil is hot, add the chopped onion and sauté until the onions are soft and tender.
- Next, add the chopped bell peppers and sauté for a minute.
- Then add all the spices – taco seasoning, chipotle chili flakes, chili powder, and salt.
- Mix well and cook for a couple of minutes. Then add the beans and corn. Mix well.
- Finally, add the steamed and chopped sweet potatoes, gently combine them all, and cook for a couple of minutes.
- Garnish with cilantro and add lemon/lime juice and enjoy.
Video
Notes
- I have used two varieties of sweet potatoes, but you can use either one. Also, you can use mushrooms or tofu instead of sweet potatoes for added protein.
- I didn’t add any tomatoes or jalapeños. You can add some tomato paste for a not-so-dry veggie mix. Add more tomato sauce or tomatoes, and you can also make this as a gravy curry and serve it with rice.
- If you are using jalapeño, you can reduce the chili powder measure.
- Taco seasoning and Chipotle chili flakes are the secret ingredients, but you can also use adobo sauce instead of chipotle chili flakes. I won’t skip taco seasoning, for sure.
- You can use pinto or kidney beans instead of black beans or a combination.
- We need one cup of chopped onions and one cup of bell peppers for this measure. You use the onion that you have in hand (red, yellow, or white) and the colored bell peppers of your choice.
- Adjust the spices and salt to taste.
- Please check the substitution and variations for more details.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
I think I will just stick a spoon into that bowl and enjoy it immediately. Looks like a filling bowl.
Thanks Rafeeda.