All-purpose Tex-Mex Sweet Potatoes With Beans
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.
Servings: 6
Calories: 246kcal
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
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.
- Adjust the spices and salt to taste.
- Please check the substitution and variations for more details.
Nutrition
Calories: 246kcal | Carbohydrates: 47g | Protein: 9g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 854mg | Potassium: 783mg | Fiber: 11g | Sugar: 8g | Vitamin A: 17983IU | Vitamin C: 38mg | Calcium: 66mg | Iron: 3mg