Tex-Mex with sweet potatoes – Vegetarian

If you’re craving something vibrant, comforting, and packed with flavour, this Tex-Mex bowl with sweet potatoes and red kidney beans is the perfect choice. It’s the perfect mix of creamy, crunchy, spicy, and fresh.
All in one colourful bowl that’s as fun to prepare as it is to eat.

Roasted sweet potatoes bring natural sweetness, black beans add plant-based protein, and the mix of juicy tomatoes, golden corn, and melted cheese ties everything together in the most delicious way. Add a generous dollop of tangy sour cream, a punchy homemade guacamole, and a sprinkle of fresh coriander, and you’ve got a Tex-Mex masterpiece that hits every craving.

It’s fast, hearty, vegetarian, and absolutely bursting with flavour, perfect for meal prep, weeknight dinners, or when you want something satisfying without spending hours in the kitchen.

Ingredients: (for 3 portions)

• one hot chili pepper
• one large sweet potato (~500–600 g)
• a few sprigs of fresh coriander
• one heaped tablespoon of Mexican seasoning mix
• one sweet bell pepper
• one red onion
• ~150 g canned corn
• 70 g sour cream
• 2 garlic cloves
• a knob of butter
• ~350 g cooked red kidney beans from a can (drained weight)
• one lime
• 2 Roma tomatoes
• 2 ripe avocados
• 100 g grated cheese
• salt and pepper
• a bit of sunflower oil
• 1 teaspoon vinegar

Preparation:

We start by washing and prepping all the veggies. Dice the sweet bell pepper into small cubes. Peel the sweet potato, slice it in half lengthwise, then cut it into even slices. Chop the tomatoes into small cubes. Finely mince the garlic, and do the same with the chilli pepper. Dice the red onion into small pieces. Wash and chop the coriander.

Preheat the oven to 220°C and let it get nice and hot. Line a baking tray with parchment paper.
In a bowl, toss the sweet potato slices with a little sunflower oil, then season with salt, pepper, and half of the Mexican spice mix. Give everything a good mix so the seasoning coats evenly, then spread the sweet potatoes on the tray.
Bake for 25–30 minutes, until soft and lightly caramelised.

While the sweet potatoes are baking, prepare the rest of the ingredients.
In a bowl, mix the beans with the remaining Mexican spice blend and a little sunflower oil. Stir well to coat. You’ll add the beans to the baking tray, next to the sweet potatoes, about 5 minutes before the oven time is up.

In another bowl, combine the diced tomatoes with salt, pepper, the teaspoon of vinegar, and half of the chopped coriander. Mix well and set aside to marinate.

Peel the avocados and place them in a bowl. Mash them with a fork until creamy but still slightly chunky. Add the chopped onion, the remaining coriander, the garlic, the chilli pepper, salt, pepper, and the juice from half a lime. Mix everything well, then set aside to rest while you finish the rest of the dish.

In a deep pan, heat a splash of sunflower oil together with the knob of butter. Once the butter has melted, add the corn and the chopped sweet pepper, along with a pinch of salt and pepper. Sauté everything over medium-high heat for a few minutes, until the corn and peppers start to caramelise and take on a nice golden colour.

Now that everything is ready, it’s time to bring our Tex-Mex dish together. On a large serving platter, lay out the roasted sweet potatoes and baked beans. Sprinkle over a third of the grated cheese. Then add the sautéed corn and peppers on top, followed by another third of the cheese.

Next, spoon the tomatoes and guacamole evenly over the top. Add the sour cream, sprinkle on the remaining cheese, and finish with a little extra chopped coriander if you like.

Serve the dish with pieces of flatbread or tortillas, lightly toasted in the same pan you used for the corn for extra flavour. Cut the remaining lime into wedges and place them in the bowl for whoever wants an extra kick of flavour.

And there you have it: a vibrant, hearty Tex-Mex feast that’s packed with flavour, fibre, and protein! Sweet roasted potatoes, spiced black beans, crunchy corn, creamy guacamole, and melty cheese all come together for a colourful, satisfying vegetarian dish. Quick to prepare, full of taste, and perfect for sharing with friends or family, this one’s sure to become a weeknight favourite.

If you try the recipe, let me know how you liked it! 😊

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