Southwest Breakfast Skillet

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 50

Ingredients

¼ cup Vegetable oil
24 ounces Vegan sausage crumbles, optional
36 ounces Sweet potatoes, peeled
15 ounces Yellow onion
15 ounces Green bell peppers
15 ounces Red bell peppers
8 ounces Fresh jalapeno peppers
6 ounces Fresh garlic
24 ounces Frozen corn
30 ounces Black beans, canned, rinsed and drained
1 pound Roma tomatoes, fresh, chopped small
1 pound Dairy-free cheddar cheese, optional

Preparation

1. Roast sweet potatoes for ten minutes on each side at 350 degrees; do not overcook. When cooled, cut into small cubes and set aside. Heat large sauté pan and add the oil. Once pan is hot, add onions, red and green bell peppers and sweet potatoes. Continue to cook until sweet potatoes are fork tender.
2. Add jalapenos, corn, and garlic and continue to cook for approximately 3 more minutes.
3. Add vegan sausage crumbles (if using). Heat until fully cooked, about 5-7 minutes.
4. Add black beans and cook for 2-3 minutes, until just until hot.
5. Top with fresh tomatoes and vegan cheese and serve

Nutrition information

Calories: 139 Total Fat: 4g Saturated Fat: 0.7g Monounsaturated Fat: 0.5g Polyunsaturated Fat: 3.5g Trans Fat: 0g Cholesterol: 0mg Carbohydrate: 22g Fiber: 4g Total Sugars: 2g Protein: 3.5g Sodium: 163mg Vitamin A: 167μg Vitamin C: 27mg Calcium: 27mg Iron: 1mg Folate: 23μg