Heat the avocado oil in a large skillet over medium-high heat and add the diced sweet potato. Cook for 4-5 minutes, stirring occasionally, until it starts to soften. Then, mix in the zucchini, red bell pepper, red onion, and minced garlic; cook for another 3-4 minutes until the vegetables are slightly tender.

Push the vegetables to one side of the skillet and add the ground beef to the other side. Cook the beef for 7-9 minutes, breaking it into small pieces, and drain any excess grease. This step keeps the dish from becoming too oily while building rich flavors.

Reduce the heat to medium-low and stir in the black beans, fire-roasted tomatoes with their juice, frozen corn, and taco seasoning. Sprinkle the shredded cheese over the mixture, cover the skillet, and remove from heat. Let it sit for about 2 minutes to melt the cheese perfectly.

Uncover and add the optional cilantro and green onions for a fresh garnish. Serve warm and enjoy this hearty meal that combines quick prep with delicious results. It’s a great way to introduce new flavors to your family routine.