Sweet Potato, Corn & Black Bean Hash
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- 2 tsp
- canola oil
- 2 medium
- onions, chopped
- 1 medium
- sweet potato, peeled and cut into 1/2 inch cubs
- 2 clove
- garlic, minced
- jalapeno pepper, seeded and minced
- 4 tsp
- ground cumin
- 1/2 tsp
- 1/2 - 3/4 c
- 3/4 c
- frozen corn kernels
- 1 can(s)
- (15 oz.) black beans, drained and rinsed
- 2 Tbsp
- fresh cilantro, chopped
- lime, cut into wedges
- tortilla (optional)
- sour cream (optional)
- cheddar cheese (optional)
1Heat oil in a large cast-iron skillet over medium-high heat.
2Add onions and saute until browned in spots, 3 to 5 minutes.
3Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
4Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds.
5Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
6Stir in corn and black beans and cook until heated through.
7Stir in cilantro and season with salt and pepper.
8Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.