Sweet Potato, Corn & Black Bean Hash Recipe

No Photo

Have you made this?

 Share your own photo!

Sweet Potato, Corn & Black Bean Hash

debbie lopez

By
@Debbwl

An easy vegetarian hash that came from Eating Well.com. DH likes to roll it up in a tortilla with a dollop of sour cream and a sprinkling of cheddar cheese.


Featured Pinch Tips Video

Rating:
★★★★★ 1 vote
Comments:
Serves:
2
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

2 tsp
canola oil
2 medium
onions, chopped
1 medium
sweet potato, peeled and cut into 1/2 inch cubs
2 clove
garlic, minced
1
jalapeno pepper, seeded and minced
4 tsp
ground cumin
1/2 tsp
salt
1/2 - 3/4 c
water
3/4 c
frozen corn kernels
1 can(s)
(15 oz.) black beans, drained and rinsed
2 Tbsp
fresh cilantro, chopped
1
lime, cut into wedges
tortilla (optional)
sour cream (optional)
cheddar cheese (optional)

Step-By-Step

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.

About this Recipe