/ Breakfast Casseroles
Sweet Potato, Corn & Black Bean Hash
sweet potato, peeled and cut into 1/2 inch cubs
jalapeno pepper, seeded and minced
frozen corn kernels
(15 oz.) black beans, drained and rinsed
fresh cilantro, chopped
cheddar cheese (optional)
How to Make Sweet Potato, Corn & Black Bean Hash
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.
Printable Recipe Card
About Sweet Potato, Corn & Black Bean Hash
Dietary Needs: Vegetarian
, Low Fat
, Dairy Free
, Low Sodium
, Wheat Free
, Soy Free
, Low Carb