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.
prep time10 Min
cook time30 Min
sweet potato, peeled and cut into 1/2 inch cubs
jalapeno pepper, seeded and minced
1/2 - 3/4 c
frozen corn kernels
(15 oz.) black beans, drained and rinsed
fresh cilantro, chopped
lime, cut into wedges
sour cream (optional)
cheddar cheese (optional)
How To Make
Heat oil in a large cast-iron skillet over medium-high heat.
Add onions and saute until browned in spots, 3 to 5 minutes.
Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds.
Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
Stir in corn and black beans and cook until heated through.
Stir in cilantro and season with salt and pepper.
Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.
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