Sweet Potato, Corn & Black Bean Hash

Sweet Potato, Corn & Black Bean Hash Recipe

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debbie lopez


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.


★★★★★ 1 vote

10 Min
30 Min
Stove Top


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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)

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.

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