Sweet Potato, Corn & Black Bean Hash

Sweet Potato, Corn & Black Bean Hash Recipe

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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.

Rating:

★★★★★ 1 vote

Comments:
Serves:
2
Prep:
10 Min
Cook:
30 Min
Method:
Stove Top

Ingredients

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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
  • 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)

How to Make Sweet Potato, Corn & Black Bean Hash

Step-by-Step

  1. Heat oil in a large cast-iron skillet over medium-high heat.
  2. Add onions and saute until browned in spots, 3 to 5 minutes.
  3. Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
  4. Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds.
  5. Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
  6. Stir in corn and black beans and cook until heated through.
  7. Stir in cilantro and season with salt and pepper.
  8. Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.

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