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sweet potato, corn & black bean hash

(1 rating)
Debbwl avatar
Recipe by
debbie lopez
@Debbwl
Northen, CA

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 rating)
yield 2 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For sweet potato, corn & black bean hash

  • 2 tsp
    canola oil
  • 2 md
    onions, chopped
  • 1 md
    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
    (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

  • 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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