Sweet Potato, Corn & Black Bean Hash

READY IN: 40mins
Recipe 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.

Top Review by WiGal

A wonderful combination of flavors! And love the colors. I did not have tortillas in house but definitely can see why you recommended that idea. This is a big recipe for two- I think it would feed 3. I had black beans but opened up my can ( of kidney beans) before realizing what I had done-next time will use black beans but it was good with kidney beans too--LOL! Thanks Deb for sharing.

Ingredients Nutrition

Directions

  1. Heat oil in a large cast-iron skillet over medium-high heat.
  2. Add onions and sauté 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, jalapeño, cumin and salt; sauté 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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