By Debbwl on February 18, 2010
Photo by WiGal
Photo by WiGal
"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."
Serving Size: 1 (566 g)
Servings Per Recipe: 2
"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."
"Another great recipe! My husband gave this a 4 (he hates sweet potatoes but I make him eat them anyway :) ) however, a dinner guest gave this a 5 and I thought it was easy to prepare and hard to mess up. I only used about 2 1/2 teaspoons cumin as I ran out so I threw in 2 teaspoon of chili powder - DH likes spicy so this worked out well. I served this with a dollop of Recipe #326682, wrapped up in a tortilla and with a side of yellow rice - the ultimate vegan fiesta! Thanks Deb!! Made for Veg*n Swap 23!"
"Great flavors. I used less salt, more cilantro and the optionals: corn tortillas and nonfat sour cream. Loved it as a taco! I did have to cook it an extra 4 minutes past the cooking time (covered) so that the sweet potatoes were all the way cooked through (which were cut into french fry shape)."
"I like this vegetarian alternative to a traditional hash, because it's super heary and satisfying. I think it would be perfect to take to work for a quick lunch-- particulary when you need an energy boost!"
"Delicious! Just loved the combo of flavors. We had leftovers, which I'm sure will be great for lunch. It was great both as-is and in a tortilla, as recommended. Thanks for sharing!"
"Tasty, simple and very filling. thanks for the great recipe."