Sweet Potato, Corn & Black Bean Hash

"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."
 
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photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by WiGal photo by WiGal
photo by Starrynews photo by Starrynews
Ready In:
40mins
Ingredients:
16
Serves:
2
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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!
     
  3. 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).
     
  4. 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!
     
  5. 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!
     
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