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.”
READY IN:
40mins
SERVES:
2
UNITS:
US

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: