VEGAN HACIENDA HASH

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Vegan Hacienda Hash image

I have used this for many different thing, such as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers. It just works with everything and kids love it which surprised me.

Provided by Dancer

Categories     Spreads

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 16

4 cups sweet potatoes, peeled,and diced
1 1/2 tablespoons safflower oil
1 1/2 cups onions or 1 1/2 cups red onions, diced
2 cups zucchini, diced
1 cup cut corn (fresh or frozen)
1 cup red pepper, destemmed,deseeded,and diced
1 cup green pepper, destemmed,deseeded,and diced
1/4 cup jalapeno pepper, destemmed,deseeded,and diced
3/4 cup green onion, thinly sliced
1 tablespoon garlic, minced
1/4 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
  • Add the onion and saute an additional 5 minutes, stirring often.
  • Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
  • Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
  • Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.

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