Best Sweet Potato Corn Black Bean Hash Recipes

Sweet Potato, Corn & Black Bean Hash image

Provided by Debbwl

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

2 teaspoons canola oil
2 medium onions, chopped
1 medium sweet potato, peeled and cut into 1/2-inch dice
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced
4 teaspoons ground cumin
1/2 teaspoon salt
1/2-3/4 cup water
3/4 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed
2 tablespoons fresh cilantro, chopped
fresh ground pepper, to taste
1 lime, cut into wedge
tortilla (optional)
sour cream (optional)
cheddar cheese (optional)

Steps:

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.

Nutrition Facts : Calories 492.1, Fat 7.4, SaturatedFat 0.8, Sodium 638.8, Carbohydrate 94.5, Fiber 21.5, Sugar 8.4, Protein 21

SWEET POTATO, CORN & BLACK BEAN HASH image

Categories Bean Potato

Yield 4-6

Number Of Ingredients 16

2 teaspoons canola oil
2 medium onions, chopped
1 medium sweet potato, peeled and cut into 1/2-inch dice
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced
4 teaspoons ground cumin
1/2 teaspoon salt
1/2-3/4 cup water
3/4 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed
2 tablespoons fresh cilantro, chopped
fresh ground pepper, to taste
1 lime, cut into wedge
tortilla (optional)
sour cream (optional)
cheddar cheese (optional)

Steps:

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.

Sweet Potato, Corn & Black Bean Hash image

Provided by debbie lopez

Time 40m

Number Of Ingredients 15

2 tsp canola oil
2 medium onions, chopped
1 medium sweet potato, peeled and cut into 1/2 inch cubs
2 clove garlic, minced
1 jalapeno pepper, seeded and minced
4 tsp ground cumin
1/2 tsp salt
1/2 - 3/4 c water
3/4 c frozen corn kernels
1 can(s) (15 oz.) black beans, drained and rinsed
2 Tbsp fresh cilantro, chopped
1 lime, cut into wedges
tortilla (optional)
sour cream (optional)
cheddar cheese (optional)

Steps:

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