Sweet Potato, Corn & Black Bean Hash
By
Emerald U.
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This vibrant Sweet Potato, Corn & Black Bean Hash is a satisfying and nutritious dish, perfect for any meal of the day. With its blend of hearty veggies, spices, and a fresh lime kick, it’s sure to become a new favorite in your kitchen!
Ingredients:
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
Ingredients:
- 2 teaspoons neutral oil (canola or avocado)
- 2 medium onions, chopped
- 1 medium sweet potato, peeled and diced into 1/2-inch cubes
- 2 large cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 teaspoons ground cumin
- ½ teaspoon salt
- ¾ cup water
- ¾ cup frozen corn kernels
- 1 15-ounce can black beans, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- Freshly ground pepper, to taste
- 1 lime, cut into wedges
- Heat the oil in a large cast-iron skillet over medium-high heat. Add the onions and cook until browned in spots, about 3 to 5 minutes.
- Stir in the diced sweet potato and cook, stirring occasionally, until it starts to brown in spots, about 5 to 7 minutes.
- Add the garlic, jalapeño, cumin, and salt. Sauté until fragrant, about 30 seconds.
- Pour in the water, scraping up any browned bits from the pan, and cook until the liquid is absorbed, about 3 to 5 minutes.
- Stir in the corn and black beans, and cook until heated through.
- Mix in the cilantro, then season with freshly ground pepper and additional salt, if needed.
- Serve with lime wedges for a burst of fresh flavor!
This recipe was sourced from Eating Well. For more delectable dishes, browse through our Cooking & Recipes forum; you can also share your own recipes!
