Sweet Potato and Black Bean Hash
Canned black beans and frozen corn kernels are the shortcut ingredients in this nicely spiced entrée with a South American accent. Serve with chopped fresh cilantro and lime wedges (to squeeze over the top) if desired.
1. In large heavy skillet, preferably cast-iron, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, about 5 minutes.
2. Add sweet potato, and cook, stirring often, until beginning to brown in spots, about 3 minutes. Stir in garlic, jalapeno, cumin, and salt and cook, stirring often, 30 seconds. Add ¾ cup water and cook, stirring to scrape any browned bits from bottom of pan, until potatoes are tender, about 5 minutes. Stir in corn and beans and cook, stirring occasionally, until heated through. Season with freshly ground pepper to taste, and serve hot.