nutritional information

Per Serving:

  • Calories: 207
  • Protein: 9 g
  • Total Fat: 3 g
  • Saturated Fat: 0 g
  • Carbohydrates: 38 g
  • Cholesterol: 0 mg
  • Sodium: 279 mg
  • Fiber: 9 g
Vegan Gluten-Free

Sweet Potato and Black Bean Hash

Sweet Potato and Black Bean Hash

Serves 4

30 minutes or fewer

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.
  • 2 tsp. vegetable oil
  • 2 medium onions, chopped
  • 1 medium sweet potato, peeled and cut into ¾-inch dice
  • 2 large cloves garlic, minced
  • 1 jalapeño chile, seeded and minced
  • 4 tsp. ground cumin
  • ½ tsp. salt
  • ¾ cup frozen corn
  • 15-oz. can black beans, drained and rinsed

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.

March 2000 p.41

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comments

Like others, I baked the sweet potato first, but only halfway so it did not become mush. Since my husband and I do not usually like cumin, I left it out but doubled the jalapeno (although I used green chilies instead), added 1/2 tsp cayenne, and several squirts of sriracha. Also I used vegetable stock instead of water to deglaze the pan. While eating it, my husband said, "Can we make this for dinner tomorrow too?" It was delicious! Oh, also I added in kale a little bit after the corn step and that turned out great too.

Cat - 2014-01-17 15:23:04

The mix of sweet potato's and black beans is classic, and this recipe is delicious. I make it often.

patricia taylor - 2013-11-06 00:16:07

I made something like this last night, just improvising after having yummy vegan hash at local restuarant. I decided to go for Caribbean flavor, used allspice, cayenne pepper, diced red pepper (sauteed), a little ginger, diced mushroom, and of course diced onion & sweet potato. I plan to experiment with root vegetable hashes often from now on, very filling / satisfying and can be adapted different ways.

Ken - 2012-11-26 21:09:31

I made this recipe just as is and loved it!!!

Camille - 2011-01-12 10:53:18

very yummy especially when you bake the sweet potatoes before!

Michelle - 2010-08-24 13:54:37

I love this recipe, but with some modifications. Because I really like to taste the sweetness of the sweet potatoes, I baked them beforehand. This makes the hash a bit mushier, but it adds tremendously. I also liked mine with a bit more salt, but my husband preferred it as it. I think it's a great recipe.

Tabby - 2010-04-01 22:28:20

I absolutely love most recipes on this site, but found this one to be lacking in flavor. I would not suggest this one to anyone.

Tasteless - 2009-09-24 11:21:40

This is really nice as a filler for tortilla's

J - 2009-06-10 15:03:01

Made this tonight, added a lil Coriander,chili powder and ground cayene for heat because i had no jalapeno.... delicious alone,but also great stuffed into soft tacos with raw kale.... IMO.. :-)

Stacey - 2011-06-05 23:26:22