Sweet Potato and Black Bean Hash Recipe - Vegetarian Times

Sweet Potato and Black Bean Hash

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.

  • 4Servings


  • 2 tsp. vegetable oil
  • 2 medium onions, chopped
  • 1 medium sweet potato, peeled and cut into 3/4-inch dice
  • 2 large cloves garlic, minced
  • 4 tsp. ground cumin
  • 1/2 tsp. salt
  • 3/4 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.

Nutrition Information

  • Calories: 207
  • Carbohydrate Content: 38 g
  • Fat Content: 3 g
  • Fiber Content: 9 g
  • Protein Content: 9 g
  • Sodium Content: 279 mg