Sweet Potato, Corn & Black Bean Hash |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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An easy vegetarian hash that came from Eating . DH likes to roll it up in a tortilla with a dollop of sour cream and a sprinkling of cheddar cheese. Ingredients:
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) |
Directions:
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.
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