Sweet Potato and Black Bean Hash

[Guest guest]

Sweet Potato and Black Bean Hash

4 servings—Dairy-free

 

Canned black beans and frozen corn kernels are the

shortcut ingredients in this nicely spiced entree 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 3/4-inch

dice

2 large cloves garlic, minced

1 jalapeno pepper, seeded and minced

4 tsp. ground cumin

1/2 tsp. salt

3/4 cup frozen corn

15-oz. can black beans, drained and rinsed

 

 

In large heavy skillet, preferably cast-iron, heat oil

over medium-high heat. Add onions and cook, stirring

often, until softened, about 5 minutes.

 

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 3/4 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.

 

PER serving: 207 CAL; 9 G PROT; 3 G TOTAL FAT (0 SAT.

FAT); 38 G CARB.; 0 MG CHOL; 279 MG SOD.; 9 G FIBER

 

 

 

 

 

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