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Sweet Potato, Corn, and Black Bean Hash

Source of Recipe


valchemist (Eating Well Magazine)






List of Ingredients



• 2 teaspoons canola oil
  
• 2 onions -- chopped
  
• 1 sweet potato -- peeled and cut into 1/2" dice
  
• 2 clove garlic -- minced
  
• 1 jalapeno pepper -- seeded and minced
  
• 4 teaspoons ground cumin
  
• 1/2 teaspoon salt
  
• 3/4 cup water
  
• 3/4 cup frozen corn kernels
  
• 1 (15-ounce) can black beans -- rinsed
  
• 1/4 teaspoon black pepper
  






Instructions



1. In a large cast-iron skillet, heat oil over medium-high heat. Add onions and saute until browned in spots, 3 to 5 minutes. Add sweet potato and cook, stirring until it starts to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeno, cumin, and salt; saute until fragrant, about 30 seconds. Add water and cook, scraping up browned bits, until liquid is absorbed, 3 to five minutes. Stir in corn and beans and cook until heated through. Season with salt and pepper.
   
   
2. serves 2 as a main dish