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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


 

 

 


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