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Sweet Potato, Corn & Black Bean Hash

Two Stars Guiding Stars
  • Servings:

    2 (497 g) as an appetizer
  • Prep Time:

    45 minutes
  • Cook Time:

    0 minutes


This entree is great for a later summer dinner when fresh corn can be used in place of canned, but you'll love it any time of year.
2 tsp. canola oil
2 onions, chopped
1 sweet potato, peeled and cubed
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
4 tsp. cumin
1/2 tsp. salt
3/4 cup water
3/4 cup corn
1 (15 oz.) can black beans, rinsed
2 Tbsp. chopped fresh cilantro
Pepper to taste
1 lime, cut into wedges
Sweet Potato, Corn & Black Bean Hash


1. Heat oil in a large cast-iron skillet over medium-high heat. Add onions and saute until brown (3-5 minutes).
2. Add sweet potato and cook, stirring, until it starts to brown (5-7 minutes).
3. Stir in garlic, jalapeño, cumin, and salt; saute until fragrant (30 seconds). Add water and cook, scraping up any browned bits, until liquid is absorbed (3-5 minutes).
4. Stir in corn and black beans. Cook until heated through. Stir in cilantro and season with pepper. Serve with lime wedges.


Nutritional Facts
Servings 2 (497 g)
Base Nutrients
Calories 389 kcal (19%)
Calories from Fat 62 kcal (0%)
Total Fat 7 g (11%)
Saturated Fat 1 g (4%)
Cholesterol 0 mg (0%)
Sodium 938 mg (39%)
Total Carbohydrates 71 g (24%)
Dietary Fiber 19 g (75%)
Protein 16 g (27%)
Vitamin A n/a
Vitamin C 32 mg (36%)
Calcium 136 mg (10%)
Iron 5 mg (29%)