Skip to main content


Sweet Potato, Corn & Black Bean Hash
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
+ Add to Shopping List
Sweet Potato, Corn & Black Bean Hash

Sweet Potato, Corn & Black Bean Hash

Sweet Potato, Corn & Black Bean Hash
Two Stars Guiding Stars
  • Servings:2 (497 g)
  • Prep Time:45 minutes
  • Cook Time:0 minutes
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.