Sweet Potato, Corn & Black Bean Hash
Ingredients
- 2 tsp canola oil
- 2 onions, chopped
- 1 sweet potato, peeled and cut into ½-inch dice
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 tsp ground cumin
- ½ tsp salt
- ¾ cup water
- ¾ cup frozen corn kernels
- 1 (15-oz) can black beans, rinsed
- 2 Tbsp chopped fresh cilantro
- Freshly ground pepper, to taste
- 1 lime, cut into wedges
Instructions
- Heat oil in a large cast-iron skillet 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 any browned bits, until liquid is absorbed, 3 to 5 minutes. Stir in corn and black beans and cook until heated through.
- Stir in cilantro and season with salt and pepper. Serve with lime wedges.
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