Sweet Potato, Corn & Black Bean Hash
Onions and diced sweet potato are browned in a cast-iron skillet, then cooked with garlic, jalapeño, cumin, and salt. A little water is added to scrape up the browned bits, and corn and black beans are stirred in and heated through. Finished with cilantro, pepper, and a squeeze of lime, it's a colorful, flavorful skillet dish made in one pan.
Equipment
- 1 Large cast-iron skillet
- Stove
Ingredients
- 1 teaspoon olive oil
- 2 medium onions chopped
- ½ medium sweet potato peeled and cut into ½-inch dice
- 1 large clove garlic minced
- 1 jalapeño pepper seeded and minced
- 2 teaspoons ground cumin
- 1½ teaspoons salt
- ¼ cup water
- ½ cup frozen corn kernels
- ½ of a 15-ounce can black beans rinsed
- 1 tablespoon chopped fresh cilantro
- Freshly ground pepper to taste
- 1 lime cut into wedges
Instructions
- Heat the oil: Heat the oil in the large cast-iron skillet over medium-high heat.
- Brown the onions: Add the onions and sauté until browned in spots, 3 to 5 minutes.
- Cook the sweet potato: Add the sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
- Add the seasonings: Stir in the garlic, jalapeño, cumin, and salt. Sauté until fragrant, about 30 seconds.
- Add the water: Add the water and cook, scraping up any browned bits, until the liquid is absorbed, 3 to 5 minutes.
- Add the corn and beans: Stir in the corn and black beans and cook until heated through.
- Finish: Stir in the cilantro and season with salt and pepper.
- Serve with lime wedges.
