Sweet Potato Corn Black Bean Hash Recipes

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SWEET POTATO, CORN & BLACK BEAN HASH



Sweet Potato, Corn & Black Bean Hash image

An easy vegetarian hash that came from Eating Well.com. DH likes to roll it up in a tortilla with a dollop of sour cream and a sprinkling of cheddar cheese.

Provided by Debbwl

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 16

2 teaspoons canola oil
2 medium onions, chopped
1 medium sweet potato, peeled and cut into 1/2-inch dice
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced
4 teaspoons ground cumin
1/2 teaspoon salt
1/2-3/4 cup water
3/4 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed
2 tablespoons fresh cilantro, chopped
fresh ground pepper, to taste
1 lime, cut into wedge
tortilla (optional)
sour cream (optional)
cheddar cheese (optional)

Steps:

  • Heat oil in a large cast-iron skillet over medium-high heat.
  • Add onions and sauté 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, jalapeño, cumin and salt; sauté 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. Good rolled in a tortilla with sour cream and cheddar cheese.

Nutrition Facts : Calories 492.1, Fat 7.4, SaturatedFat 0.8, Sodium 638.8, Carbohydrate 94.5, Fiber 21.5, Sugar 8.4, Protein 21

SWEET POTATO BLACK BEAN HASH RECIPE BY TASTY



Sweet Potato Black Bean Hash Recipe by Tasty image

Here's what you need: olive oil, sweet potato, yellow onion, red bell pepper, salt, pepper, paprika, cumin, spinach, black beans

Provided by Tasty

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
3 cups sweet potato, diced, about 2 large potatoes
½ yellow onion, diced
1 red bell pepper, sliced
salt, to taste
pepper, to taste
½ tablespoon paprika
1 teaspoon cumin
2 cups spinach
15 oz black beans, 1 can

Steps:

  • Heat olive oil on medium heat in a 4-quart chicken fryer. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin, and stir. Cook for 10 minutes, occasionally stirring.
  • Add spinach and cook for an additional five minutes.
  • Lastly, add the black beans and stir until all ingredients are well-blended.
  • Serve with toppings of your choice. We topped our hash with an egg and avocado slices.
  • Enjoy!

Nutrition Facts : Calories 353 calories, Carbohydrate 50 grams, Fat 14 grams, Fiber 12 grams, Protein 9 grams, Sugar 11 grams

POTATO AND BLACK BEAN HASH



Potato and Black Bean Hash image

Provided by Marian Burros

Categories     side dish

Time 15m

Yield 2 servings

Number Of Ingredients 13

12 ounces whole onion or 11 ounces ready-cut onion (2 1/4 to 2 1/2 cups)
2 teaspoons olive oil
12 ounces new potatoes
4 ounces whole red pepper (enough to make 1/2 to 3/4 cup julienne)
1 teaspoon dried thyme
1 teaspoon dried basil
4 ounces shiitake mushrooms
1 cup canned no-salt-added crushed tomatoes
1 15-ounce can no-salt-added black beans
1 small bunch chives to yield 2 tablespoons chopped
1/4 teaspoon salt
Freshly ground black pepper
2 tablespoons reduced-fat goat cheese

Steps:

  • Chop whole onion in food processor; squeeze out and discard excess liquid.
  • Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
  • Saute onion until it begins to soften.
  • Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
  • Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
  • Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
  • Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
  • Wash, dry and chop chives.
  • Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 5 grams, Carbohydrate 99 grams, Fat 9 grams, Fiber 27 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 886 milligrams, Sugar 18 grams

BLACK BEAN-SWEET POTATO SKILLET



Black Bean-Sweet Potato Skillet image

My fiancé loves sweet potatoes. By adding black beans, I came up with a nutritionally complete main dish. Its bright orange and black color makes it fun for Halloween. -April Strevell, Red Bank, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 5 servings.

Number Of Ingredients 9

1 medium onion, chopped
1 tablespoon olive oil
2 cans (15 ounces each) black beans, rinsed and drained
2 medium sweet potatoes, peeled and finely chopped
1 can (14-1/2 ounces) vegetable broth
1 teaspoon minced chipotle pepper in adobo sauce
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1-1/4 cups uncooked couscous

Steps:

  • In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

Nutrition Facts : Calories 294 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 727mg sodium, Carbohydrate 54g carbohydrate (9g sugars, Fiber 10g fiber), Protein 12g protein.

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