Sweet Potato and Black Bean Hash

By Joelene

Ingredients

• 2 tsp. vegetable oil
• 2 medium onions, chopped
• 1 medium sweet potato, peeled and cut into 3/4-inch dice
• 2 large cloves garlic, minced
• 1 jalapeño chile, seeded and minced
• 4 tsp. ground cumin
• 1/2 tsp. salt
• 3/4 cup frozen corn
• 15-oz. can black beans, drained and rinsed

Preparation

Step 1

1. In large heavy skillet, preferably cast-iron, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, about 5 minutes.

2. Add sweet potato, and cook, stirring often, until beginning to brown in spots, about 3 minutes. Stir in garlic, jalapeno, cumin, and salt and cook, stirring often, 30 seconds. Add ¾ cup water and cook, stirring to scrape any browned bits from bottom of pan, until potatoes are tender, about 5 minutes. Stir in corn and beans and cook, stirring occasionally, until heated through. Season with freshly ground pepper to taste, and serve hot.