Sweet Potato, Corn & Black Bean Hash

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 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)

Recipe

• 1 heat oil in a large cast-iron skillet over medium-high heat.
• 2 add onions and sauté until browned in spots, 3 to 5 minutes.
• 3 add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
• 4 stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
• 5 add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
• 6 stir in corn and black beans and cook until heated through.
• 7 stir in cilantro and season with salt and pepper.
• 8 serve with lime wedges. good rolled in a tortilla with sour cream and cheddar cheese.