[NEW] Sweet Potato, Corn & Black Bean Hash

This entrée is great for a later summer dinner when fresh corn can be used in place of canned, but you'll love it any time of year.
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Prep Time: 45 min.
Cook Time:
Total Time: 45 mins
2 Servings
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[NEW] Sweet Potato, Corn & Black Bean Hash

Ingredients

  • 2 tsp. canola oil 2 onions, chopped 1 sweet potato, peeled and cubed
  • 2 cloves garlic, minced 1 jalapeño pepper, seeded and minced
  • 4 tsp. cumin ½ tsp. salt ¾ cup water ¾ cup corn 1 (
  • 5 oz.) can black beans, rinsed
  • 2 Tbsp. chopped fresh cilantro Pepper to taste 1 lime, cut into wedges

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Instructions

  1. Heat oil in a large cast-iron skillet over medium-high heat. Add onions and sauté until brown (3-5 minutes).
  2. Add sweet potato and cook, stirring, until it starts to brown (5-7 minutes).
  3. Stir in garlic, jalapeño, cumin, and salt; sauté until fragrant (30 seconds). Add water and cook, scraping up any browned bits, until liquid is absorbed (3-5 minutes).
  4. Stir in corn and black beans. Cook until heated through. Stir in cilantro and season with pepper. Serve with lime wedges.

Nutrition Facts

2 servings per container
Serving size 486 g
Amount per serving
Calories 384
% Daily Value*
Total Fat 6.9g 9%
Saturated Fat 0.7g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 937.6mg 41%
Total Carbohydrate 69.1g 25%
Dietary Fiber 17.79g 64%
Total Sugars 9.8g
Includes 0g Added Sugars 0%
Protein 16.2g
Vitamin D 0mcg 0%
Calcium 127.5mg 10%
Iron 5mg 30%
Potassium 1002.5mg 20%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Practical Notes
No additional notes for this recipe.

Score Breakdown

+ More
  • Fiber
  • Vitamins & Minerals
  • Whole Grains
− Less
  • Additives to Limit
  • Added Sodium
  • Added Sugar
+5 -3 =2
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