Sweet Potato, Corn & Black Bean Hash - 2 Guiding Stars
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Servings
Two Guiding Stars icon Two Guiding Stars indicate better nutritional value.

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.

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 (15 oz.) can black beans, rinsed
  • 2 Tbsp. chopped fresh cilantro
  • Pepper to taste
  • 1 lime, cut into wedges

Directions

  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.
Nutritional analysis per serving: Calories 385; Total Fat 7g (9% Daily Value); Saturated Fat 0.5g (3% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 940mg (41% DV); Total Carbohydrate 69g (25% DV); Dietary Fiber 18g (64% DV); Total Sugars 10g; Includes 0g Added Sugars (0% DV); Protein 16g; Vitamin D 0% DV; Calcium 10% DV; Iron 30% DV; Potassium 20% DV; Molybdenum 230% DV; Folate 60% DV; Copper 50% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/sweet-potato-corn-black-bean-hash/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796