Post by RQuam on Feb 9, 2024 23:41:28 GMT -5
This was from Eating Well, updated 2023.
I tried this recipe a few days ago and found it easy to prepare and, actually, very tasty. At least we thought so. The recipe says two servings but DW and I found the left-overs worked very well for taco and burrito fillings for lunch. I did not use the garlic, jalapeno pepper or the cilantro,
Sweet Potato, Corn & Black Bean Hash
Quick and easy hashes are fabulous one-pot meals for those nights when getting dinner on the table fast is a priority.
2 teaspoons canola oil
2 medium onions, chopped
1 medium sweet potato, peeled and cut into 1/2-inch dice
2 large cloves garlic, minced
1 jalapeno pepper, seeded and minced
4 teaspoons ground cumin
½ teaspoon salt
¾ cup water
¾ cup frozen corn kernels
1 15-ounce can black beans, rinsed
2 tablespoons chopped fresh cilantro
Freshly ground pepper, to taste
1 lime, cut into wedges
Heat oil in a large cast-iron skillet over medium-high heat. Add onions and saute 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, jalapeno, cumin and salt; saute 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.
Originally appeared: EatingWell Magazine, March 1998
I tried this recipe a few days ago and found it easy to prepare and, actually, very tasty. At least we thought so. The recipe says two servings but DW and I found the left-overs worked very well for taco and burrito fillings for lunch. I did not use the garlic, jalapeno pepper or the cilantro,
Sweet Potato, Corn & Black Bean Hash
Quick and easy hashes are fabulous one-pot meals for those nights when getting dinner on the table fast is a priority.
2 teaspoons canola oil
2 medium onions, chopped
1 medium sweet potato, peeled and cut into 1/2-inch dice
2 large cloves garlic, minced
1 jalapeno pepper, seeded and minced
4 teaspoons ground cumin
½ teaspoon salt
¾ cup water
¾ cup frozen corn kernels
1 15-ounce can black beans, rinsed
2 tablespoons chopped fresh cilantro
Freshly ground pepper, to taste
1 lime, cut into wedges
Heat oil in a large cast-iron skillet over medium-high heat. Add onions and saute 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, jalapeno, cumin and salt; saute 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.
Originally appeared: EatingWell Magazine, March 1998