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Sweet Potato, Corn and 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. Make it a meal: Serve with warm cornbread or tortillas.
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  • Level: Easy
  • Total: 35 min
  • Prep: 35 min
  • Yield: 2 servings, about 2 cups each
  • Nutrition Info
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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 jalapeño pepper, seeded and minced

4 teaspoons ground cumin

1/2 teaspoon salt

3/4 cup water

3/4 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


  1. Heat oil in a large cast-iron skillet over medium-high heat. Add onions and sauté 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, jalapeño, cumin and salt; sauté 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.;