Sweet Potato Corn Black Bean Hash Recipes

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

Steps:

• 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. Good rolled in a tortilla with sour cream and cheddar cheese.

Steps:

• Heat olive oil on medium heat in a 4-quart chicken fryer. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin, and stir. Cook for 10 minutes, occasionally stirring.
• Add spinach and cook for an additional five minutes.
• Lastly, add the black beans and stir until all ingredients are well-blended.
• Serve with toppings of your choice. We topped our hash with an egg and avocado slices.
• Enjoy!

Steps:

• In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.

Steps:

• Chop whole onion in food processor; squeeze out and discard excess liquid.
• Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
• Saute onion until it begins to soften.
• Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
• Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
• Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
• Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
• Wash, dry and chop chives.
• Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.