Sweet Potato, Corn & Black Bean Hash

March 1998

Your rating: None Average: 3.7 (96 votes)

Quick and easy hashes are fabulous one-pot meals for those nights when getting dinner on the table fast is a priority.

"this has become a go to dinner for me, it's very easy and doesn't dirty up every pan in my kitchen. i add a little ground chipotle with the cumin and i cook the potatoes in the microwave for a minute or two before sauteing in the oil...
Sweet Potato, Corn & Black Bean Hash

Makes: 2 servings, about 2 cups each

Active Time:

Total Time:


  • 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.


Per serving: 419 calories; 6 g fat (0 g sat, 3 g mono); 0 mg cholesterol; 80 g carbohydrates; 16 g protein; 17 g fiber; 771 mg sodium; 621 mg potassium.

Nutrition Bonus: Vitamin C (62% daily value), Iron (28% dv), Vitamin A (22% dv), Potassium (18% dv), Calcium (17% dv).

Carbohydrate Servings: 4

Exchanges: 3 starch, 2 vegetable, 1 1/2 lean meat, 1 fat

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