28mSouthwest Black Bean-Sweet Potato Hash
A quick vegan breakfast hash featuring tender sweet potatoes, hearty black beans, peppers, and smoky Southwest spices. It cooks in one skillet and is ideal for meal-planner rotation.
Shopping options
Cook this recipe
- Sweet potatoes-1.25 pounds
- Canned black beans-1.5 cups
- Red bell pepper-1 large
- Yellow onion-1 small
- Garlic-2 cloves
- Water-0.33 cups
- Fresh cilantro-0.25 cups
- Olive oil-2 tablespoons
- Fresh lime juice-1 tablespoon
- Ground cumin-1.5 teaspoons
- Smoked paprika-1 teaspoon
- Fine salt-0.75 teaspoons
- Black pepper-0.25 teaspoons
Complete the prep by scrubbing and cutting the sweet potatoes into uniform 1/2-inch dice, dicing the bell pepper and onion, mincing the garlic, and chopping the cilantro. Rinse and drain the black beans thoroughly.
Use a stable cutting board and keep fingers tucked while dicing the sweet potatoes.
Heat the olive oil in the skillet over medium-high heat for 1 minute. Add the onion and bell pepper and cook for 3 minutes, stirring occasionally, until they begin to soften.
Use caution around the hot skillet and oil when adding the vegetables.
Add the garlic, cumin, smoked paprika, salt, and black pepper. Stir constantly for 30 seconds, until fragrant but not browned.
Add the sweet potatoes and stir until evenly coated. Pour in the water, cover, and reduce the heat to medium. Steam for 7 minutes, stirring once halfway through, until the potatoes are fork-tender.
Lift the skillet lid away from your face to avoid escaping steam.
Remove the lid and return the heat to medium-high. Cook for 4 minutes, stirring only occasionally, until the water evaporates and the sweet potatoes develop golden edges.
Fold in the black beans and cook for 2 minutes, until heated through. Remove from the heat, then stir in the lime juice and cilantro. Taste and adjust the salt and pepper before serving.
Refrigerate leftovers within 2 hours of cooking.
How did it turn out?
Rating and review tools are unavailable right now.