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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 290.7
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 314.7 mg
  • Total Carbs: 53.0 g
  • Dietary Fiber: 13.9 g
  • Protein: 12.7 g

View full nutritional breakdown of Sweet Potato and Black Bean Hash calories by ingredient
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Sweet Potato and Black Bean Hash

Submitted by: MADEMCHE

Introduction

from The Bog Book of Vegetarian by Kathy Farrell-Kingsley, goes well with the Chili Cornbread entered in as well. from The Bog Book of Vegetarian by Kathy Farrell-Kingsley, goes well with the Chili Cornbread entered in as well.
Number of Servings: 4

Ingredients

    1 tablespoon olive oil
    2 medium onions, chopped
    1 red pepper, chopped
    1 medium sweet potato, peeled and diced (1-inch cubes)
    2 cloves of garlic, minced
    1 1/2 teaspoons of ground cumin
    1 teaspoon of chili powder
    1/2 teaspoon of salt
    3/4 cup vegetable broth (we used our homemade version)
    3/4 cup frozen corn kernels
    1 - 15 oz can black beans, rinsed and drained
    2 tablespoons of chopped fresh cilantro or parsley
    Freshly ground black pepper

Directions

In a large cast iron skillet over medium-high heat, warm the oil. Add the onions and the bell pepper and cook, stirring often, until beginning to brown, about 4 minutes. Add the sweet potato and cook, stirring often, until beginning to brown, about 5 minutes. Add the garlic, cumin, chili powder, and salt and cook, stirring for 30 seconds. Add the broth and cook until almost absorbed, about 5 minutes. Stir in the corn and black beans and cook, stirring occasionally, until heated through. Stir in the cilantro and season to taste with pepper. Serve hot.

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.






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