Black bean, sweet potato, and corn hash

This recipe came together using food I usually keep on hand in my pantry, fridge, and freezer. It’s a perfect balance of sweet and savory as well as refreshing thanks to the lime and cilantro. It’s vegan and gluten-free It’s high in protein and fiber as well. I sometimes eat this as a meal, but it can easily be served over your favorite rice or quinoa or as a side dish for your favorite protein. It comes together really quickly, and it’s nearly impossible to mess up. I hope you’ll give it a try. Buen provecho!

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Black bean, sweet potato, and corn hash
Black bean, sweet potato, and corn hash
Prep Time 20 minutes
Cook Time 25 minutes
Servings
(4-6 servings)
Ingredients
Prep Time 20 minutes
Cook Time 25 minutes
Servings
(4-6 servings)
Ingredients
Instructions
  1. Heat olive oil in a large skillet or frying pan. Add sweet potato and cook on medium to high for 5-7 minutes. Tossing occasionally. Covering the pan helps it cook faster.
  2. Add half of the spices and diced onions. Cook for an additional 4-5 minutes or until onions begin to become translucent.
  3. Add garlic and cook for 1-2 minutes. Careful to not burn the garlic.
  4. Add rinsed black beans and the remainder of the spices. Stir to combine. Cook for 4-5 minutes.
  5. Add the corn. Stir to combine and cook for an additional 3-4 minutes.
  6. Add the cilantro and lime. Toss all the ingredients together. Cook for 1-2 minutes and then serve.

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