Black Bean & Sweet Potato Hash

A favorite meal when I just need to throw something together from my pantry staples. Goes great with fresh lettuce greens and sour cream.

Black Bean & Sweet Potato Hash

• 1 large onion, chopped
• 1 medium sweet potato, peeled and cut into 1/2-inch dice
• 1 or 2 red potatoes, diced
• 2 large cloves garlic, minced
• 1 jalapeño pepper, seeded and minced (sub a 4 oz can of mild green chiles for less heat)
• 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
• Splash of lime juice (if desired)

Sauté onions in a little cooking spray or broth until browned in spots, 3 to 5 minutes. Add sweet potato & red potato and cook, stirring, until they start to brown in spots, 5 to 7 minutes. Stir in garlic, jalapeño (or green chiles), 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 juice if desired - also go great over greens.