Sweet Potato Black Bean Hash Recipe 475

Steps:

• Heat olive oil on medium heat in a 4-quart chicken fryer. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin, and stir. Cook for 10 minutes, occasionally stirring.
• Add spinach and cook for an additional five minutes.
• Lastly, add the black beans and stir until all ingredients are well-blended.
• Serve with toppings of your choice. We topped our hash with an egg and avocado slices.
• Enjoy!

Steps:

• Preheat oven to 400 degrees Fahrenheit and pull out a large rimmed sheet pan.
• Place the cubed sweet potato on the sheet pan and drizzle the olive oil over the top. Sprinkle the onion powder, garlic powder, cumin, smoked paprika, and 1/2 teaspoon salt over the top. Toss with a wooden spoon or (easier) your hands to distribute the oil and spices. Try to give each piece of sweet potato as much space as possible.
• Bake until tender and beginning to brown, 15-20 minutes, tossing once halfway through. Remove from oven and add the beans and kale to the pan. Toss with a wooden spoon to mix everything together. Place in oven for another 5 minutes until the beans are warmed through and the kale has wilted.
• Remove from oven. Taste and add additional salt and pepper if desired. Serve with avocado, salsa, and/or a poached egg if desired.

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

Steps:

• Chop whole onion in food processor; squeeze out and discard excess liquid.
• Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
• Saute onion until it begins to soften.
• Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
• Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
• Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
• Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
• Wash, dry and chop chives.
• Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.

Steps:

• In large skillet, sauté onion and thyme in oil until onion is tender, about 5 minutes.
• Add red pepper and sweet potatoes; sauté until potatoes begin to soften, about 8 minutes.
• Add mushrooms; sauté 5 minutes. Stir in beans and cook until potatoes are tender, about 5 minutes.
• Season to taste with salt and pepper.
• Spoon vegetable mixture onto plates; sprinkle with goat cheese.
• Top hash on each plate with one egg; sprinkle with chives.

Steps:

• 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. Good rolled in a tortilla with sour cream and cheddar cheese.

Steps:

• In a large skillet, saute onion in oil until tender. Add the beans, sweet potatoes, broth, chipotle, pepper and cinnamon., Bring to a boil. Reduce heat; cover and simmer for 25 minutes. Uncover and simmer 5-10 minutes longer or until potatoes are very tender and mixture is thickened, stirring occasionally., Meanwhile, cook couscous according to package directions. Serve with black bean mixture.