Sweet Potato and Black Bean Hash

Spice up your table with a vibrant hash that brings the bold flavors of sweet potatoes and black beans together!

A perfect harmony of textures and Southwest-inspired seasonings creates an irresistible dish that’ll have everyone asking for seconds. Plus, it’s naturally vegan and gluten-free!

Sweet Potato and Black Bean Hash

Variations & Substitutions

You can swap sweet potatoes for regular potatoes or do a mix of both for interesting textures. For extra protein, I sometimes add a fried egg on top or mix in some crumbled tofu.

When I’m feeling spicy, I’ll throw in a diced jalapeño or a dash of cayenne pepper. My vegetarian friends love it when I add corn or mushrooms for extra bulk, while my vegan pals appreciate it when I toss in some nutritional yeast for a cheesy flavor.

closeup of Sweet Potato and Black Bean Hash

Tips & Tricks for Perfect Results

Cut those sweet potatoes into even, small cubes – about ½ inch is perfect. They’ll cook faster and more evenly this way.

If your potatoes aren’t getting tender enough, I’ve found that adding a splash of water and covering the pan for 5 minutes works wonders.

Another game-changer is letting the sweet potatoes sit undisturbed for a few minutes at a time while cooking – this helps them develop those delicious crispy edges.

skillet of Sweet Potato and Black Bean Hash

Making the Recipe Stand Out

I love adding fresh avocado slices on top just before serving – they add such a lovely creaminess. A squeeze of lime juice brightens everything up beautifully.

Sometimes I’ll sprinkle some toasted pumpkin seeds for crunch, or drizzle a quick sauce made from plain yogurt (dairy or non-dairy) mixed with lime juice and hot sauce.

Fresh herbs are your friend here – cilantro, parsley, or even fresh oregano can really elevate the flavors.

Storage & Reheating

I often make a double batch and store portions in airtight containers in the fridge – it keeps well for up to 4 days. When reheating, I prefer using a skillet over the microwave because it helps restore that lovely crispy texture.

Just add a tiny bit of oil to the pan and heat over medium heat until warmed through. If you’re planning to freeze it (yes, you can!), store it in freezer-safe containers for up to a month.

Sweet Potato and Black Bean Hash

Crispy-edged sweet potatoes pair beautifully with protein-rich black beans in this quick and satisfying skillet recipe.
Print Recipe
Sweet Potato and Black Bean Hash

Ingredients

  • 2 medium sweet potatoes cut into ½-inch cubes
  • 1 can black beans rinsed and drained
  • 1 red bell pepper diced
  • 1 red onion diced
  • 2-3 garlic cloves minced
  • 2 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • Fresh cilantro for garnish

Instructions

  • Heat olive oil in a large skillet over medium-high heat until glistening.
  • Add diced sweet potatoes and cook for about 10-12 minutes, stirring regularly, until they begin to brown and become fork-tender.
  • Add onion and bell pepper, sautéing until the onion becomes translucent (about 2-3 minutes).
  • Stir in garlic, cumin, smoked paprika, salt, and pepper.
  • Add the black beans and cook for another 3-4 minutes until everything is heated through.
Servings: 4 servings

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