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!
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.
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.
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
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.
