Sweet Potato and Black Bean Hash - Yoga Journal

Sweet Potato and Black Bean Hash


Canned black beans and frozen corn kernels are the shortcut ingredients in this nicely spiced entree with a South American accent. Serve with chopped fresh cilantro and lime wedges (to squeeze over the top) if desired.

  • servingServings


  • 2 tsp. vegetable oil
  • 2 medium onions, chopped
  • 1 medium sweet potato, peeled and cut into 3/4-inch dice
  • 2 large cloves garlic, minced
  • 1 jalapeno pepper, seeded and minced
  • 4 tsp. ground cumin
  • 1/2 tsp. salt
  • 3/4 cup frozen corn
  • 15-oz. can black beans, drained and rinsed


  1. In large heavy skillet, preferably cast-iron, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, about 5 minutes.
  2. Add sweet potato and cook, stirring often, until beginning to brown in spots, about 3 minutes. Stir in garlic, jalapeno, cumin and salt and cook, stirring often, 30 seconds. Add 3/4 cup water and cook, stirring to scrape any browned bits from bottom of pan, until potatoes are tender, about 5 minutes. Stir in corn and beans and cook, stirring occasionally, until heated through. Season with freshly ground pepper to taste and serve hot.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 207
  • Carbohydrate Content: 38 g
  • Fat Content: 3 g
  • Fiber Content: 9 g
  • Protein Content: 9 g
  • Sodium Content: 279 mg