Vegan Hacienda Hash

• 4 cups sweet potatoes, peeled,and diced
• 1 1/2 tablespoons safflower oil
• 1 1/2 cups onions or 1 1/2 cups red onions, diced
• 2 cups zucchini, diced
• 1 cup cut corn (fresh or frozen)
• 1 cup red pepper, destemmed,deseeded,and diced
• 1 cup green pepper, destemmed,deseeded,and diced
• 1/4 cup jalapeno pepper, destemmed,deseeded,and diced
• 3/4 cup green onion, thinly sliced
• 1 tablespoon garlic, minced
• 1/4 cup freshly chopped cilantro
• 1/4 cup freshly chopped parsley
• 1 1/2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

1. In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
2. Add the onion and saute an additional 5 minutes, stirring often.
3. Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
4. Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
5. Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.

sweet potatoes, safflower oil, onions, zucchini, corn, red pepper, green pepper, jalapeno pepper, green onion, garlic, cilantro, parsley, chili powder, ground cumin, salt, freshly ground black pepper

Taken from www.food.com/recipe/vegan-hacienda-hash-21105 (may not work)