Spicy Veggie Hash

• 2 tablespoons olive oil
• 3 cups diced peeled sweet potato
• 2 tablespoons chopped fresh oregano
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 5 garlic cloves, minced
• 1 1/4 cups water, divided
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 tablespoon adobo sauce
• 1 (15.5-ounce) can unsalted black beans, rinsed and drained
• 2 ounces queso fresco, crumbled (about 1/2 cup)
• 1/4 cup unsalted pumpkinseed kernels
• 1 plum tomato, seeded and diced

1. Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.
2. Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Stir in adobo sauce and black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tablespoons cheese, 1 tablespoon pumpkinseeds, and 1 tablespoon tomato.

olive oil, peeled sweet potato, fresh oregano, kosher salt, ground cumin, ground cinnamon, ground red pepper, garlic, water, green beans, adobo sauce, unsalted black beans, queso fresco, unsalted pumpkinseed kernels, tomato

Taken from www.myrecipes.com/recipe/spicy-veggie-hash (may not work)