Sweet Potato and Black Bean Hash

• 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 chile, 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.
2. Add onions and cook, stirring often, until softened, about 5 minutes.
3. Add sweet potato, and cook, stirring often, until beginning to brown in spots, about 3 minutes.
4. Stir in garlic, jalapeno, cumin, and salt and cook, stirring often, 30 seconds.
5. Add 3/4 cup water and cook, stirring to scrape any browned bits from bottom of pan, until potatoes are tender, about 5 minutes.
6. Stir in corn and beans and cook, stirring occasionally, until heated through.
7. Season with freshly ground pepper to taste, and serve hot.

vegetable oil, onions, sweet potato, garlic, jalapeno chile, ground cumin, salt, frozen corn, black beans

Taken from www.vegetariantimes.com/recipe/sweet-potato-and-black-bean-hash/ (may not work)