Sweet Potato Hash with Mexican Flavors

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Sweet Potato Hash with Mexican Flavors

Mexican-Inspired Sweet Potato Hash

Published on December 12, 2011

  • 4 tablespoons olive oil, or more as needed

  • 2 medium sweet potatoes, diced

  • 3 medium carrots, diced

  • 1 medium red bell pepper, diced

  • ½ medium sweet onion, diced

  • 1 clove garlic, minced

  • 1 cup canned black beans

  • 1 cup frozen corn, thawed

  • ½ teaspoon ground cinnamon

  • ½ teaspoon ground dried chipotle pepper

  • ½ teaspoon smoked paprika

  • ½ teaspoon ground cumin

  1. Heat 4 tablespoons olive oil in a skillet over medium heat. Add sweet potatoes, carrots, bell pepper, and onion; cook, stirring occasionally, until tender, about 20 minutes. Add garlic and continue cooking until vegetables have accumulated browned bits on them, about 5 minutes more.

  2. Stir black beans, corn, cinnamon, chipotle pepper, paprika, and cumin into the skillet. Mix thoroughly and reduce heat to medium-low, adding another tablespoon olive oil if mixture is dry. Cook for another 5 minutes before serving.

Nutrition Facts (per serving)

230Calories10g Fat33g Carbs5g Protein
Nutrition FactsServings Per Recipe6Calories230% Daily Value *Total Fat10g12%Saturated Fat1g7%Sodium219mg10%Total Carbohydrate33g12%Dietary Fiber7g26%Total Sugars7gProtein5gVitamin C33mg164%Calcium56mg4%Iron2mg10%Potassium599mg13%

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