Black Bean, Sweet Potato and Corn Hash

This is a variation of a recipe from Moosewood Restaurant New Classics


  • 1-2 T. Olive Oil
  • 2 cups chopped yellow onion
  • 2 garlic cloves, minced
  • 6 cups peeled and diced sweet potatoes (1/2 inch pieces)
  • 1 jalapeno minced (remove seeds and membrane if you like it mild)
  • 1 T coriander
  • 1 T cumin
  • 2 T chili powder
  • Salt, black pepper and cayenne pepper to taste
  • 3 cups cooked black beans (or 1.5 cans)
  • 1 can diced tomatoes
  • 3/4 bag frozen organic fire roasted corn
  • 1 cup chopped cilantro
  • Have hot water ready in tea kettle or on the stove


  • In a large frying pan or skillet heat the olive oil. Saute the onion for a few minutes and then add the garlic.
  • Add in the sweet potatoes and a bit of hot water if onions are sticking to the pan (or white wine). Cover and cook for 3-5 minutes.
  • Add the jalapeno and spices. Stir, cover and cook for another 3-5 minutes
  • Add the black beans, corn and diced tomatoes, stir, cover and cook for another 10 minutes until sweet potatoes are tender (pierce with fork)
  • Add the chopped cilantro, stir

Taste and adjust seasonings

Serve over spanish rice with guacamole, salsa and organic corn tortillas.