Skillet Black Bean and Sweet Potato Hash
Diced sweet potatoes and black beans sautéed with warm cumin and oregano, tossed with fresh zucchini and served with warm corn tortillas.
- Prep: 10 min
- Cook: 20 min
- Total: 30 min
- Servings: 6
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $1.73/serving
Dietary
- Vegetarian
- Vegan
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Pescatarian
- Low-Fat
- Low-Saturated-Fat
- Low-Cholesterol
- Low-Sugar
- High-Fiber
- Halal
- Kosher
- Low-Calorie
Tags
- one-pot
- quick
- healthy
- smoky
- tangy
- budget-friendly
Ingredients
- 2 can black beans (rinsed, drained, no salt added)
- 1.5 pound sweet potatoes (peeled, diced 1/2-inch)
- 1 tablespoon olive oil
- 2 zucchinis (diced)
- 1.5 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoon ground coriander
- 0.5 teaspoon salt
- 2 limes (1 juiced, 1 wedged)
- 12 corn tortillas (warmed)
- 0.25 cup fresh cilantro (chopped)
Instructions
- Heat olive oil in a large non-stick skillet over medium-high heat. Add diced sweet potatoes and 1/4 cup of water. Cover and steam-sauté for 8 minutes until potatoes begin to soften.
- Uncover the skillet and add diced zucchini, ground cumin, dried oregano, ground coriander, and salt. Sauté uncovered for 5 minutes until zucchini is tender and potatoes are golden.
- Stir in the drained black beans and cook for 3 to 4 minutes until heated through. Remove from heat and stir in fresh lime juice.
- Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side or wrap in a damp paper towel and microwave for 45 seconds.
- Serve the warm sweet potato and black bean hash with warm tortillas, fresh cilantro, and lime wedges on the side.
Notes
Starting the sweet potatoes covered with a splash of water speeds up cooking so dinner comes together on the stove in 20 minutes.
Nutrition (per serving)
- Calories: 397
- Protein: 14.1 g
- Carbohydrates: 78.3 g
- Fat: 3.1 g
- Fiber: 11.2 g
- Sodium: 778 mg
- Saturated Fat: 0.4 g
- Sugar: 8.3 g