Sweet potato and black bean hash
Sweet, smoky and filling, with a squeeze of lime. Naturally gluten-free.
Cost at typical US prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Sweet potatoes1.25 lb
- Black beans (can)1 can
- Bell peppers1 bell pepper
- Yellow onions4 oz
- Limes1 lime
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, paprika, ground cumin. Missing any? You can add them to your shop on the shopping list.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Peel the sweet potatoes and cut into ½ inch dice. Heat 2 tablespoons of oil in a large skillet over a medium heat, add the sweet potato, cover with a lid and cook for 10 minutes, stirring now and then, until nearly soft.1.25 lb sweet potatoes
- Chop the onion and pepper. Add them with a teaspoon of cumin and a teaspoon of paprika and cook, uncovered, for 5 minutes.1 bell pepper4 oz yellow onions
- Stir in the drained black beans until hot, about 2 minutes. Finish with the juice of the lime and a pinch of salt.1 can black beans1 lime
Take the lid off for the last few minutes so the sweet potato edges catch and crisp.
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