This is a filling side dish of sweet potato hash. Although most meats go well with it, tacos are where I serve it.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
- 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.