Sweet Potato Black Bean Hash Recipe 475 Food

SWEET POTATO BLACK BEAN HASH RECIPE BY TASTY

Steps:

• Heat olive oil on medium heat in a 4-quart chicken fryer. Add sweet potatoes, onion, pepper, salt, pepper, paprika, and cumin, and stir. Cook for 10 minutes, occasionally stirring.
• Add spinach and cook for an additional five minutes.
• Lastly, add the black beans and stir until all ingredients are well-blended.
• Serve with toppings of your choice. We topped our hash with an egg and avocado slices.
• Enjoy!

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

SWEET POTATOES AND BLACK BEAN HASH

Steps:

• Wash hands with soap and water.
• In a large skillet, heat one tablespoon oil.
• Add the diced sweet potatoes to the pan and cook for 5 minutes.
• Add zucchini, red bell pepper and corn to the skillet. Cook until all the vegetables are fork tender, about 15-20 minutes. Stir occasionally.
• In a small bowl, combine one tablespoon oil, garlic, chili powder, cumin and paprika (if using). Add spice mixture and black beans to the skillet and stir well.
• Create three small wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact. Wash hands with soap and water after cracking raw eggs. Season the eggs with salt and pepper if desired.
• Cover the skillet with a lid and allow eggs to cook until egg whites and yolks are firm, about 4-6 minutes.
• Serve immediately.
• Store leftovers in a sealed container in the refrigerator for up to 4 days.

SWEET POTATO AND BACON HASH

Steps:

• Preheat the oven to 375 degrees F and lightly grease a sheet pan with the olive oil.
• Lay the cubed sweet potatoes in an even layer on the sheet pan. Roast until just tender, about 10 minutes. Set aside.
• Meanwhile, add the bacon to a cast-iron pan on medium heat. Cook until the bacon is crispy and the fat has rendered, about 7 minutes. Remove to a paper towel-lined plate and set aside.
• Add the jalapeño rings to the bacon fat and fry until blistered and lightly browned. Transfer to the paper towel-lined plate with the bacon.
• Turn the heat to medium high. Add the cubed sweet potatoes in an even layer and season with the cinnamon and some salt and pepper. Fry until crispy and golden brown on all sides, about 7 minutes. Add the bacon and jalapeños to the pan and fold to combine. Add a few shakes of malt vinegar. Transfer to a serving dish and garnish with cilantro.

LOADED SWEET POTATOES WITH BLACK BEANS AND CHEDDAR

Steps:

• Heat the oven to 425 degrees and line a sheet pan with parchment paper. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
• Place cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Take sweet potatoes out of the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
• Divide half the cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through. Season with salt and pepper. Serve warm.

POTATO AND BLACK BEAN HASH

Steps:

• Chop whole onion in food processor; squeeze out and discard excess liquid.
• Heat nonstick pan large enough to hold all the ingredients until it is very hot. Reduce heat to medium-high, and add oil.
• Saute onion until it begins to soften.
• Meanwhile, scrub potatoes but do not peel. Julienne in food processor, and add to onion; continue sauteing.
• Julienne whole pepper; squeeze out and discard excess liquid, add to pan with thyme and basil and continue sauteing.
• Wash, stem and julienne mushrooms in food processor; add to pan with tomatoes, and simmer over low heat.
• Rinse and drain beans thoroughly. Add to pan. Simmer until heated through.
• Wash, dry and chop chives.
• Season vegetables with salt and pepper, and serve, topped with crumbled cheese and chives.

SWEET POTATO & BLACK BEAN HASH

Steps:

• In large skillet, sauté onion and thyme in oil until onion is tender, about 5 minutes.
• Add red pepper and sweet potatoes; sauté until potatoes begin to soften, about 8 minutes.
• Add mushrooms; sauté 5 minutes. Stir in beans and cook until potatoes are tender, about 5 minutes.
• Season to taste with salt and pepper.
• Spoon vegetable mixture onto plates; sprinkle with goat cheese.
• Top hash on each plate with one egg; sprinkle with chives.

SWEET POTATO, CORN & BLACK BEAN HASH

Steps:

• Heat oil in a large cast-iron skillet over medium-high heat.
• Add onions and sauté until browned in spots, 3 to 5 minutes.
• Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
• Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
• Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
• Stir in corn and black beans and cook until heated through.
• Stir in cilantro and season with salt and pepper.
• Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.

SWEET POTATO & BLACK BEAN CHILLI WITH ZESTY QUINOA

Steps:

• Heat oven to 180C/160C fan/gas 4. Toss the potatoes with half the oil and some seasoning on a baking tray. Bake for 30 mins, tossing halfway through cooking, until tender. Meanwhile, heat the remaining oil in a pan, add the onion and cook for 5 mins until soft, then add the garlic, chilli and coriander stalks. Cook everything for a further 2-3 mins, stirring to prevent the garlic from burning. Sprinkle in the spices, stirring for 1 min more, until aromatic. Stir in the chipotle paste, yeast extract, tomatoes and half a can of water, swirling it around the tin to wash out all the bits of tomato. Simmer the sauce, uncovered, while the sweet potato is cooking, adding a splash more water if it looks too dry.
• Add the sweet potato, black beans and seasoning to the chilli. Bubble for 5 mins, then taste and adjust the seasoning with a squeeze of lime and a sprinkle of sugar if it needs it. Meanwhile, stir the lime zest, a squeeze of lime juice, the coriander leaves and the pumpkin seeds into the quinoa. Toss the avocado in the remaining lime juice as soon as you've cut it - this will prevent it turning brown. To serve, divide the quinoa between plates or bowls, top with the chilli and a pile of avocado.