Sweet Potato, Corn & Black Bean Hash
This entrée is great for a later summer dinner when fresh corn can be used in place of canned, but you’ll love it any time of year.
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Cooking tools:
- Cast iron skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Measuring cup
- Can opener
- Colander
- Wooden spoon
- Spatula
Ingredients
- 2 tsp. canola oil
- 2 onions, chopped
- 1 sweet potato, peeled and cubed
- 2 cloves garlic, minced
- 1 jalapeño pepper, seeded and minced
- 4 tsp. cumin
- ½ tsp. salt
- ¾ cup water
- ¾ cup corn
- 1 (15 oz.) can black beans, rinsed
- 2 Tbsp. chopped fresh cilantro
- Pepper to taste
- 1 lime, cut into wedges
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