Sweet Potato, Corn & Black Bean Hash

Ingredientes

2 teaspoons canola oil

2 medium onions, chopped

1 medium sweet potato, peeled and cut into 1/2-inch dice

2 large cloves garlic, minced

1 jalapeño pepper, seeded and minced

4 teaspoons ground cumin

½ teaspoon salt

¾ cup water

¾ cup frozen corn kernels

1 15-ounce can black beans, rinsed

2 tablespoons chopped fresh cilantro

Freshly ground pepper, to taste

1 lime, cut into wedges

Instrucciones

Heat oil in a large cast-iron skillet over medium-high heat. Add onions and saute 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, jalapeno, cumin and salt; saute 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.

Nutrición

• Tamaño de la Porción: 2 servings, about cups e
• Calorías: 317 kcal
• Grasa Total: 7 g
• Grasa Saturada: 1 g
• Grasa No Saturada: 0 g
• Sodio: 734 mg
• Carbohidratos Totales: 57 g
• Fibra Dietética: 15 g
• Azúcares Totales: 13 g
• Proteína: 13 g