Description

This Sweet Potato & Black Bean Hash is a spiced, hearty, and satisfying dish perfect for breakfast, lunch, or dinner. With tender sweet potatoes, savory black beans, and vibrant spices like cumin and smoked paprika, this skillet-cooked meal is a nutritious and flavorful option that can be enjoyed on its own or topped with avocado, lime, or hot sauce for an extra kick.

Ingredients

Scale

Vegetables & Beans

2 medium sweet potatoes, diced
1/2 red onion, diced
1 bell pepper, diced (any color)
1 can (15 oz) black beans, drained and rinsed

Spices & Seasonings

1 tsp ground cumin
1/2 tsp smoked paprika
Salt & black pepper to taste

Other Ingredients

1 tbsp olive oil
Fresh cilantro or green onions for garnish
Optional: avocado slices, lime wedges, or hot sauce

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Instructions

Heat the Pan: Heat olive oil in a large skillet over medium heat to prepare for cooking the vegetables.
Cook Sweet Potatoes: Add the diced sweet potatoes to the skillet and cook for 8–10 minutes, stirring occasionally, until they begin to soften and develop a slight golden color.
Sauté Onions and Peppers: Add the diced red onion and bell pepper to the skillet, continuing to cook and stir for another 5 minutes until all the vegetables are tender and golden.
Add Beans and Spices: Stir in the drained black beans, ground cumin, smoked paprika, salt, and black pepper. Cook for 2–3 minutes more until everything is heated through and the spices are well incorporated.
Adjust Seasoning and Serve: Taste the hash and adjust the seasoning if needed. Garnish with fresh cilantro or green onions and serve warm, optionally topped with avocado slices, lime wedges, or hot sauce for added flavor.

Notes

Sweet potatoes can be peeled or left unpeeled according to preference.
Use any color bell pepper based on what you have or the flavor profile you prefer.
For extra protein, top with a fried or poached egg.
This dish can be made vegan and gluten-free.
Leftovers store well in the fridge for up to 3 days and can be reheated in a skillet or microwave.