Spicy Skillet Sweet Potato Hash

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We love sweet potatoes for their flavor as well as their health benefits. They are full of vitamins A, C and manganese and are rich in antioxidants. Then combine them with black beans, tomatoes, avocado, red peppers and fresh corn and you have a very healthy one skillet vegetarian meal that comes together in about 30 minutes.

MAKES: 4 Servings
PREP/COOK TIME: 30 Minutes

INGREDIENTS

• 1 large sweet potato, cut into half inch cubes (leave the skin on and scrub well for the added vitamins and minerals)

• 1 medium onion, chopped

• 2 large garlic cloves, minced

• 1 Tablespoon extra virgin olive oil

• 1 large red bell pepper, diced

• 1 jalapeno, minced

• 14 oz can low sodium black beans, drained & rinsed

• 1 cup fresh corn (frozen or canned will work)

• 14 oz can low sodium diced tomatoes, undrained

• 1 Tablespoon cumin, divided

• 1/2 Tablespoon chili powder, or more to taste

• 1 teaspoon salt, divided

• 1/2 lime, juiced

• 2 ounce queso fresco

• 1 medium avocado, diced

• 4 green onions, chopped

• 1/3 cup cilantro, chopped

• Greek yogurt and salsa, for garnish (optional)

 DIRECTIONS

1. Preheat large deep skillet on medium heat and swirl oil to coat. Add sweet potatoes, 1/2 tbsp cumin, 1/2 tsp salt and cook for 10 minutes, stirring occasionally.

2. Add onion, garlic, bell pepper and jalapeno and cook for another 5 minutes, stirring occasionally.

3. Add black beans, corn, diced tomatoes, remaining 1/2 tbsp cumin and 1/4 tsp salt, chili powder and pepper; then stir. Bring to a boil, reduce heat to low, cover and cook for 15 minutes or until potatoes are soft.

4. Turn off heat. Add avocado, green onion, cilantro, lime juice and stir. Sprinkle with cheese, cover and let stand until cheese has melted.

5. Serve hot with Greek yogurt and salsa if desired.