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Sautéed Sweet Potato and Black Bean Hash

A hearty, savory, and satisfying vegetarian breakfast skillet featuring tender diced sweet potatoes, spiced black beans, and caramelized onions. Perfect for meal prep or a weekend brunch.

Sautéed Sweet Potato and Black Bean Hash
Prep 15 min Cook 25 min Total 40 min Level Easy
Serves 4

Ingredients

Produce & Beans

  • 2 medium Sweet potatoes — Peeled and diced into 1/2-inch cubes
  • 1 medium Yellow onion — Finely diced
  • 1 medium Red bell pepper — Diced
  • 3 cloves Garlic — Minced
  • 15 oz Black beans — Canned, rinsed and drained

Spices & Pantry

  • 2 tablespoons Olive oil — Divided
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika
  • 0.5 teaspoon Chili powder
  • 0.5 teaspoon Salt — Plus more to taste
  • 0.25 teaspoon Black pepper

Garnishes (Optional)

  • 0.25 cup Fresh cilantro (optional) — Chopped
  • 1 whole Avocado (optional) — Sliced
  • 1 whole Lime (optional) — Cut into wedges

Instructions

  1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes in an even layer. Cook undisturbed for 3-4 minutes to develop a slight crust.

    ~4 min
    Make sure the sweet potatoes are cut evenly to ensure uniform cooking.

  2. Stir the sweet potatoes, then cover the skillet with a lid. Reduce the heat slightly to medium-low and let them steam-sauté for 8-10 minutes, stirring occasionally, until fork-tender.

    ~10 min
    If the potatoes are sticking or browning too quickly, add a splash (1-2 tablespoons) of water or vegetable broth to the pan before covering.

  3. Push the tender sweet potatoes to the edges of the skillet. Add the remaining 1 tablespoon of olive oil to the center, followed by the diced onion and red bell pepper. Sauté in the center for about 4-5 minutes until the onions are translucent and softened.

    ~5 min

  4. Add the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Toss everything together, combining the sweet potatoes with the onion mixture, and cook for 1 minute until fragrant.

    ~1 min
    Stir continuously to prevent the garlic and spices from burning.

  5. Fold in the rinsed and drained black beans. Cook for an additional 3-5 minutes, stirring gently, until the beans are heated through.

    ~5 min

  6. Remove the skillet from the heat. Taste and adjust seasoning, adding more salt or chili powder if desired. Serve hot, topped with fresh cilantro, sliced avocado, and a squeeze of lime juice.

    For a non-vegan option, top with a fried or poached egg.
Nutrition
285
Calories
9
Protein (g)
45
Carbs (g)
8
Fat (g)
1
Sat. Fat (g)
12
Fiber (g)
7
Sugar (g)
450
Sodium (mg)
0
Cholesterol (mg)
Equipment
  • Large cast-iron skillet or non-stick pan with a tight-fitting lid
  • Cutting board
  • Chef's knife
  • Spatula
Tips & Storage
  • Using a well-seasoned cast-iron skillet helps develop a nice, crispy edge on the sweet potatoes.
  • If you like extra heat, add a diced jalapeño along with the onions and bell peppers.
  • Rinsing the black beans thoroughly prevents the hash from taking on a murky, grayish color.
  • Storage: Store leftover hash in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave. Freezing is not recommended as the sweet potatoes may become mushy upon thawing.
Tags
black bean breakfast brunch comfort food dairy_free dairy-free gluten_free gluten-free hash healthy hearty meal prep nut_free one-pan plant-based savory skillet southwestern spicy sweet potato vegan vegan-adaptable vegetarian vegetarian weekend breakfast

🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.

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