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.
Equipment
- Large cast-iron skillet or non-stick pan with a tight-fitting lid
- Cutting board
- Chef's knife
- Spatula
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
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 (opt.) | Chopped |
| 1 whole | Avocado (opt.) | Sliced |
| 1 whole | Lime (opt.) | Cut into wedges |
Instructions
-
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 minMake sure the sweet potatoes are cut evenly to ensure uniform cooking. -
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 minIf the potatoes are sticking or browning too quickly, add a splash (1-2 tablespoons) of water or vegetable broth to the pan before covering. -
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 -
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 minStir continuously to prevent the garlic and spices from burning. -
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 -
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.
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.