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Brak

black bean sweet potato hash

1 large avocado, pitted, peeled and cubed . This black bean and sweet potato hash has been on repeat in the Bartash household for the last few months. 1 1/2 tsp ground cumin . My love for sweet potatoes runs deep, both for breakfast and for dinner. roast for about 25 minutes, or until the vegetables are tender and … 1 tsp smoked paprika . Add the diced sweet potatoes to the pan and cook for 5 minutes. Add corn and black beans, cover, and cook for 10 minutes, stirring occasionally. 1 large Hannah sweet potato, finely chopped . Cook until all the vegetables are fork tender, about 15-20 minutes. Add zucchini, red bell pepper and corn to the skillet. Stir in garlic, cook for a few seconds, then add sweet potatoes. Preheat the oven to 400F. 1/4 cup roughly chopped cilantro . 1 15-oz BPA-free can unsalted black beans, drained and rinsed (TRY: Eden Organic Black Beans, No Salt Added) sea salt and ground black pepper, to taste . In a medium skillet or frying pan, sauté the onions on medium heat for about 2-3 minutes until softened, stirring occasionally. Add in the diced potatoes and … Cover the skillet and cook for 3 minutes. Transfer the mixture to a lined baking sheet and sprinkle generously with salt and pepper. This hash is the perfect dish for literally any meal — weekend brunch, lunch leftovers or even breakfast for dinner. Add the oil and toss well. Place the pepper, onion, and corn in a large mixing bowl. Add jalapeno, coriander, cumin, and salt; then use spatula to turn potatoes, cover, and cook for another 3 minutes.

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