Spicy Veggie Hash
Ingredients
- 2 tablespoons olive oil ⓘ
- 3 cups diced peeled sweet potato ⓘ
- 2 tablespoons chopped fresh oregano ⓘ
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon ground cumin ⓘ
- 1/2 teaspoon ground cinnamon ⓘ
- 1/4 teaspoon ground red pepper ⓘ
- 5 garlic cloves, minced
- 1 1/4 cups water, divided ⓘ
- 1 cup green beans, trimmed and cut into 1-inch pieces ⓘ
- 1 tablespoon adobo sauce ⓘ
- 1 (15.5-ounce) can unsalted black beans, rinsed and drained ⓘ
- 2 ounces queso fresco, crumbled (about 1/2 cup) ⓘ
- 1/4 cup unsalted pumpkinseed kernels ⓘ
- 1 plum tomato, seeded and diced ⓘ
Instructions
- Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.
- Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Stir in adobo sauce and black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tablespoons cheese, 1 tablespoon pumpkinseeds, and 1 tablespoon tomato.
Nutrition & Diet Analysis (per serving)
733
kcal
37% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).