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Sweet Potato and Black Bean Hash

One of the dishes that I fall back on often when the temperatures reach 100+ is the skillet meal. Throw a bunch of vegetables, seasonings, and protein into a pan and you’ve got yourself a meal. And since I haven’t turned the oven on since early June I think we’ve been eating a lot of these lately.

One of our favorite vegetable bases is the sweet potato. True to southern form, we’ve got a few rows of them growing in our garden and are excited to see if the loads of green foliage on top actually equates to some delicious tubers under the ground.

Back to this hash… it’s got all of the flavors of the southwest and vegetables of summer. Serve it up with some sour cream, cilantro, and maybe some cultured salsa and you’ve got a delicious one-pan meal. And you’ve beaten the heat

Southwestern Sweet Potato and Black Bean Hash


  • 1/4 cup olive oil
  • 1 onion, diced
  • 2 large sweet potatoes, cut into 1/2″ cubes
  • 2 green or red peppers, diced
  • 2 cans of black beans with the liquid or 3-4 cups of beans with 1/2 cup cooking liquid
  • 4 cloves of garlic, minced or 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • pinch of cayenne
  • 1/2 teaspoon dried oregano


  1. Heat olive oil over medium heat in a large cast-iron skillet. Add onion and saute for a few minutes before adding diced sweet potatoes and peppers. Turn heat to low and cook approximately ten minutes or until potatoes are nearly tender. Stir in garlic and spices.
  2. Add beans and juice and allow to cook another five minutes or until beans are heated through and vegetables are tender.
  3. Serve with your favorite southwestern toppings.

  Leave a Reply

  • I am totally pinning this recipe! Sweet potatoes go so well with Southwestern flavors. On of my favorite soups has sweet potato, chicken, and chipotle chiles. I would probably serve this over some rice, like the burrito bowls at chipotle. Delicious.

    Sarah August 10, 2012 AT 3:36 pm
  • A friend of mine and I came up with a concoction that is similar but we put it on top of romaine!!! You cook up swt pots in butter with cumin, cayenne, salt and pepper. Then you put the pots on top of romaine with blk bns, salsa, sour cream ( I have used plain yogurt before!) and maybe some cheese (raw if you like!). It is amazing and our husbands loved it too!!

    Kathryn Haviland-Pabst August 10, 2012 AT 12:17 pm
  • Wow! That looks so good. After reading your post about the heat yesterday I don’t blame you for not wanting to do much cooking. If it was me I would probably be drinking cold water and smoothies all day. I also buy Bob’s Red Mill masa harina because it is already soaked in lime.

    Linda August 10, 2012 AT 8:04 am

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