Healthy Living Recipes
Black Bean-Vegetable Hash
2 cups diced red potatoes
1 tablespoon extra-virgin olive oil
½ cup diced Spanish onion
1 ½ teaspoons cumin
1 teaspoon chili powder
1 teaspoon mild paprika
¼ cup frozen corn kernels
¼ cup small diced green bell pepper
1 cup medium diced fresh tomato
1 15-oz can black beans, drained and rinsed
½ teaspoon sea salt
2 tablespoons chopped fresh cilantro
Place the potatoes in a steamer basket and set in a pot with enough water to reach the bottom of the basket. Bring to a boil, cover, and steam until tender, but still maintain their shape, 8 to 10 minutes.
Heat the oil in a large sauté pan over medium heat. When the oil shimmers, add the onions and sauté for 3 to 4 minutes. Add the cumin, chili powder, and paprika and sauté until spices release their aromas, about 1 minute.
Make sure pan is still over medium heat. Add the potatoes and let brown on all sides. Do not stir continuously but flip potatoes as they brown. Add corn, peppers, tomatoes, and beans and gently stir to combine. Stir in the salt and continue to sauté until vegetables are tender and heated through, about 3 to 4 minutes. Serve garnished with the cilantro.
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