- Prep-time: / Ready In:
- Makes 4 servings
- print/save recipe
This black bean and sweet potato hash can be an ideal breakfast, a lunch, or a light dinner. It can be served simply as a side dish, spooned over brown rice or quinoa, wrapped in a whole-wheat tortilla, or made into soft tacos garnished with avocado, cilantro, and other favorite toppings. Make it in your Instant Pot or other pressure cooker, or do it the old-fashioned way, on the stovetop.
Ingredients
- 1 cup chopped onion
- 1 to 2 cloves garlic, minced
- 2 cups chopped peeled sweet potatoes (about 2 small or medium)
- 2 teaspoons mild or hot chili powder
- ⅓ cup low-sodium vegetable broth
- 1 cup cooked black beans
- ¼ cup chopped scallions
- Splash of hot sauce (optional)
- Chopped cilantro, for garnish
- Sliced avocado, for garnish (optional)
- Oil-free whole wheat or corn tortillas, for serving (optional)
Instructions
- Stovetop Method
1. Place the onions in a nonstick skillet and sauté over medium- heat, stirring occasionally, for 2 to 3 minutes. Add the garlic and stir.
2. Add the sweet potatoes and chili powder, and stir to coat the vegetables with the chili powder. Add broth and stir. Cook for about 12 minutes more, stirring occasionally, until the potatoes are cooked through. Add more liquid 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
3. Add the black beans, scallions, and salt. Cook for 1 or 2 minutes more, until the beans are heated through.
4. Add the hot sauce (if using), and stir. Taste and adjust the seasonings. Top with chopped cilantro and serve. - Pressure Cooker Method
1. Heat a stovetop pressure cooker over medium heat or set an electric cooker to sauté. Add the onion and cook, stirring occasionally, for 2 to 3 minutes. Add the garlic and stir. Add the sweet potatoes and chili powder. Stir to coat the sweet potatoes with the chili powder. Add the broth and stir.
2. Lock the lid on the pressure cooker. Bring to high pressure for 3 minutes. Quick release the pressure. Remove the lid, tilting it away from you.
3. Add the black beans, scallions, and salt. Cook for 1 or 2 minutes more over medium heat, or lock on the lid for 3 minutes, until the beans are heated through.
4. Add the hot sauce (if using), and stir. Taste and adjust the seasonings. Top with chopped cilantro and serve.
Comments (11)
(5 from 4 votes)Incredible flavor, texture and satisfaction is what I find in this recipe. I made it on the stovetop and finished it off with a huge mound of fresh kale, put the lid on and let it steam for a few minutes. The kale was softened and chewy. I finished with a squeeze of lemon juice. Perfect!
I followed the instructions for a pressure cooker and 3 minutes made the sweet potatoes mushy, but still delicious! I also have taco seasoning that I mix and make, so I used that instead!
I have frozen, cubed sweet potatoes, how would that work in this? They don't take long to cook at all and I am afraid they would get mushy. Definitely want to try this!
I might try the frozen taters too. I’m thinking where it says “cook for 12 minutes” will be way less—just need enough cooking to thaw/heat the potatoes. I’ll just keep checking the softness of the potatoes and add the beans just before the potatoes are the way I like them.
This was my first vegan recipe and it was so good! I didn’t have veggie broth. Instead I used water. Unfortunately, I didn’t have scallions or cilantro either (I couldn’t wait to get all the ingredients to make this). A good reason to make this again with all the ingredients! Instead of salt I used Mrs. Dash southwest chipotle seasoning. Delicious!!
Super delish!!
I use half cumin, half chilli powder. It makes the perfect burrito filling (and freezes great).
What’s the calorie count per serving?
What’s the calorie count per serving
Hi. My friend shared this recipe from your book and it was great! I was wondering how long to pressure cook if I tippled the recipe? Thanks!
Cooking time doesn't change. I always double or triple with no issues.