This spicy black bean sweet potato hash is easy to make, packed with veggies, and makes a tasty addition to quesadillas, burritos, scrambles, tacos, enchiladas, and more! Perfect for adding more variety and ease to your weekly meal prep routine.
Why I Love this Multipurpose Sweet Potato Hash Recipe
As a human, I love to multitask, so I love it when I can get my recipes to multitask too! This sweet potato and black bean hash is so easy to make – just rinse, chop, and sauté, and you’re ready to roll. Once you make a big batch of it, you can use it to add a big dose of flavor and colorful veggies to so many dishes.
What Can I Use this Black Bean Sweet Potato Hash For?
The idea for this hash actually came from the most popular recipe on my blog – Sweet Potato and Black Bean Quesadillas. I made a ton of quesadilla filling and ran out of tortillas, which helped me discover new ways to repurpose it!
I’d call this a “nod” to enchiladas, as this is far from an authentic recipe. (But I’ve tried this and can verify it’s really yummy.) Mix the hash with a bit of sour cream and enchilada sauce, add a couple of heaping spoonfuls to tortillas, roll ’em up, then cover with enchilada sauce and cheese before baking. (See this red enchiladas recipe from Mexico in my Kitchen for a real-deal, delicious enchilada recipe.)
Warm up the filling and BOOM – instant flavorful taco fixings. Top with fresh lettuce, sour cream, and salsa for a more balanced bite. Need more taco inspiration? Check out my quick and easy Instant Pot Shredded Chicken Tacos.
Baked Breakfast Hash
This is the first thing that comes to mind when I think of sweet potato hash. Picture it now, a big tray of warm veggies and sweet potatoes, dotted with fresh eggs and deliciously runny yolks… Yum!
To make a breakfast hash, spread out the hash mixture in a greased baking dish or cast-iron skillet. Warm it in the oven at 400F or use right after sauteeing. Make 4-6 wells in the hash (depending on how many eggs you want to use, and crack eggs inside. Bake until whites are set.
This also works with scrambled eggs if you prefer them. Scramble 6 eggs, pour over the hash and bake until the eggs are set.
Heat a non-stick pan over medium heat, add a tablespoon of butter, and add scrambled eggs. Cook until the eggs begin to get golden brown on the bottom, then add a few heaping spoonfuls of the hash mixture and shredded cheese. Fold up and serve!
Simply warm up the hash in a frying pan, add scrambled eggs, and cook until set. (You can also make a scramble if you screw up the omelet I mentioned above. Let’s be honest, this is usually what happens to me.)
Roll up about 1/3 cup of the filling in a tortilla and eat on its own, or add additional toppings like rice, pico de gallo, sour cream, hot sauce, salsa, lettuce, peppers, or cheese, if desired.
Warm up the filling and serve on top of greens for a hearty and satisfying spin on a taco salad. Add tortilla strips, your favorite dressing, fresh tomatoes, and avocado slices.
Yep, this can totally be a dip! Think of it as chunkier cowboy caviar with sweet potatoes. Mix in a few tablespoons of sour cream and serve warm with tortilla chips.
This hash can also be a veggie/starch side! This would be fabulous served with blackened fish and a side salad.
- Make it less spicy – Omit the cayenne and cut the chili powder in half.
- Make it spicier – Add a dash more of cayenne or top with hot sauce! I don’t think you’ll need it though. *winks*
- Make it less chunky – Dice the sweet potatoes into smaller chunks.
- Make it with a different protein – This dish would also work well with pinto beans, lentils, ground meat, or crumbled seitan.
- Make it with different vegetables – Diced bell peppers, jalapeños, russet potatoes, yellow potatoes, red potatoes, mushrooms, kale, broccoli, cauliflower, zucchini, butternut squash, and turnips would all work great in this recipe!
- Make it zestier – Add a squeeze of lime juice and/or fresh cilantro after cooking.
- Make it creamy – Mix in cheese, plain greek yogurt, sour cream, or plain non-dairy yogurt.
Multipurpose Black Bean Sweet Potato Hash
- 1 tbsp olive oil
- 2 cups sweet potatoes diced
- 1 medium sweet onion diced
- 1 can corn no salt added, drained, rinsed
- 1 can low-sodium black beans drained, rinsed
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- Heat a frying pan over medium heat. Add a bit of oil and diced sweet potatoes. Continue cooking until all sides of the sweet potato are evenly browned and fork-tender. (About 10 minutes). Remove sweet potatoes from the pan and place in a large bowl.
- Add a bit more oil to the pan and the diced onions. Sautee until they are soft, translucent, and a bit caramelized.
- Add the onions, corn, black beans, and spices to the large mixing bowl with the sweet potatoes and mix. Add the mixture back to the frying pan and cook until heated through and fragrant. Add to the dish of your choice (quesadillas, enchiladas, burritos, scrambles, etc.) or eat it on its own as a side or comforting bowl!