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Multipurpose Black Bean Sweet Potato Hash

This spicy mix is packed with veggies and is the perfect addition to quesadillas, burritos, scrambles, tacos, enchiladas, and more!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: filling, one-pan, plant-based, spicy, vegan, vegetarian
Servings: 8 people
Calories: 149kcal
Author: Chelsea Jackle, RDN


  • 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!


Fair warning, these are pretty spicy! If you're not a fan of spice, omit the cayenne.


Calories: 149kcal | Carbohydrates: 26.2g | Protein: 5.4g | Fat: 2.7g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Sodium: 26.2mg | Potassium: 398.6mg | Fiber: 5.8g | Sugar: 3.5g