Vegan Hacienda Hash - cooking recipe

Ingredients
    4 cups sweet potatoes, peeled,and diced
    1 1/2 tablespoons safflower oil
    1 1/2 cups onions or 1 1/2 cups red onions, diced
    2 cups zucchini, diced
    1 cup cut corn (fresh or frozen)
    1 cup red pepper, destemmed,deseeded,and diced
    1 cup green pepper, destemmed,deseeded,and diced
    1/4 cup jalapeno pepper, destemmed,deseeded,and diced
    3/4 cup green onion, thinly sliced
    1 tablespoon garlic, minced
    1/4 cup freshly chopped cilantro
    1/4 cup freshly chopped parsley
    1 1/2 teaspoons chili powder
    1 teaspoon ground cumin
    1 teaspoon salt
    1/4 teaspoon freshly ground black pepper
Preparation
    In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes.
    Add the onion and saute an additional 5 minutes, stirring often.
    Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often.
    Add the green onions and garlic, and saute an additional 3 to 5 minutes or until the vegetables are tender.
    Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend.

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