Sweet Potato, Corn & Black Bean Hash - cooking recipe

Ingredients

2 teaspoons canola oil
2 medium onions, chopped
1 medium sweet potato, peeled and cut into 1/2-inch dice
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced
4 teaspoons ground cumin
1/2 teaspoon salt
1/2 - 3/4 cup water
3/4 cup frozen corn kernels
1 (15 ounce) can black beans, rinsed
2 tablespoons fresh cilantro, chopped
fresh ground pepper, to taste
1 lime, cut into wedge
tortilla (optional)
sour cream (optional)
cheddar cheese (optional)

Preparation

Heat oil in a large cast-iron skillet over medium-high heat.
Add onions and saute until browned in spots, 3 to 5 minutes.
Add sweet potato and cook, stirring, until it starts to brown in spots, 5 to 7 minutes.
Stir in garlic, jalapeno, cumin and salt; saute until fragrant, about 30 seconds.
Add water and cook, scraping up any browned bits, until liquid is absorbed, 3 to 5 minutes.
Stir in corn and black beans and cook until heated through.
Stir in cilantro and season with salt and pepper.
Serve with lime wedges. Good rolled in a tortilla with sour cream and cheddar cheese.