Monday night I arrived home from work to find dinner on the table.
At my house we’re trying to spend less money going out for meals by only eating one dinner out per week. My sweet husband kicked off the week by re-creating this recipe. Coming home to a plate full of colorful, healthy food was a great start to the week.
Spicy Sweet Potato Corn Hash
- 2 sweet potatoes
- 1 tbl of oil (he used olive oil)
- 2 ears of corn (shaved)
- 1 can of black beans (rinsed & drained)
- 1/2 c. tofu sour cream
- 1 ripe avocado
- 1/4 c. salsa
- 1 adobe pepper (finely chopped, without adobe sauce)
- hand full of cilantro
Directions: Peel and dice the sweet potatoes. Heat oil in a large pan. Add sweet potatoes to pan and cook until tender. Then add corn and black beans to the pan. Salt to taste then cook until heated. Mix together the tofu sour cream, salsa, and chopped adobe pepper in a separate bowl. Spoon potato mixture onto a plate, top with sliced avocado, cilantro and a dollop of the spicy sour cream.