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
Ingredients:
- 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
- salt
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.
Serves 4
That looks amazing. And kudos for more meals at home. I am also trying to cut down on dinners out.
This is my DREAM (ie: walking in the house to an already-made dinner). How lucky you are 🙂 And a sweet potato corn hash?? That’s even better! Nick would probably make steak and white potatoes. This recipe sounds awesome. I’m still hooked on the humble sweet potato. We buy 3 every week!
YUM. Will be making this soon, for sure.
Looks yummy! And easy enough in spite of my non-existent cooking skills 😛
That looks amazing! Combines so many of my favorite foods 🙂
Definitely going to try that for my next post-run meal…
Ah, this looks delicious!