Sweet Potato and Black Bean hash
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A vibrant, nutrient-packed sweet potato and black bean hash spiced with mild taco seasonings.
This colorful, nutrient-packed sweet potato and black bean hash brings vibrant flavor and comforting textures to the weeknight table. The potatoes caramelize at the edges while the beans hold their creamy center. It is the skillet meal that makes vegetables the star.
🥄 Ingredients
- 🫗 2 large sweet potatoes, peeled and cut into small, uniform cubes
- 🫗 1 can (15 oz) black beans, rinsed and drained
- 🫗 1 medium onion, diced, and 1 bell pepper (any color), diced
- 🫗 1 tablespoon mild taco seasoning or cumin
- 🫗 2 tablespoons olive oil, salt, and black pepper to taste
- 🫗 Fresh cilantro or avocado slices for serving
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Heat olive oil in a large skillet over medium-high heat, add the cubed sweet potatoes, and cook for 10-12 minutes, stirring occasionally, until fork-tender and lightly browned.
Add the diced onion and bell pepper to the skillet, cooking for another 4-5 minutes until the vegetables soften.
Stir in the rinsed black beans and mild taco seasoning, heating through for 3-4 minutes until everything is hot and well combined.
Season with salt and pepper to taste, and serve warm topped with fresh avocado slices or cilantro.
⚠️ Common Mistakes
- ✕
Cutting sweet potato cubes too large, resulting in hard centers while the outsides burn.
- ✕
Overcrowding the pan, which causes the sweet potatoes to steam and get mushy instead of developing golden edges.
- ✕
Forgetting to rinse and drain canned black beans thoroughly.
🔄 Variations
Crack eggs directly into pockets in the hash during the final minutes of cooking for a hearty breakfast-for-dinner twist.
Sprinkle shredded cheddar or Monterey Jack cheese over the top just before serving.
Serve rolled inside warm flour tortillas for easy sweet potato and bean burritos.
🧊 Storage
- 📦
Store leftover hash in an airtight container in the refrigerator for up to 4 days.
- 📦
Reheat in a skillet over medium heat to restore texture.
- 📦
Freezes well for up to 2 months.
💡 Chef Tips
Dice the sweet potato cubes into small, uniform sizes so they cook through quickly and evenly in the skillet.
Cover the skillet for the first few minutes of cooking the sweet potatoes to help steam them tender before letting them crisp up.
Use mild taco seasoning to keep the flavor profile warm, savory, and kid-friendly.
❓ FAQ
Is this recipe vegan? A
Yes, this sweet potato and black bean hash is naturally 100% plant-based, dairy-free, and gluten-free.
Can I use pre-chopped frozen sweet potatoes? A
Yes, frozen sweet potato cubes are a great shortcut, though you should thaw and pat them dry before cooking.
What pairs well with this hash? A
It pairs wonderfully with warm corn tortillas, a dollop of sour cream, or a simple green salad.
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About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →