Sweet potato black bean hash with chipotle crema
This sweet potato & black bean hash is a hearty dish that's perfect for lunch or dinner. With a delightful combination of sweet, spicy, crisp, and soft ingredients it ticks all of the pleasure sensors. Serve with fried tortilla wedges for scooping.
Servings: 4 people
Calories: 544kcal
Ingredients
For the chipotle crema
- ½ cup + 1 Tablespoon raw cashews
- ¾ cup water plus extra for soaking, if not using a high-speed blender
- 2 chipotle peppers in adobo sauce* from 7 oz. can
- 1 teaspoon adobo sauce from can
- 1 teaspoon agave syrup
- ½ teaspoon lemon juice
- ⅛ teaspoon salt
For the hash
- 1 sweet potato** about 10 ounces, cut in 1-inch pieces
- 2 teaspoons avocado oil divided + more for frying
- ⅓ cup chopped onion
- 2 cloves garlic minced
- ⅓ cup chopped bell pepper yellow or red
- 1 small to medium-sized tomato chopped
- 2 leaves kale about 2 cups, chopped with the ribs removed
- 2 Tablespoons water
- 1 can (15 ounce) black beans drained and rinsed (1 ½ cups)
- ½ teaspoon cumin
- ½ teaspoon ancho chili powder
- ½ teaspoon paprika
- ⅛ teaspoon cayenne pepper
- Pinch of salt
- 3-4 wheat tortillas*** one tortilla for each person, cut into quarters
- 1 avocado sliced & pit removed
- Cilantro for garnish
Instructions
To make the chipotle crema
- If you don't have a high speed blender, soak the cashews in water for several hours, and then drain. If you have a high speed blender, you can skip this step.
- Put the cashews, ¾ cup water, chipotle peppers, adobo sauce, agave syrup, and lemon juice in a blender. Blend until smooth.
- Refrigerate the sauce in a covered container until ready to serve. The crema will thicken as it cools. It will be best at 24 hours. (If you are serving the crema right away and don't have time, try reducing the amount of water by a tablespoon.)
To make the hash
- Preheat oven to 400 degrees.
- Toss sweet potato chunks with 1 teaspoon of oil and spread evenly across a parchment paper-lined baking sheet. Roast for 25 minutes, stopping once halfway through to flip. Remove from oven and set aside.
- While the sweet potato bakes, bring a skillet to a medium heat. Add one teaspoon of oil to the skillet. Saute the onion, garlic, and bell pepper for about 7 minutes, until the onions are fragrant and translucent.
- Add tomatoes, kale, and water to the skillet. Saute for another 3 minutes until the kale softens.
- Add drained black beans, cumin, ancho chili powder, paprika, cayenne pepper, and salt to the skillet. Cook for another 3 to 5 minutes until the beans have warmed through. If the beans start to stick, lower the temperature, and add a splash of water to loosen the spices from the pan.
- Heat a separate non-stick skillet with a thin layer of oil. Bring to a medium high heat. Put a corner of a tortilla in the oil. If the oil immediately bubbles around it, the oil is hot enough. Fry the triangles a few at a time, being careful not to overfill. Fry until nutty brown and toasted on one side, then flip and fry the other side. (It will take a couple minutes on each side.) Once both sides are browned, remove from the skillet to a towel-lined plate. Continue frying until all of the wedges are done. Add more oil to the skillet between batches, if needed.
- Serve the hash in individual bowls with a layer of sweet potatoes, a few scoops of the black bean mixture, avocado slices, cilantro garnish (if using), and a drizzling of chipotle crema. Put one tortilla wedge in each bowl and the remaining wedges on the side.
Notes
*This crema is on the spicy side, which works well with the mild sweet potatoes. However, if you are spice averse, either remove the seeds from the peppers before blending or use only one pepper. This makes about a cup of sauce, and so you will have sauce left over.
**If you like a lot of sweet potato in your hash, feel free to double the amount of sweet potato. You'll want to use an extra parchment paper lined baking sheet for the second potato, so that there's room for the potatoes to spread out on the baking sheet and brown.
***For a gluten-free option, use corn tortillas instead. Or serve the hash with readymade tortilla chips instead.
Nutrition
Calories: 544kcal | Carbohydrates: 63g | Protein: 18g | Fat: 27g | Saturated Fat: 4g | Sodium: 643mg | Potassium: 1060mg | Fiber: 15g | Sugar: 9g | Vitamin A: 8775IU | Vitamin C: 61.8mg | Calcium: 158mg | Iron: 5.8mg
