Cumin, cinnamon, and red pepper add warmth to this Peruvian-inspired sweet potato hash.
2 tablespoons olive oil
3 cups diced peeled sweet potato
2 tablespoons chopped fresh oregano
3/4 teaspoon kosher salt, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
5 garlic cloves, minced
1 1/4 cups water, divided
1 cup green beans, trimmed and cut into 1-inch pieces
1 tablespoon adobo sauce
1 (15.5-ounce) can unsalted black beans, rinsed and drained
2 ounces queso fresco, crumbled (about 1/2 cup)
1/4 cup unsalted pumpkinseed kernels
1 plum tomato, seeded and diced
How to Make It
Heat a large skillet over medium-high heat. Add oil to pan; swirl. Add potato, oregano, and 1/2 teaspoon salt; cook 3 minutes, stirring occasionally. Add cumin, cinnamon, red pepper, and garlic; cook 1 minute. Add 1/2 cup water; cover, reduce heat, and cook 5 minutes. Uncover; cook 2 minutes. Remove pan from heat.
Bring remaining 3/4 cup water to a boil in a saucepan. Add remaining 1/4 teaspoon salt and green beans; cook 4 minutes. Stir in adobo sauce and black beans. Place 1/2 cup potato mixture in each of 4 shallow bowls; top each with 1/2 cup bean mixture, 2 tablespoons cheese, 1 tablespoon pumpkinseeds, and 1 tablespoon tomato.