Hacienda Hash

 
4 cups sweet potatoes, peeled, and diced
1 1/2 T. safflower oil
1 1/2 cups onion (or red onion), diced
2 cups zucchini, diced
1 cup cut corn (fresh or frozen)
1 cup red pepper, destemmed, deseeded, and diced
1 cup green pepper, destemmed, deseeded, and diced
1/4 cup jalapeno pepper, destemmed, deseeded, and diced
3/4 cup green onion, thinly sliced
1 T. garlic, minced
1/4 cup freshly chopped cilantro
1/4 cup freshly chopped parsley
1 1/2 t. chili powder
1 t. ground cumin
1 t. salt
1/4 t. freshly ground black pepper
 

In a large non-stick skillet, saute the sweet potato in the safflower oil for 5 minutes. Add the onion and saute an additional 5 minutes, stirring often. Add the zucchini, corn, all of the peppers, and continue to saute the mixture for 5 additional minutes, stirring often. Add the green onions and garlic, and saute an additional 3-5 minutes or until the vegetables are tender. Add the remaining ingredients and cook an additional 2 minutes to allow the flavors to blend. Serve as a side dish, or as part of a filling for sandwiches or wraps, or mixed with grains for a hearty entree, or as a chunky dip for tortilla chips or crackers.

*Note: can also add cooked black or red beans to the mixture before serving

Yield: 4-5 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett