Hacienda Hash

Recipe Ingredients

4 cups	584g / 20oz	Diced peeled sweet potatoes
1 1/2 tablespoons	22ml	Safflower oil
1 1/2 cups	93g / 3.3oz	Diced onion
		= (or red onion)
2 cups	292g / 10oz	Diced zucchini
1 cup	62g / 2.2oz	Cut corn - fresh or frozen
1 cup	146g / 5.1oz	Diced seeded red pepper
1 cup	146g / 5.1oz	Diced seeded green pepper
1/4 cup	36g / 1.3oz	Diced seeded jalapeño pepper
3/4 cup	46g / 1.6oz	Thinly-sliced green onion
1 tablespoon	15ml	Minced garlic
1/4 cup	4g / 0.1oz	Freshly-chopped cilantro
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
1 1/2 teaspoons	7.5ml	Chili powder
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

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 to 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

This recipe yields 4 to 5 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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