Sweet Potato Black Bean Breakfast Hash (Oil-Free)

• 1 Large (350g) Sweet Potato, chopped into small pieces
• 1 Large Green Bell Pepper, chopped
• 1/2 Medium Red Onion, diced
• 1 15 Ounce Can Black Beans, drained and rinsed
• 1 15-Ounce Can Corn, drained and rinsed
• 1 Teaspoon Cinnamon
• 1 Teaspoon Paprika
• 1 Teaspoon Cumin
• Salt, to taste
• 1/4-1/2 Cup Vegetable Broth, for cooking

‍

1. Heat a large, non-stick pan over medium-high heat. Add a splash of vegetable broth and the chopped sweet potato. Cook, adjusting the heat and adding veggie broth as necessary to prevent burning – you want to use as little vegetable broth as possible, so the sweet potato gets brown, but don't let it burn. This involves adding a few tablespoons of vegetable broth every couple minutes. This will take approximately 15 minutes.
2. When the sweet potato is slightly brown and mostly cooked, add the onion and bell pepper. Cook until the onion is soft and translucent, another 3-5 minutes. At this point, you won't need much more vegetable broth because the vegetables will release the water they carry.
3. Add in the black beans, corn, and spices. Cook until the beans and corn are warmed through, 1-2 minutes.
4. Remove from the heat, serve, and enjoy!

‍