Mexican Sweet Potato Hash with Black Beans and Tofu

Happy Cinco de Mayo, guys! To celebrate, I have for you today this Mexican Sweet Potato Hash with Black Beans and Tofu that you can eat for breakfast, lunch, or dinner. Or roll into a burrito, load on a taco, or scoop up with a chip. It even makes a great drinking buddy.

Better still, it's a super healthy dish that's going to take you just minutes to cook up.

I have always adored festivities of any kind. Cinco de Mayo is a particular favorite because I love Mexican food. It could be because the spices and ingredients used in Indian and Mexican cuisines are so identical -- although they create completely different end results. All delicious, mostly healthy, so long as you leave the animal stuff out.

Sweet potatoes are lovely for breakfast, and I adore them in foods like this hash and these vegan sweet potato pancakes. To bring out their exquisite sweetness I added some habanero to this recipe. I absolutely adore the fruity flavor of this screaming-hot pepper. I used just half, and for my tastebuds it was just perfect. If you are sensitive to heat, use a smaller quantity and deseed the pepper-- the seeds carry most of the heat.

This sweet potato hash is a melange of bold, vivid flavors and textures. There is the smokiness of cumin and coriander, the fruity spice of habanero, the sweetness of sweet potatoes, the chewiness of tofu, the earthiness of black beans (so addictive in vegan Mexican dishes like this Mexican black bean casserole and these vegan empanadas), and the tang of lime and fresh cilantro. I can eat bowlfuls of it at a time.

I especially love the baked tofu in this recipe. Tofu lends itself really nicely as a meat substitute in recipes like this Mexican tofu with apricots, chipotle and tamarind, and it does not disappoint here.

More recipes with beans

• Vegan Mexican Molletes
• Fat Free Lentil Tacos
• Spicy Vegan Black Bean Burgers
• Great Northern Beans with Tofu and Veggies
• Kidney Beans Salad with Tofu and Quinoa

Recipe card

Mexican Sweet Potato Hash with Black Beans and Tofu

5 from 11 votes

By Vaishali · Holy Cow Vegan

Yield 4 servings

Mexican Sweet Potato Hash with Black Beans and Tofu. This is smoky with cumin, spicy with a touch of habanero, sweet and tangy.

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Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

 

US CustomaryMetric

• ▢ 1 large sweet potato cut into ⅓-inch cubes (I don't peel the skin off)
• ▢ 1 cup dried black beans (cooked until tender. Canned beans are also fine. Replace 1 cup dried black beans with three cups or two 14 oz cans of black beans. Drain beans before using).
• ▢ 14 oz extra firm tofu Place in a colander swaddled in paper towels and place a heavy weight on and set aside to drain for half an hour. Otherwise take the shortcut-- I place the tofu in a microwave safe dish and zap it for a minute. Drain out the water that accumulates in the dish, then place it back in the microwave and zap for another minute and drain again. This pretty much gets most of the water out without breaking out a colander, kitchen towels and all that other stuff.
• ▢ 2 teaspoon avocado oil or any neutral oil
• ▢ 1 medium red onion finely diced
• ▢ 3 cloves garlic minced
• ▢ 1 teaspoon ground cumin
• ▢ 2 teaspoon ground coriander
• ▢ ¼ or ½ habanero pepper (This is a really hot pepper but it adds incredible flavor. Use judiciously, and deseed if you're sensitive to heat. I would advise not leaving it out, but if you must, substitute with a jalapeno.)
• ▢ 2 tablespoon cilantro (chopped)
• ▢ Juice of ½ a lime
• ▢ Salt to taste

Instructions

 

1. Cut the drained tofu block into slices. Spray a foil-lined baking sheet with oil and place the tofu slices on it in a single layer. Bake in a preheated 400-degree oven for 30-40 minutes until the tofu is golden brown, flipping the tofu slices over once halfway through baking. Cut the tofu into ⅓-inch cubes.
2. Heat the oil in a wok.
3. Add the onions and garlic and a pinch of salt. Saute until the onions and garlic soften, about three to four minutes.
4. Add the cumin, coriander, habanero and stir-fry for another minute.
5. Add the sweet potatoes, stir to mix, then cover the skillet with a lid and let the sweet potatoes cook over medium heat until tender, about 6-8 minutes.
6. Add the black beans and tofu and stir them in. Add salt to taste and cook through until hot, about five minutes, stirring ever so often.
7. Squeeze in the lime and sprinkle on the coriander.
8. Serve hot or cold.

Nutrition Information

Calories: 221kcalCarbohydrates: 33gProtein: 13gFat: 4gSaturated Fat: 2gPotassium: 661mgFiber: 7gSugar: 6gVitamin A: 12090IUVitamin C: 7.5mgCalcium: 89mgIron: 3.1mg

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