Mexican Sweet Potato Hash with Black Beans and Tofu
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5 from 5 votes

Mexican Sweet Potato Hash with Black Beans and Tofu

Mexican Sweet Potato Hash with Black Beans and Tofu. This is smoky with cumin, spicy with a touch of habanero, sweet and tangy.
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Side
Cuisine: gluten-free, Mexican, nut-free, Vegan
Servings: 4 servings
Calories: 221kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 1 large sweet potato cut into 1/3-inch cubes (I don't peel the skin off)
  • 1 cup black beans (cooked or canned is fine, drained)
  • 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 tsp vegetable oil
  • 1 medium red onion finely diced
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 2 tsp ground coriander
  • 1/4 or 1/2 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 tbsp cilantro (chopped)
  • Juice of 1/2 a lime
  • Salt to taste


  • Cut the drained tofu block into slices. Spray a foil-lined baking sheetwith 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 1/3-inch cubes.
  • Heat the oil in a wok.
  • Add the onions and garlic and a pinch of salt. Saute until the onions and garlic soften, about three to four minutes.
  • Add the cumin, coriander, habanero and stir-fry for another minute.
  • 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.
  • 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.
  • Squeeze in the lime and sprinkle on the coriander.
  • Serve hot or cold.


Calories: 221kcal | Carbohydrates: 33g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Potassium: 661mg | Fiber: 7g | Sugar: 6g | Vitamin A: 12090IU | Vitamin C: 7.5mg | Calcium: 89mg | Iron: 3.1mg