Heat the oil over low heat in a medium-sized skillet. Add the potato, carrot, and onion and cook and stir until the onions become translucent. Cover and cook over low heat for 10 minutes.
2. Cooking vegetables
Stir in bell pepper, and corn. Season with a teaspoon of salt and ½ teaspoon of pepper.Cover and cook over low heat for another 5 minutes.
3. Adding peas
Add peas and stir until heated through (about a minute). Season with hot sauce, and salt to taste if you find it necessary.Remove from the heat.
4. Serving
Serve as a standalone vegan side dish, or use to stuff pastelones, picaderas, or empanadas.
Video
Notes
You will almost certainly have filling leftover. Save and add to your next soup.You can also use sweet potato in lieu of potato for a very interesting flavor profile.