Meatless Monday: Mexican Sweet Potato Hash with Black Beans and Spinach

Healthy Sweet Potato Hash Recipe with Black Beans, Spinach, and Mexcian Spices | Easy Gluten-Free Breakfast My $40 Farmer’s Market wellness challenge came at the perfect time this month. I’ve just set up shop in Sewanee, Tennessee at a writer’s colony for two weeks of intense focus on the book.

Between the launch of the wellness project series on the blog, private cheffing, and the return of all my favorite shows from winter hiatus, I’ve been having the hardest time sitting down and cranking out pages for my manuscript. Left to my own scheduling devices at home, I procrastinate by cooking for the site, which is much easier to do while simultaneously watching The Voice than writing at a desk. And my 10 day trip to Kenya (and subsequent jet lag + parasite sweats) didn’t help matters.

But the light at the end of the dark tunnel of distraction has been this retreat.

Healthy Sweet Potato Hash Recipe with Black Beans, Spinach, and Mexcian Spices | Easy Gluten-Free Breakfast Healthy Sweet Potato Hash Recipe with Black Beans, Spinach, and Mexcian Spices |Gluten-Free Breakfast Mexican Sweet Potatoes | Healthy Sweet Potato Hash Recipe with Mexican Spices, Black Beans, Spinach and Shallots Mexican Sweet Potatoes | Healthy Sweet Potato Hash Recipe with Mexican Spices, Black Beans, Spinach and Shallots As the child of two writers, I’ve long heard about these mythical artist colonies. It sounded a lot like camp, except that arts and crafts hour is all day long and takes place in the privacy of your own cabin. Besides that vague picture, I don’t know a whole lot about what my dad does on his annual trips to the woods of New Hampshire, but he does usually come back with an on-going ping pong rivalry with one poet, painter, or the like.

I opted for a slightly more solitary situation in the mountains of Sewanee, with very few fellow writers and zero table sports. Most people go to these colonies to have all their meals provided for them around a communal table. But cooking is still a distraction I’ll happily keep, so long as I can give myself some boundaries to make sure I’m not staring at the stove instead of my computer all day long.

Healthy Mexican Sweet Potato Hash Recipe with Black Beans and Spinach |Gluten-Free Breakfast Mexican Sweet Potatoes | Healthy Sweet Potato Hash Recipe with Mexican Spices, Black Beans, Spinach and Shallots So the Farmer’s Market challenge, with the idea of cooking for 4 hours on Sunday and having 8 meals for the week, is right on schedule. Hopefully, I can actually find a farm stand in between Cracker Barrel and Chick Fillet. It will definitely be interesting to see how this type of cooking works when I’m not 15 blocks from the North East’s biggest greenmarket.

While I’m off digging up some produce down south, here’s a Mexican sweet potato hash recipe that I cooked up during my first weekend of the challenge. One of the easiest ways to stretch your budget is by making meatless side dishes and topping them with a fried egg if you want to turn them into a main course. This is a strategy I use across the board to make healthy eating more affordable. I also add some beans or legumes whenever possible to bulk up my fresh produce with some cheap, lean protein.

Healthy Mexican Sweet Potato Hash Recipe with Black Beans and Spinach |Gluten-Free Breakfast If you’re not trying out VB6 this month, give this Mexican sweet potato hash with spinach and black beans a try for weekend brunch. It wouldn’t be inappropriate to drink a kale margarita with it.

I may be a little MIA while down south so bear with me if I’m slow to return your tweets and comments. Please leave some crumbs anyway!

Xo

Phoebe

Recipes
Healthy Mexican Sweet Potato Hash Recipe with Black Beans and Spinach |Gluten-Free Breakfast

Mexican Sweet Potato Hash with Black Beans and Spinach

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Serving Size: 4

Mexican Sweet Potato Hash with Black Beans and Spinach

Ingredients

  • 2 tablespoons olive oil
  • 2 pounds sweet potatoes, peeled and cut into ½-inch cubes
  • 1 large shallot, thinly sliced
  • One 15-ounce can black beans, rinsed and drained
  • 1 teaspoon sea salt
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • 5 ounces baby spinach
  • 1 tablespoon lime juice

Instructions

  1. In a large non-stick skillet, heat the olive oil. Cook the potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn the flame down if they begin to blacken. Add the shallot, black beans, salt, cumin, and chili powder. Sauté 3 minutes more, until the shallot is soft. Carefully fold in the spinach and cook until wilted. Drizzle with the lime juice.
  2. Serve the hash with a fried egg and a dollop of sour cream or Greek yogurt.

instagram  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe - I would love to see it!

http://feedmephoebe.com/mexican-sweet-potato-hash-recipe-with-black-beans-and-spinach/

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Yum

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36 Responses to Meatless Monday: Mexican Sweet Potato Hash with Black Beans and Spinach

  1. What an amazing experience! I can’t wait to hear more (and yes, I will totally drink a margarita with this hash)

  2. Frankie says:

    Can’t wait to hear what you come up with that makes 8 meals you don’t get sick of!

    • well, you definitely have to mix and match! but I often make a big pot of something at the beginning of the week – usually a soup – and get 4 or so servings over the week. I rarely get totally sick of it. But you can also freeze extra portions and defrost old meals from week to week to give yourself variety.

  3. Cecilia says:

    This delicious recipe will be added to my little personal cook-booklet. It sounds so great, I almost can taste it. Thanks for sharing, Phoebe.

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  9. i need to make this so bad. never thought of hashing it up and cubing the sweet potato but its such a clever way to change things up and go against the usual potato hashbrowns!

  10. I’m in Jamaica, can’t wait to try it with our sweet potatoe and calalloo!

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  18. Diane says:

    This looks yummy & I look forward to trying it. I’d cook it in coconut oil or butter or avocado oil – olive oil should not be used for cooking at higher temperatures as the beneficial fats get damaged by heat. That said, this recipe looks yummy!

    • Very true Diane!! I’m using coconut oil more and more these days, but I can’t quite quit olive for certain cuisines. I’ve gotten better about frying my eggs in coco oil though, which is a bi-weekly occurrence 🙂 Hope you enjoy! xo

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  20. JoAnn says:

    Wow, this was so delicious! I loved it, and so did my somewhat picky husband. It really made our Meatless Monday and will totally rock my Leftover Lunch.

  21. Jordan says:

    Would this last in the fridge for a few days? I’m working on my meal prep for the week.

    • It would! Won’t be as crispy, but will still taste delicious. A great make ahead option! You could even smush it together and reheat in a little hash brown patty 🙂 Let me know how it goes! xo

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  24. Lori says:

    Thanks for the delicious recipe. I added cilantro to it, just added an amazing twist 🙂

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