Mexican Sweet Potato Hash with Black Beans and Spinach
This Sweet Potato Black Bean Hash Recipe is kicked up with Mexican spices. It's Whole30 friendly, paleo, and gluten-free. Perfect for a quick breakfast with an egg on top or easy dinner as a vegan taco filling.
Servings 4
Ingredients
- 2 tablespoons olive oil
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
- 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
- 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.
- Serve the hash warm with a fried egg on top.
Video
Nutrition
Serving: 4g