Name: Mexican Sweet Potato Hash with Black Beans and Spinach
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ½ teaspoon chili powder; One 15-ounce can black beans, rinsed and drained; 1 tablespoon lime juice; 5 ounces baby spinach; 2 tablespoons olive oil; 1 teaspoon sea salt; ½ teaspoon ground cumin; 1 large shallot, thinly sliced; 2 medium sweet potatoes, peeled and cut into ½-inch cubes

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. 

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Vegan

Seasonings

gram

chili powder

Beans & Legumes

black beans

Juice

milliliter

lime juice

Fresh Vegetables

Baby Spinach

Oils

olive oil

sea salt

ground cumin

shallot

sweet potato

Water

Calories

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Beta-cryptoxanthin

Vitamins

Lycopene

Calcium

Minerals

Iron

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Magnesium

Phosphorus

Potassium

Sodium

Zinc

Vitamin A

Vitamin C

Vitamin E

Choline

Copper

Manganese

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Mexican Sweet Potato Hash with Black Beans and Spinach

Baking Goods

Produce

Beverages

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