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Zesty Sweet Potato Hash with Black Beans and Spinach

Savor a delicious and nutritious meal with this Zesty Sweet Potato Hash featuring black beans and spinach. This dish gets an extra flavor boost from a mix of Mexican spices, making it perfect for a satisfying breakfast, brunch, or dinner. Top with a fried egg for extra heartiness or serve as a vegan...
4
19 min
TOTAL TIME
505
CALORIES
$1.27
PER SERVING
Zesty Sweet Potato Hash with Black Beans and Spinach
Ingredients
8 INGREDIENTS
4 SERVINGS
Baby Spinach
5 oz baby spinach
Lime Juice
1 tbsp lime juice
Sweet Potatoes
2 cups sweet potatoes
diced
Shallot
1 large shallot
thinly sliced
Canned Black Beans
15 oz canned black beans
rinsed and drained
Sea Salt
1 tsp sea salt
Mexican Seasoning Mix
1 tsp mexican seasoning mix
Olive Oil
2 tbsp olive oil
Directions
6 STEPS
5 min
PREP TIME
14 min
COOK TIME
19 min
TOTAL TIME
1
In a large non-stick skillet, heat the olive oil over medium-high heat.
2
Add the store-bought diced sweet potatoes to the skillet, and cook until brown and tender, about 10 minutes. Reduce the heat if the potatoes start to blacken.
3
Stir in the sliced shallot, black beans, sea salt, and Mexican seasoning mix. Sauté for 3 more minutes, or until the shallot is soft.
4
Gently fold in the baby spinach and cook until wilted.
5
Drizzle the hash with lime juice, and stir to combine.
6
Serve the hash warm, topped with a fried egg, or use it as a vegan taco filling.
Health Info
Macros
83g
CARBS
9g
FAT
25g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN