Name: Mexican Sweet Potato Hash with Black Beans and Spinach
Prep time: 5 min
Cook time: 30 min
Yield: 845.56 grams
Ingredients: 2 tablespoons of oil, olive, salad or cooking (27 g); 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

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.

Ingredients

or2 tablespoons of oil, olive, salad or cooking (27 g)

or2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)

or1 large shallot, thinly sliced

orOne 15-ounce can black beans, rinsed and drained

or1 teaspoon sea salt

or½ teaspoon ground cumin

or½ teaspoon chili powder

or5 ounces baby spinach

or1 tablespoon lime juice

Preparation

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.

black beans

Serve the hash warm with a fried egg on top.

Nutritional information

	Per 100 g	Per portion (211 g)	% DRI
Energy	104 kcal	219 kcal	11 %
Fat	3 g	7 g	11 %
Fatty acids, total saturated	1 g	1 g	5 %
Cholesterol	0 mg	0 mg	0 %
Sodium	372 mg	785 mg	33 %
Carbohydrate	15 g	31 g	10 %
Sugars	2 g	4 g
Fiber	5 g	10 g	41 %
Protein	4 g	9 g

Recipes ofKurt Dixon

Health Coach

Your Partner for Lasting Change and Optimal Well-Being

Mexican Sweet Potato Hash with Black Beans and Spinach

Monday, March 11, 2024