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Sweet Potato and Black Bean Hash

Quick · 30 min · Serves 2 · Mexican

Dietary: vegetarian, vegan, pescatarian, gluten-free, dairy-free, nut-free

Diced sweet potato, onion and red pepper cooked in one pan with paprika and cumin, then finished with wilted spinach and black beans.

Ingredients

For 2 servings

  • 2 tbsp olive oil
  • 1 sweet potato, large, cut into 1 cm (½ inch) dice (about 1½ cups)
  • 0.25 onion, yellow, diced
  • 0.5 bell pepper, red, sliced
  • 0.5 tsp salt, to taste
  • 0.25 tsp black pepper, to taste
  • 0.75 tsp paprika
  • 0.5 tsp cumin
  • 30 g spinach, 1 cup
  • 0.5 can black bean, drained and rinsed

Steps

  1. Heat the olive oil in a large, deep skillet over medium heat. Add the sweet potato, onion and pepper, season with the salt, pepper, paprika and cumin, and stir until everything is coated in the spiced oil.
  2. Cook for about 10 minutes, stirring occasionally, until a knife slides easily into the sweet potato. Keep the dice small, or the middles won't cook through in time; if they're still firm, give them a few more minutes before moving on.
  3. Add the spinach and cook for 5 minutes more, stirring now and then, until it has wilted into the hash.
  4. Stir in the black beans and cook just until they're hot and everything is well mixed.
  5. Serve hot, as it is or with your choice of toppings; the source tops it with a fried egg and sliced avocado. Leftovers keep in the fridge for 3 days; reheat in a hot skillet.

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