Mexican Sweet Potato Hash with Black Beans and Spinach

Name: Mexican Sweet Potato Hash with Black Beans and Spinach
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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

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Prep Time: 5 minutes

Cook Time: 25 minutes

Total: 30 minutes

Servings: 4

Cost: $8.95 /serving

Author : Phoebe Lapine

Mexican Sweet Potato Hash with Black Beans and Spinach

Ingredients

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2 tablespoons olive oil2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)1 large shallot, thinly slicedOne 15-ounce can black beans, rinsed and drained1 teaspoon sea salt½ teaspoon ground cumin½ teaspoon chili powder5 ounces baby spinach1 tablespoon lime juice

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Instructions

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Step 1

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.

Step 2

Serve the hash warm with a fried egg on top.