Description
A hearty and nutritious breakfast hash made with sweet potatoes and black beans, perfect for busy mornings or a weekend treat.
Ingredients
Scale
- 2 medium sweet potatoes, diced
- 1 can black beans, drained and rinsed
- 1 small onion, chopped
- 1 red bell pepper, chopped
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Optional toppings: avocado, cilantro, or a fried egg
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the chopped onions and bell peppers, sautéing until they soften, about 3-4 minutes.
- Add the diced sweet potatoes and cook, stirring occasionally, until they are tender and golden brown, about 10-12 minutes.
- Stir in the black beans, cumin, and smoked paprika. Cook for an additional 5 minutes until heated through.
- Season with salt and pepper to taste.
Notes
Cut sweet potatoes into small, uniform pieces for consistent tenderness. Avoid overcrowding the skillet while sautéing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg