Black Bean and Egg Hash

A robust and savory hash featuring tender sweet potatoes, seasoned black beans, and perfectly cooked eggs, served with warm tortillas for a satisfying meal.

• Prep: 15 min
• Cook: 20 min
• Total: 35 min
• Servings: 5
• Cuisine: American
• Difficulty: Easy
• Cost: $2.24/serving

Dietary

• Vegetarian
• Dairy-Free
• Nut-Free
• Soy-Free
• High-Protein
• High-Fiber
• Pescatarian

Tags

• quick
• sauté
• healthy
• savory
• comfort food

Ingredients

• 1 tablespoon olive oil
• 2 sweet potatoes (medium, peeled, diced into 1/2-inch cubes)
• 1 yellow onion (medium, diced)
• 1 green bell pepper (diced)
• 15 ounce black beans (canned, rinsed and drained)
• 1.5 teaspoon chili powder
• 0.5 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt (divided)
• 0.25 teaspoon black pepper
• 10 eggs (large)
• 5 whole wheat tortillas (small (6-inch))
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large non-stick skillet or cast-iron pan over medium-high heat. Add the diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and lightly browned. Season with 1/4 teaspoon of salt.
2. Add the diced yellow onion and green bell pepper to the skillet with the sweet potatoes. Cook for another 3-5 minutes, stirring occasionally, until the vegetables soften.
3. Stir in the rinsed and drained black beans, 1 1/2 teaspoons of chili powder, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, and the remaining 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 2 minutes, stirring to combine and heat through.
4. Create 5 wells in the hash mixture. Crack 2 large eggs into each well. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired consistency.
5. While the eggs are cooking, warm the 5 small whole wheat tortillas in a microwave for 15-30 seconds, or gently in a dry skillet for about 30 seconds per side.
6. Carefully scoop a serving of hash with 2 eggs onto each warm tortilla. Garnish with chopped fresh cilantro, if desired, and serve immediately.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet, and add a fresh egg if you prefer.

Nutrition (per serving)

• Calories: 467
• Protein: 21.8 g
• Carbohydrates: 63.5 g
• Fat: 13.2 g
• Fiber: 11 g
• Sodium: 460 mg
• Saturated Fat: 3.4 g
• Sugar: 8.7 g
• Cholesterol: 372 mg