Hash with sweet potatoes from Mexico with spinach and black beans

I chose a somewhat more isolated setting in the Sewanee mountains with few other authors and no table sports. Most visitors visiting these colonies expect to be fed all of their meals at a large communal table. But as long as I can set some limits for myself to ensure that I don’t spend the entire day gazing at the stove rather than my computer, I can always cheerfully divert myself by cooking.

I prepared this Mexican sweet potato hash at the conclusion of my first week at the colony. Making vegetarian side dishes and adding a fried egg to transform them into a main course is one of the simplest ways to stretch your budget. I consistently employ this method to lower the cost of eating well. In order to add some inexpensive, lean protein to my fresh veggies and bulk it out, I also occasionally add some beans or legumes.
Mexican spices are used to spice up this recipe for Sweet Potato Black Bean Hash. It is gluten-free, paleo, and Whole30 compliant. Perfect as a vegan taco filling for dinner or a quick brunch with an egg on top.

Ingredients

Olive oil, two teaspoons

Cut two medium sweet potatoes into 1-inch pieces after peeling them (about 4 cups)

1 big, finely sliced shallot

one 15-ounce can of rinsed and drained black beans

sea salt, one teaspoon

1/2 tsp of cumin seeds

1/2 tsp. of chili powder

Baby spinach, 5 ounces

a teaspoon of lime juice

Instructions
Heat the olive oil in a large nonstick pan. The potatoes should be cooked for about 15 minutes over medium-high heat, turning regularly, until golden and soft. If they start to become black, reduce the flame. Add the salt, cumin, chili powder, shallot, and black beans. When the shallot is tender, add 3 more minutes of sautéing. Add the spinach slowly and stir until it wilts. Lime juice should be drizzled.
Top the hash with a fried egg and serve it hot.

dietary serving: 4g