Sweet Potato Black Bean Hash over Spinach

½ TB coconut oil
1 large sweet potato, peeled and diced (cook in the microwave for about 3-5 minutes, to soften)
1 15-oz. can black beans, drained and rinsed
2 large tomatoes, diced (can substitute with 1 14.5-oz. can diced tomatoes, drained)
1 small onion, chopped
1 red bell pepper, chopped
1 tsp chili powder
½ tsp ground cinnamon
½ tsp sea salt
1 garlic clove, minced
1 cup salsa, divided
6 corn tortillas
4 oz. shredded cheese (optional)
Baby spinach (one large handful per serving)

  1. Preheat oven to 400°F. Coat a 9 x 13 baking dish with ½ TB coconut oil and set aside.
  2. In a large bowl, combine diced sweet potato, black beans, tomatoes, onion, bell pepper, chili powder, garlic, sea salt, and cinnamon.
  3. Spread ½ cup salsa on the bottom of the baking dish. Arrange 3 tortillas on top, ripping into strips to get the right fit. Spoon a large layer of sweet potato/black bean mixture over tortilla strips. Spread the remaining ½ cup salsa over the sweet potato/black bean layer.
  4. Add one more layer of tortillas and then add the rest of the sweet potato/black bean mixture over the tortilla layer. Top with cheese.
  5. Bake, uncovered, 20-25 minutes and until cheese is melted and top is slightly browned. Let stand 5 minutes.
  6. Toss a large handful of baby spinach per serving in a saute pan with a little bit of water to steam.
  7. Serve sweet potato black bean has over a bed of spinach.
  8. Top with avocado, cilantro, and/or a squeeze of lime juice, if desired.

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