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Mexican Sweet Potato Hash with Black Beans and Spinach

Phoebe Lapine
  • 30 minutes
  • Serves 4

INGREDIENTS

5 oz

Baby spinach

1 15 ounce can

Black beans

1

Shallot, large

2

lbs Sweet potatoes

1 tbsp

Lime juice

1/2 tsp

Chili powder

1 tsp

Sea salt

2 tbsp

Olive oil

1/2 tsp

Cumin, ground