Mexican Sweet Potato Hash with Black Beans and Spinach · Recipes of Emma Bambling · Nutrium
In a large non-stick skillet, heat the olive oil. Cook the potatoes over medium-high heat, stirring occasionally, until brown and tender, about 15 minutes. Turn the flame down if they begin to...
Keywords
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Ingredients
- 2 tablespoons of oil, olive, salad or cooking (27 g)
- 2 medium sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
- 1 large shallot, thinly sliced
- 1.75 cups of beans, black, mature seeds, canned, low sodium (420 g)
- 1 teaspoon sea salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1/2 package (10 oz) of spinach, raw (142 g)
- 1 tablespoon lime juice
- 600 grams of chicken, breast, flesh, raw
- 400 grams of avocado, raw
- 4 tablespoons of sour cream, light (48 g)
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