Breakfast / Mexican-inspired
Sweet Potato Black Bean Breakfast Hash
Tender sweet potato cubes and black beans meet smoky paprika, red pepper and fresh lime in a colorful one-pan breakfast hash.
By Vegetarian Recipes Kitchen · Updated
- Prep
- 15 minutes
- Cook
- 25 minutes
- Total
- 40 minutes
- Serves
- 4
Gather your ingredients
Everything you need.
Let's cook
Step by delicious step.
Tap a step number to mark it complete as you cook.
Heat the oil in a wide skillet over medium heat. Add sweet potato and onion and cook for 5 minutes.
Add 60 ml water, cover and cook for 10 minutes, stirring twice, until the sweet potato is nearly tender.
Uncover, add pepper, cumin, paprika and salt, and cook for 5 minutes so the excess water evaporates.
Fold in black beans and cook for 5 minutes until hot. Finish with lime juice and cilantro.
0 of 4 steps complete
A little kitchen know-how
- Use a wide pan so the sweet potato browns after the lid comes off.
Make it yours & keep it well
Top with sliced avocado for a richer vegan breakfast.
Storage: Refrigerate for 3 days; reheat in a skillet until steaming.
A little more kitchen know-how
Cooking guides for this recipe
- How to Build a Balanced Vegetarian Diet
Think about variety across breakfast, lunch and dinner rather than chasing a perfect plate.
Estimated nutrition per serving
330 kcal
Approximate figures; brands, portions and substitutions change the result.
Good things to know
How should I store leftovers?
Refrigerate for 3 days; reheat in a skillet until steaming.
Can I adapt this plant-based recipe?
Top with sliced avocado for a richer vegan breakfast.
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