Avocado Black Bean Fiesta Hash

Liven up your mornings with a Mexican flair! This delightful hash takes advantage of so many fresh-from-the-garden veggies, plus potatoes, avocado and black beans for a breakfast that will make your taste buds AND your body feel like dancing. You end up with a zesty, satisfying hash that has enough potato to feel like a proper hash, but it’s also full of fiber, protein, and loads of good-for-you vitamins and minerals.

If you leave off the egg, this colorful breakfast is completely vegan. And gluten free. Heart healthy. High fiber. High protein. Healthy fats. This breakfast has it all. You can serve it as a side dish or make it a meal. Heck, why not eat it for dinner? I don’t know about you, but breakfast for dinner has always been one of my favorite things, ever since I was a kid.

Hash is one of my favorite breakfasts. There really isn’t much better comfort food than a nice big pile of crunchy fried potatoes, topped with a bunch of melted ooey gooey cheese. Yeah, that’s my idea of heaven on a plate. But when you’re eating healthier for your heart, well, you might want to adjust that recipe a bit. One of my favorite ways to spice up a recipe is to add a Mexican flair. So that’s how THIS happened …

Creamy avocado steps in for the cheese here, then add zucchini, black beans, tomato, and onion plus a variety of peppers and seasonings to make this dish a total winner in tastebud land.

Tastebud land? Did I seriously just say that? Wow …

Well, whatever, my taste buds were DEFINITELY happy when I added black beans and avocado to my hash and I was SUPER proud of myself for skipping out on my beloved cheese …  (sorry, my dear! My body needed a little break from you.  … Yes, I do speak to my food. I know, it’s a little weird. Just bear with me, k?)

Personally, I love to smother this lively hash with a boatload of super hot, spicy salsa. Lately, I’ve been loving my heirloom tomato fermented salsa (Fermented salsa has great probiotics for your digestive system and keeps so much longer than regular salsa.) But I also adore this easy cilantro almond salsa. I will leave it up to you to decide if you want to add salsa or leave it off. (Likewise with the egg.)

I ate this yummy hash every single day for 2 weeks. I took time to savor the taste of every bite along the way. I tried it with an over easy egg and a scrambled egg, and with different salsas. I even tried topping it with cheese on a couple occasions, but decided there’s so much flavor here and the avocado adds the creaminess I crave, so there’s no need for cheese. (For that bold statement, I feel like I need to apologize again to my cheese … but I’ll refrain.)

Enjoy, my sweet foodie friends! I hope life is treating you well and your taste buds are quite content. And if not, go DO something to make them happy! Happy taste buds + healthy twist = happy body, happy life.

Avocado Black Bean Fiesta Hash

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: About 6 servings 1x

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Ingredients

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• 1 Tablespoon olive oil
• 1 or 2 medium potatoes, chopped
• 1 medium zucchini (about 8 inches), chopped
• 1 medium onion, peeled & chopped
• 1 large red bell pepper, or several mini sweet peppers, seeded and chopped
• 1 jalapeno or green chile pepper, seeded and chopped (optional)
• 1 1/2 cups cooked black beans (or 1 15-oz. can, drained & rinsed)
• 1 large garden tomato, cored and chopped
• Red Robin Seasoning (or your favorite seasoned salt) & Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
• Fresh ground pepper, to taste

For the top: fresh ripe avocado chunks, your favorite salsa and egg cooked to your liking (optional)

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Instructions

1. Heat the olive oil in a large saute pan over medium heat. Add the potato, stir and cover. Let cook for about 10 – 15 minutes, checking after several minutes and stirring when brown on the bottom to allow other sides to get browned.
2. When the potatoes are fully cooked, add the onion. Saute, uncovered, until the onion is soft and translucent, then add the zucchini and cook a few minutes longer until the zucchini starts to soften.
3. Stir in the peppers and cook a couple more minutes until the peppers are tender, then add the beans and tomatoes and cook until hot. Sprinkle with the seasonings, then taste and adjust seasonings as desired. Serve hot with chopped ripe avocado, salsa and egg, to your preference.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

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Nutrition

• Calories: 311
• Fat: 10g

Nutrition analysis includes 1 potato and 1 1/2 avocados (1/4 of an avocado per serving)

Looking for more yummy breakfast hash recipes?

• Broccoli Mushroom Hash
• Mushroom Asparagus Hash
• Mushroom Potato Hash
• Heavenly Harvest Hash
• Sausage and Pepper Potato Swirl Hash
• Purple Confetti Potato Hash