Potato, black bean hash with spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Olive oil1 large onion, chopped2 cloves garlic, minced6 Yukon gold potatoes, cut in 1/2″ cubes1 jalapeno, minced1 tablespoon coriander1 tablespoon cumin1 can black beans, rinsed and drained2 cups fresh baby spinachno salt seasoningFat free sour cream serving (not included in nutrition detailes)
Preheat oven to 400°. Toss cubed potatoes with no salt seasoning and olive oil, and spread in one layer on large baking sheet. Cook for 20 minutes; turn potatoes and return to oven for 20 minutes more, or until crisp and browning.
Heat more olive oil over medium heat. Add onion and cook until softened, about five minutes. Add garlic, jalapeņo, cumin, coriander, and cook about one minute. Add black beans and spinach and stir to combine. Turn heat to low until potatoes are finished.
Add potatoes to black bean and spinach mixture and stir to combine. Garnish with cilantro and serve with sour cream. Makes 8 side dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MLOEFFLER.
Heat more olive oil over medium heat. Add onion and cook until softened, about five minutes. Add garlic, jalapeņo, cumin, coriander, and cook about one minute. Add black beans and spinach and stir to combine. Turn heat to low until potatoes are finished.
Add potatoes to black bean and spinach mixture and stir to combine. Garnish with cilantro and serve with sour cream. Makes 8 side dish servings.
Number of Servings: 8
Recipe submitted by SparkPeople user MLOEFFLER.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 2.4 mg
- Total Carbs: 24.9 g
- Dietary Fiber: 4.0 g
- Protein: 4.9 g
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