Southwest Sweet Potato Hash

Ingredients

4 cups sweet potatoes, cut into bite sized cubes

1 yellow onion, diced

 1 (15 oz) can pinto beans, drained and rinsed

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon salt

1 teaspoon dried oregano

1/8 teaspoon cayenne

Black pepper, to taste

2 cups spinach, shredded

1 small ripe tomato or a handful of cherry tomatoes

1 handful of fresh chopped cilantro

Directions

Preheat oven to 400 degrees.

In a large bowl whisk together olive oil, garlic, cumin, paprika, salt, oregano, and black pepper.

Stir in sweet potatoes, onion, and pinto beans until evenly coated.

Spread evenly on a roasting pan.

Bake 20 minutes. Remove from oven and stir.

Bake 20 minutes more, or until potatoes are crisp outside and soft and creamy inside.

Remove from oven and immediately stir spinach into the hot mix so it wilts a bit.

Stir in tomato and cilantro.

Other serving options:

Top each serving with a fried egg.

Put in a tortilla with plain Greek yogurt and hot sauce.