Mexican Breakfast Hash

Mexican Breakfast Hash

| MEXICAN BREAKFAST HASH | soy free & gluten free.

Start your day with loads of fiber, protein, and flavour! This meal is big in volume with tons of vegetables and beans to keep you feeling full for hours. Great for the person who wakes up hungry and ready to EAT! That's me incase you're wondering ;)

 Head to my YouTube channel to watch me make this recipe from start to finish!

Recipe notes:

At 91g carbs per serving this is a hefty amount for some (keeping in mind reaching 200g per day or even more is totally okay). So if you're someone who likes to keep their carbs in check consider reducing the carbs by removing the potatoes and subbing in mushrooms and zucchini. Potatoes have about 4-5g protein per serving and mushrooms have about 2-3g per cup. Your protein per serving will go down by a few grams, but you'll decrease your carbs and calories significantly. This might be a great option for you.

 

Recipe makes 2 large servings

Macros per serving:

561 cals - 9g fat - 91g carbs - 29g protein 

 

Ingredients:

2 cups chopped yukon gold potatoes, or preferred potato

1 tbsp olive oil

1/2 yellow onion, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1 tsp paprika

1/4 tsp cumin 

1/4 tsp hot chili powder

4 cups fresh spinach 

1 cup canned pinto beans, drained and rinsed

1 cup canned black beans, drained and rinsed

1/4 cup nutritional yeast 

1/2 lime, cut into wedges 

1/4 cup pickled jalapenos

1/2 cup fresh cilantro

 

Recipe:

Preheat the oven to 375 F and line a baking tray with parchment paper.

Chop the potatoes into small cubes and add to a bowl with 1 tbsp oil and a pinch of salt. Toss well.

Spread potatoes across baking tray and bake for 25-30 minutes or until browned.

Bring a pan to medium heat and add 1 tbsp olive oil. Add in diced yellow onion and a pinch of salt. Sautee for 3-4 minutes or until softened.

Add in chopped bell peppers and cook another 2 minutes.

Add in spices: cumin, chili, paprika. Mix well.

Add in fresh spinach and cook until wilted, 2 minutes.

Add in beans, cooked potatoes, and nutritional yeast.

Toss everything together well and cook until everything is warmed through.

Plate into two bowls or containers and top with pickled jalapenos, fresh cilantro, and a squeeze of lime.

 

Love high protein vegan recipes? Make sure to check out the High Protein Vegan Ebook Collection!

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