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Festival Foods

Sheet Pan Sweet Potato and Black Bean Hash

Because we love sheet pan meals, we’re sharing another scrumptious mealtime option. Packed with veggies and protein-rich beans, this Sheet Pan Sweet Potatoes and Black Bean Hash is a delicious and nutritious option for breakfast, lunch or dinner.

  • Sheet Pan Sweet Potato and Black Bean Hash
  • Ingredients
    • Cooking spray
    • 2 sweet potatoes, peeled and diced
    • 2 zucchini, sliced
    • 1 red bell pepper, diced
    • 1 (15 oz.) can black beans, drained and rinsed
    • 1 cup corn kernels
    • 3 Tbsp. olive oil
    • 3 cloves garlic, minced
    • 1 tsp. chili powder
    • ½ tsp. ground cumin
    • ½ tsp. smoked paprika
    • Kosher salt, to taste
    • Black pepper, to taste
    • 6 large eggs
    • 2 Tbsp. coarsely chopped fresh cilantro leaves

    1. Arrange a rack in the middle of the oven and heat to 425°F. Lightly oil a rimmed baking sheet or coat with cooking spray. 1. Place the sweet potatoes, zucchini, bell pepper, black beans, and corn in a single layer on the prepared baking sheet. Add the olive oil, garlic, chili powder, cumin, and paprika. Season with salt and pepper and gently toss to combine. 1. Bake, stirring halfway through, until the sweet potatoes are tender, 15 to 18 minutes total. Remove the pan from the oven and create 6 wells in the vegetables. Gently crack an egg into each well, keeping the yolk intact. Season the eggs with salt and pepper. 1. Return the pan to the oven and bake until the egg whites are set, 7 to 9 minutes. Serve immediately, garnished with cilantro, if desired.


    Calories 260, Total Fat 12g (Saturated 2.5g, Trans 0g), Cholesterol 185mg, Sodium 105mg, Total Carbohydrate 25g (Dietary Fiber 6g, Sugars 5g), Protein 12g, Vitamin A 170%, Vitamin C 60% Calcium 6%, Iron 10% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

    Serves: 6 servings

    Winter Main Dish Fall Sodium Smart Spring Gluten Free Vegetarian Dairy Free Breakfast/brunch Baking 10 Dollar Meal