Tex-Mex Vegetable Sheet Pan Hash
Recipe tags: vegetable base, easy difficulty, breakfast, vegetarian, roast
|2 tbsp||canola oil|
|2 tbsp||cider vinegar|
|2 tbsp||Better Than Bouillon® Seasoned Vegetable Base|
|1 tbsp||Southwest Mills Taco Seasoning|
|1||large sweet potato, peeled and cut into 1-inch chunks|
|1||red pepper, chopped|
|1||yellow pepper, chopped|
|½||white onion, chopped|
|1 can||(19 oz) black beans, drained and rinsed|
|⅓ cup||cilantro leaves|
|¼ tsp||each salt and pepper|
Preheat oven to 425F. Whisk together oil, vinegar, Vegetable Base and taco seasoning; toss with sweet potatoes, red pepper, yellow pepper, zucchini, onion and beans. Spread out in even layer on large baking sheet.
Bake, tossing occasionally, for 25 to 30 minutes or until potatoes are tender. Remove from oven. Create four divots; crack egg into each cavity. Season eggs with salt and pepper.
Return to oven. Bake for 6 to 8 minutes or until egg whites are set and yolks are cooked as desired. Garnish with cilantro.
Tip: If desired, sprinkle shredded Tex-Mex cheese blend over hash before adding eggs. And, for a loaded dish, serve with sour cream, salsa and hot sauce.