Tex-Mex Vegetable Sheet Pan Hash
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Prep:
15 min. -
Cook:
35 min. -
Serves:
4
Recipes
Recipe tags: vegetable base, easy difficulty, breakfast, vegetarian, roast
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 Tbsp | canola oil |
| 2 Tbsp | cider vinegar |
| 2 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 Tbsp | Taco Seasoning |
| 1 | large sweet potato, peeled and cut into 1-inch chunks |
| 1 | red pepper, chopped |
| 1 | yellow pepper, chopped |
| 1 | zucchini, chopped |
| ½ | white onion, chopped |
| 1 can | (19 oz) black beans, drained and rinsed |
| 4 | eggs |
| ⅓ cup | cilantro leaves |
| ¼ tsp | each salt and pepper |
Directions
-
1
Preheat oven to 425 degrees F. 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.
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2
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.
-
3
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.