Tex-Mex Vegetable Sheet Pan Hash

  • Preparation Time
    Prep:
    15 min.
  • Cooking Time
    Cook:
    35 min.
  • Serves
    Serves:
    4

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.

  • 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.