Here we go with the very first drewlightful recipe! This recipe was actually the result of a failed tostada recipe. I had intended to make a tostada with some refried beans and shrimp (still to come). In any case it didn’t go as planned and my leftovers became this creation.
This is an easy recipe for lunch and can just as easily be made into a heartier meal for dinner by adding some rice or protein of your choosing.
Refried black beans and sweet potato hash
Easy and quick refried beans with some leftover sweet potatoes and chorizo hash. Top it off with an egg for extra protein!
- 15.5 oz Black beans (undrained)
- 1 Green Pepper (diced)
- ½ Yellow onion (diced)
- 1 Sweet potato
- ½ cup Johnsonville chorizo smoked sausage (diced)
- 2 cloves Garlic powder
- Salt & Pepper to taste
- Hot sauce to taste
- 1 Hard boiled egg (optional)
- Tortilla chips (optional)
- 1 tbsp olive oil (extra virgin)
Wash the sweet potato and poke it a couple times using a fork. Toss it into the microwave and cook, preferably on the potato setting. Once this is done, wrap the potato in aluminum foil and allow to cook through.
While the sweet potato cooks, set a medium saucepan onto the stove over medium-high heat, add a drizzle of oil (EVOO) and allow pan to heat up. Add in the peppers & onions and cook until they soften for about 3 minutes. Add in the garlic and allow to cook for another minute. Open up the can of beans and empty about ¾ of the can into the pan and let it cook through, stirring occasionally for about 3 minutes. Using a potato masher, spoon or immersion blender, break down the beans to your liking, leaving some chunks in there for texture. Fold in the leftover beans from the can and season with salt, pepper (cumin and paprika if you want more flavor). Turn the heat down to a simmer and keep warm.
Once the sweet potato is cool enough to handle, cut it it into small cubes (brunoise) or slightly larger. Heat up a frying pan with a little oil, add potatoes and chorizo and allow to crisp up for about 5 minutes. Season with salt and pepper, lightly, as chorizo is typically pretty salty and peppery already.
Plate your dish. Spoon refried beans onto the bottom of a plate and top with sweet potato / chorizo hash. Amp up the protein by adding a soft boiled egg or even a over easy egg. Enjoy with some tortilla chips or flour tortillas.
Garnish with Cotija cheese!
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If you have time, feel free to cube and roast the sweet potatoes instead of using the microwave. I often roast them for dinner and have leftovers that can easily be used in this recipe, omelettes or even veggie bowls the next day.
