Southwest Breakfast Hash


September 27, 2017

Breakfast. It's the most important meal of the day, right? Wrong! Gotcha! You thought this would be a recipe, not a test. That's fine. Even if you failed the test part, this breakfast hash is delicious.

Black beans, bell peppers, salsa, and avocado. Buenos Dias! Add a little quinoa and some yam and you've got a mouthful of the ingredients of life. Roll it up into a corn tortilla. It's even good for dinner. 

Any time you're making quinoa, yams or any of those staples, maybe make some extra. If you had some already made you'd get this breakfast on a plate before your hungry hoards started eating the napkins. 

This also makes for great leftovers the next day, just keep the avocado separate when reheating. Duh. Who reheats avocado? You got me. I tried it. But just that once, and now I can say with authority, you don't need that brown slimy mess. That's the kind of hero I am.

  • Yields: 4 Servings


1/2 red onion, diced

3 cloves of garlic, minced

1 bell pepper, diced

1 16 oz can low sodium black beans, drained and rinsed

3 cups cooked red quinoa (cook 1 cup dry)

1/2 bunch cilantro, chopped

2 green onions, sliced

2 tbsp Balsamic vinegar

2 tsp roasted ground cumin

2 tsp smoked paprika

4 tsp low sodium soy sauce of GF tamari

1-2 large leaves of Swiss chard or kale chopped

1 large yam, baked or sliced and steamed

chili powder to taste

Fresh ground pepper to taste

1 small Avocado, chopped

Salsa *optional


1Cook quinoa. (see my directions here) Or just put in a rice cooker with a 1:1 ratio of water.

2Cook or reheat cooked yams. (I peeled and sliced mine and steamed them for 16-20 min, just until fork tender)

3When quinoa and yams are almost done, sauté onions dry in a non-stick pan for 4-5 minutes until soft.

4Add in garlic and bell peppers and sauté for another 2 minutes.

5Add in black beans and quinoa and stir to heat through for 2-3 minutes.

6Add in seasonings and Swiss chard and stir to wilt.

7Add in green onions and cilantro and stir.

8Cut up yams into cubes and gently toss with hash to combine..

9Season to taste with chili powder, and pepper.

10Spoon into bowls and top with chunks of avocado and salsa if desired.


4 Reviews


April 13, 2018

Thanks for the info! Quinoa seems to back things up a bit for me and so I too cut back on it. One of the hallmarks of whole-food plant-based diet is the volume one can eat and maintain. There’s no question why beans, rice, corn, and potatoes are in the comfort food category.



April 9, 2018

Made this today. Only change was I used half as much quinoa as the recipe called for. It made four HUGE servings. Really tasty but a little sweet for me- I’d probably halve the balsamic next time. Definitely a keeper though.

Chris Rafalski

March 23, 2018

It makes 4 servings


March 22, 2018

How many servings is this recipe?

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