Sheet pan meals are so fun and easy. They are simple to make and are filling and nutritious. This sheet pan Tex Mex hash is one of my family's favorites! It's flavorful and has a lot of variety in texture and is a great source of veggies and protein.
It's so quick to make. I love that I can chop my vegetables up ahead of time and have them ready to just throw in the oven. Sometimes I'll chop all of my vegetables for the week up over the weekend. It's so nice to have them ready to go to make things quickly. I have 4 kids and they are all involved in various activities. Sometimes with the chaos of running around, we wouldn't get a healthy meal in without that!
To Make Tex Mex Hash:
First, peel and cut up the sweet potatoes, onion, cauliflower and garlic (or use minced garlic). If you aren't a fan of sweet potatoes, we eat these with regular potatoes too, and it's still amazing. Place them in a large bowl and drizzle the olive oil over the vegetables and toss. Next, dump in the spices and toss some more. Spread out on a greased or parchment lined baking sheet and bake for 15-20 minutes. You should be able to poke a fork through a sweet potato, but it shouldn't be soft.
While the veggies bake cut up the bell peppers and rinse and drain the beans and cut up the cilantro. After the 15-20 minutes, dump the beans, peppers, and corn onto the pan and mix them in. Pushing the veggies aside, form 9 wells in the mixture. Crack the eggs into the wells, then salt and pepper the eggs. Return to the oven and cook for 5 more minutes. Move to the top rack and cook for 4-8 more minutes- until the eggs are no longer gooey on top. Pull the sheet pan out of the oven and spread the cilantro over the top and serve!
Serve with a yummy Brazilian Strawberry Limeade or have some scrumptious Lemon Crinkle Cookies for dessert!
Tex Mex Hash
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Tex Mex Hash is an easy sheet pan meal. It's bursting with that amazing Tex Mex flavor and is a great source of protein and veggies!
Ingredients
- 3 medium sweet potatoes, cut into 1/2 inch cubes
- 1/2 head cauliflower
- 1 large onion
- 4 cloves garlic
- 2 1/2 Tablespoons olive oil
- 1 1/2 Tablespoons cumin
- 1 1/2 teaspoons smoked paprika
- 1 1/2 teaspoons salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 2 colored bell peppers, chopped into 1 inch chunks
- 1 can black beans, rinsed and drained,
- 1 1/2 cups frozen corn
- 9 large eggs
- 1/2 cup chopped cilantro
Instructions
- Preheat oven to 425* F.
- Grease or line a large baking sheet.
- Chop sweet potatoes into 1/2 inch chunks, chop cauliflower, thinly slice onions, and finely chop garlic.
- Put into a large bowl and toss with olive oil.
- Whisk spices together in a small bowl.
- Pour spices on top of vegetables and toss.
- Spread on baking sheet and bake for 15- 20 minutes. You should be able to poke a fork through a sweet potato, but it shouldn't be soft.
- While it bakes, chop bell peppers and place in bowl with black beans and corn.
- Pull out baked veggies and stir in the pepper/bean/corn mixture.
- Form 9 wells in the veggie mixture and crack eggs into them.
- Salt and pepper the eggs.
- Return to the oven and cook an additional 5 minutes.
- Move to the top rack and bake an additional 4-8 minutes- until eggs are no longer gooey on top.
- Spread cilantro on top and serve!
Notes
This keeps great in an airtight container in the refrigerator, for up to 5 days. I love to put the leftovers on a bed of lettuce for a healthy, filling lunch.
I love to chop my vegetables and toss in the spices earlier in the day or week for busy nights of running the kids around!
- Prep Time: 15
- Cook Time: 30
- Category: sheet pan
- Method: baking
- Cuisine: tex mex
Keywords: Tex Mex
Thanks for another excellent post. Where else may anyone get that type of information in such a perfect way of writing?
I have a presentation next week, and I'm at the search
for such info.
★★★★★
This web site really has all of the information I needed about this subject and didn't know who to ask.
★★★★★
Loved it! Improvised with taco seasoning in place of seasonings to save time and subbed garden tomatoes and avocado at the end for the bell peppers because it’s what i had on hand. Super versatile recipe that would be great for using up what’s in your fridge. Will definitely make again!
★★★★★
EAsy to make, lots of flavor, healthy. Bonus: the kids loved it. Will absolutely make again.
★★★★★