Ingredients
3/4 cup (1/2-in.) diced peeled sweet potato
2 teaspoons water
1 1/2 teaspoons olive oil, divided
2/3 cup chopped red bell pepper
1/4 teaspoon chili powder
1/8 teaspoon kosher salt
1/8 teaspoon ground cumin
1/4 cup unsalted canned black beans, rinsed and drained
1 large egg
2 tablespoons Green Goddess Avocado Sauce
1 tablespoon chopped fresh cilantro
How to Make It
Step 1
Place potatoes and 2 teaspoons water in a microwave-safe dish; cover with plastic wrap. Microwave at high until tender, about 4 minutes. Place potatoes on a paper towel–lined plate. Let stand 5 minutes.
Step 2
Heat 1 teaspoon oil in a cast-iron skillet over medium-high. Add potatoes, bell pepper, chili powder, salt, and cumin; cook until potatoes are crisp, 6 to 8 minutes. Stir in black beans; transfer to a plate.
Step 3
Reduce heat to medium. Add remaining 1/2 teaspoon oil to pan. Crack egg into pan; cook until whites are set, 3 to 4 minutes. Place egg on potato mixture. Top with Green Goddess Sauce and cilantro.
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