This Sweet Potato Refried Bean Egg Skillet is a hearty dish, perfect for breakfast or dinner!
My first inclination is to apologize and share my embarrassment at going 8 WEEKS without posting a single recipe.🙈 But when I stop and consider the season we’re in and the craziness of it all. And the conscious decision I made to let the blog go for a short time, to prioritize things and focus on family, I can’t really be sorry.
In the last eight weeks, I’ve hosted a shower for one of my dearest friends, hosted family in town multiple times, celebrated our little boy turning three, and held down the fort while my husband was out of town for a week. I also kept up with design work, threw our little girl a sweet first birthday party, and just finished hosting {with the help of others} another baby shower this past weekend.
I LOVE having people in our home.
I LOVE having family here and watching them love on our little ones. Love watching the kiddos soaking up their attention. I LOVE celebrating the moms-to-be and the sweet lives growing inside them. I LOVE baking and decorating cakes, working to make a special day for our little ones on their birthday. I LOVE helping my husband build a new built-in in our family room, adding storage and value to our home {also a project we tackled this past month}. Each and every event we’ve had going on these last two months has been something I thoroughly enjoyed putting my time and energy into.
But with a three-year old and one-year old to care for, something had to give. And the most logical thing was the blog for a time. I know so many of you are in equal or even busier seasons of life, and have had to make similar decisions in your life.
I’ve missed my little space here and am happy to sit behind the computer again editing photos. While remembering the satisfaction of cooking and eating this Sweet Potato Refried Bean Egg Skillet. I admit it’s been several months since that took place. But looking at these photos again, I find it might just be the perfect meal for dinner tomorrow night.
All the reasons to love this Sweet Potato Refried Bean Egg Skillet:
- hearty and filling
- full of Mexican flavors and wholesome ingredients
- works for breakfast or dinner
- easy clean up with the cast iron skillet
- loaded with fiber and protein
Breakfast and Mexican food are two of my favorites types of food. This Sweet Potato Refried Bean Egg Skillet beautifully combines the two. The bottom layer is made up of baked sweet potatoes baked in a cast iron skillet for a quick 15 minutes. Then followed by seasoned refried beans and a generous layer of cheddar cheese. Before topping it all with a couple spoonfuls of your favorite salsa and several eggs. I opted to garnish it with some avocado, Cotija Cheese, and fresh cilantro. But sour cream or Greek yogurt would be great as well.
It’s an easy meal, full of flavor and nutrition, perfect for breakfast or brunch, yet hearty enough for dinner. If you get a chance to make it, I’d love your feedback!
Sweet Potato Refried Bean Egg Skillet
Ingredients
- 4 cups spiraled sweet potatoes
- 1 can organic vegetarian refried beans
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp turmeric
- 1/4 tsp garlic salt
- 1/4 cup shredded mild cheddar cheese
- 1/4 cup favorite salsa
- 6-8 organic eggs
- Garnish with Avocado Cotija cheese, cilantro, and sour cream if desired
Instructions
- Preheat oven to 450 degrees. Layer sweet potatoes in cast iron skillet {or oven safe casserole dish} and bake for 15 minutes.
- Stir chili powder, smoked paprika, turmeric, and garlic salt in refried beans.
- Once sweet potatoes have cooked 15 minutes, remove from oven, add seasoned refried beans, followed by cheese, salsa and eggs, bake additional 15 minutes or until egg whites are cooked and yolks are medium.
- Garnish with Avocado, Cotija cheese, chopped cilantro and sour cream.