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Meatless Monday: Mexican Veggie "Hash"


My kids love playing the “Would You Rather” game. We often play it during long car rides and at the dinner table (it’s a great conversation starter). As you’d expect with an 11 and 13 year old, some of their questions are disgusting: Would you rather sweat only mayo or eat only mayo for an entire year? Others can be thought provoking: Would you rather be able to only hear or only see for the rest of your life? That’s pretty deep coming from a video game-loving, self-absorbed, moody 13 year old boy!

During dinner a couple of weeks ago, my husband, Jesse and I were stumped by one of their questions: Would you rather only eat Italian food or Mexican food for the rest of your life? As two people who are very proud of their Italian-American heritage, this was tough to answer. We LOVE Italian food, we grew up on Italian food, we know how to make delicious Italian food. But…no more tacos? No more nachos? What about my favorite snack of guacamole and chips? Thankfully, this was only a game and we didn’t really have to choose. But, the question did induce some massive Mexican cravings.

So, in honor of our “other” favorite cuisine, I decided to create a Mexican veggie hash for our Meatless Monday dinner. This dish has so many great flavors, textures and colors. And, because it’s loaded with beans, this dish is not only delicious and filling, it’s good for your heart, your liver and your metabolism.

If you’d like to add some crunch to your hash, top with crumbled up tortilla chips. If you’re looking to add some creamy textures, and you’re not a vegan, fry an egg and lay it over the top or add a generous dollop of sour cream just before serving.

Because I didn’t want the entire meal to be raw, I decided to saute the onions, peppers and zucchini, adding some sweetened, caramelized flavors and softer textures to the meal. Don’t forget the fresh limes and herbs, they really bring the dish to a whole new level!

MEXICAN VEGGIE “HASH”:

  • 1 TBSP olive oil

  • 1 medium yellow onion sliced into thin half moons

  • 1 red bell pepper, sliced into thin strips

  • 1 green bell pepper, sliced into thin strips

  • 1 medium zucchini, sliced into thin rounds

  • sea salt, healthy pinch

  • 1 tsp garlic powder

  • 1 tsp chili powder

  • 1 (15.5 oz) can black beans, rinsed and drained

  • 1 (15.5 oz) can chickpeas, rinsed and drained

  • 2 plum tomatoes, diced

  • about 3 TBSP freshly chopped parsley and/or cilantro

  • 1-2 ripe avocados, pit removed and diced

  • fresh lime wedge

  • flour or corn tortillas (optional)

  • tortilla chips (optional)

  • fried egg (optional)

  • sour cream (optional)

  • steamed brown rice (optional)

  1. Heat the olive oil in a large skillet over medium high heat.

  2. Add the sliced onions, peppers, zucchinis along with the sea salt, garlic and chili powder and saute for about 5-7 minutes. Mix well while they are cooking. Don’t cook them until they are mushy. Just cook them long enough that they smell deliciously fragrant and have softened up a bit.

  3. Remove the skillet from the heat. Add the beans, tomatoes, herbs and a bit more sea salt. Toss carefully, so you don’t crush the tomatoes.

  4. Next, add the cut up avocados and toss gently.

  5. Spoon the hash into a big bowl and sprinkle with more herbs and freshly squeezed lime juice.

Optional toppings/accompaniments:

  • crushed up tortilla chips

  • fried egg

  • dollop of sour cream

  • shredded cheddar cheese

  • hot sauces or salsas

  • warm corn tortillas

  • steamed brown rice

With love,

Jane

PS: If you’re ever interested in playing Would You Rather with your family, here’s a great list of questions to get you started. Have fun!


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