Mexican Inspired Black Bean and Potato Hash


This recipe is amazing for a weekend breakfast, lunch and even great to pack up for the next day. The amounts that I am using was enough to feed 6 generous portions. In total, from prep to table, this recipe should only take about 30 minutes!


  • 10 scallions
  • 5 cloves of garlic
  • 1 can of Black Beans
  • 3 cups of spinach
  • 1 can of chipotles in adobo sauce
  • 2 1/2 tablespoons of olive oil
  • A handful Cilantro
  • 6 cups of white or red potatoes


  • Chilli powder
  • Paprika
  • Garlic Powder
  • Cumin
  • Salt
  • Pepper
  • Smokey Steak Spice (optional)


This recipe requires some prep. To get started, preheat your oven to 400 degrees celsius. After you wash and peel about 6 cups worth of potatoes, cut them into cubes. One inch cubes work best for this. Finely chop the scallions, garlic and cilantro. If you don’t like Cilantro then by all means, leave it out. I think that it really adds some freshness to a heavily spiced dish such as this one. You can replace the Cilantro with some fresh chives as well. If you want to cut down on the potatoes, feel free to add some vegetables in the mix and make it more veggie packed. It would work all the same. Rinse and drain your black beans. For the Chipotle peppers, remove the peppers and chop up as many of them as you would like. I would say medium heat is about 3 or 4 peppers. If you like it spicier, add in some more. Reserve all the sauce in the can. As for the spinach, I like to chop mine up finely but you can leave the leaves whole if you would like.


I would suggest after cutting your potatoes, to place them in some parchment paper and put it in the microwave or in the oven for 3-4 minutes. Or you can boil your potatoes for 3-4 minutes. This is just to give the potatoes a little bit of a head start.

In a large bowl, mix your potatoes with 2 tablespoons of olive oil. Mix in the reserved adobo sauce from the chipotles into the potatoes. Add about half a tablespoon of chilli powder, a teaspoon of garlic powder, a tablespoon of cumin, salt, pepper, a tablespoon of paprika and about half a tablespoon of smokey steak spice. This is optional but I like that it mimics the smokiness from the chipotle peppers. Once everything is nicely coated in the spices and sauce, lay the potatoes on a parchment lined baking sheet and place in the oven to bake. Set a timer for about 30 minutes and place the tray in the middle of the oven. Every so often (once of twice during the 30 minutes), mix the potatoes in the tray so that they get an even crisp.


In a skillet, heat up half a tablespoon of olive oil and stir in the garlic and scallions. Add them to cold oil so that the garlic can infuse the oil with flavour right away. Then turn the heat to medium and let it come up to temperature and cook until fragrant. At this point, add the chopped up chipotles and the drained black beans. Season this mixture with salt, pepper and a teaspoon of chilli powder. I used another teaspoon of my smokey steak spice to this mixture, but this spice is completely optional so add a little more chilli powder as a substitute if you’d like. Once the beans are heated through, stir in your spinach until it wilts down.

Once the potatoes are done, they should be tender when you poke them with a fork, transfer them into the pot of your black bean mixture. If your potatoes are not fork tender, just keep cooking them until they are. If needed, place some foil on the top of the tray to prevent the top from burning. Combine everything well. Taste for seasoning and adjust the spice as you wish. If you like a lot of heat, cayenne pepper is an awesome fat burner that adds a nice heat. Cayenne pepper has a lot of healing properties and I like to add a shake to most of the recipes I cook. This is the perfect time to add your fresh herbs. Add the cilantro and gently fold through the mixture.

Final Touches

Once everything is well combined and seasoned to your taste, the dish is done! I topped mine with an over-easy egg and some cilantro as garnish. I also like to eat mine with some organic salsa. Sour cream, cheese, or avocado would also be a great addition. I highly recommend eating this with a runny yolk. It is seriously delicious!

Parmesan crusted Haddock with lemon asparagus and a tomato, white wine sauce


This is a very easy and non time-consuming recipe! Don’t let the ingredients list fool you, it will only take about 15 minute to prepare and the oven does most of the work! The total time for this recipe is about 50 minutes from prep to table. It is also a very protein packed, healthy dinner void of carbs. Also perfect for meatless mondays.

Ingredients you will need

  • Haddock fish
  • 2 cups of Cherry Tomatoes
  • 4 tablespoons of Parmesan Cheese
  • 2 tablespoons of Olive oil
  • Asparagus
  • 1 Lemon
  • 1 tablespoon of Balsamic vinegar
  • 1 cup of Vegetable stock
  • 1/2 cup of White Wine
  • 4 cloves of Garlic
  • 3 large Shallots
  • 1 tablespoon of Flour
  • 1 1/2 tablespoons of Cream Cheese
  • Lemon-Thyme (dried thyme will work)

Parmesan Crusted Haddock

I used 3 large Haddock filets for this recipe. You can adjust the amount of the ingredients based on how much Haddock you’re cooking. Make as much as you are going to eat and don’t let food go to waste! If you prefer, you may substitute the Haddock for any other flaky white fish. Cod would go great, sea bass is nice as well. Or, if you eat chicken, this would be delicious on that as well. I would serve this on a lean piece of protein and personally would not serve this next to a fatty steak. If you are using frozen Haddock, make sure that you thaw it out and bring it to almost room temperature before cooking.

First, you need to preheat your oven to 375 degrees celsius. Start off by patting the fish dry so that the topping will stick on it. In a bowl, mix together 4 tablespoons of grated parmesan cheese and 1 tablespoon of flour. Zest 1 full lemon into this mixture (Save the lemon, you will need the juice later). Add salt and pepper to taste and a good helping of granulated garlic. I would not use fresh garlic in this topping because we are putting it in the oven and fresh garlic could burn under the broiler.

Next, Brush each filet with a little bit of olive oil or spray them down in some cooking spray so that the topping sticks. Generously coat the fish in the topping. Place each filet in a parchment lined baking tray and cover the tray with some foil.

Wait before putting the fish into the oven because all the elements of this dish will go in at the same time. Prepare the tomatoes and the asparagus and the directions on how to cook and the timing will come later on in the post.

Tomato, White Wine Sauce

To start off the sauce, you will be roasting your cherry tomatoes. Cut all of your cherry tomatoes in half and place them in a bowl. Toss the tomatoes in 1 tablespoon of olive oil and balsamic vinegar to taste. I like the sweetness and the tanginess that the vinegar brings. If you don’t like too much acidity, feel free to add half of a tablespoon of balsamic vinegar instead. Add salt, pepper and Lemon-Thyme (or dried thyme) to taste. Place the tomatoes on a parchment lined baking sheet and set aside with your fish.

For the sauce, finely mince 4 cloves of fresh garlic and 3 shallots. Sweat those in a pan until softened and fragrant. I chose to sweat my vegetables out in the vegetable stock to cut down on the oil intake in this recipe. If you choose to do it this way, add 1 cup of vegetable stock to the pan with the vegetables. You can also sweat them out in some olive oil and add your stock once the vegetables are softened. Up to you! Let the vegetable stock reduce for about 3-4 minutes on medium high heat, until the stock reduces about half. Then, add your white wine and reduce again for about 3-4 minutes until it thickens and the alcohol has evaporated. To add some creaminess without the fat of half and half, I chose to add a tablespoon and a half of cream cheese to the sauce and it worked perfectly. If it needs some thinning out, feel free to add a bit more vegetable stock or some plain water if you feel the need. The sauce should be light and creamy but not super thick. Season with salt, pepper and some lemon-thyme to taste.

When the tomatoes finish roasting, add the tomatoes and collected juices to the white wine sauce you made and give it a good stir.

Lemon Roasted Asparagus

The easiest step there is in the recipe, but a great way to add vegetables in the mix. Toss your asparagus in a tablespoon of olive oil and the juice of one lemon. Season with salt and pepper to taste. Place the asparagus in a parchment lined baking sheet.

You can use any vegetable you’d like or you can substitute this for any starch such as rice or potatoes. Vegetables are great, but if you like something hardier, go for a starch!

Finishing touches

Place all 3 of your baking trays (the fish, tomatoes and asparagus) into your preheated oven. The tomatoes should take approximately 20-25 minutes until the are nicely roasted and have some good colour on them. They should still have some shape but should look dry on the outside and juicy on the inside. The asparagus depends on the amount that you have and how thick they are so keep them in until you take your tomatoes out and poke the thickest part with a fork. If the stems are tender and the tips are a bit crispy, they are done! It should take about 25 minutes as well. The Haddock should cook for approximately 35 minutes. When the fish only has 10 minutes left in the oven, remove the foil so that the topping can become golden and crispy. At the end of the 35 minutes, your Haddock should be flaky and crispy on top. Again, these times depend on how much you are cooking so if you are using less or more ingredients, simply check up on them until you notice the signs of doneness that I have described above!

Don’t forget to taste everything for seasoning!