12 eggs, whisked
1/2 medium onion, diced
2 15 oz cans black beans
1 sweet potato, shredded with skin on
1 jalapeno, deseeded and chopped
2 cloves of garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon salt
2 cups diced fresh tomatoes
2 cups fresh spinach
Preheat the oven to 375 F and spray a 9X13 baking dish with nonstick spray.
Drain and rinse the beans and put them in a skillet over medium heat. Warm them though and then add the onion, shredded sweet potato, garlic, jalapeño, chili powder, salt, and paprika. Keep cooking until the onions are translucent (about 5 to 7 minutes). Add tomatoes and spinach into skillet and cook for about 2 minutes or until spinach begins to wilt.
Pour the mixture into the pan and spread evenly along the bottom. Whisk the eggs and pour them over the top.
Bake for 30 to 40 minutes. Remove from oven and allow to cool for 5 minutes.
Serves 8-10 and can easily be made the night before and then just put in the oven!