Everything-in-the-Fridge Hash

Time: 30 minutes


  • 1 Sirlion Steak
  • 1 Tbsp Avocado Oil
  • 1 Sweet Potato, chopped
  • 1 Red Bell Pepper, chopped
  • 1 Green Onion, diced
  • 1 cup broccoli
  • 1/2 cup mushrooms, chopped
  • 1 cup kale, chopped
  • 1 can black beans, drained and rinsed
  • 1 packet taco seasoning
  • Salt and pepper to taste
  • 1/2 avocado
  • Optional: hot sauce


To start, heat your BBQ and toss the salt and pepper rubbed sirloin steak on the grill for 3-4 minutes each side.

In an non-stick pan, toss in avocado oil, diced sweet potato, bell peppers, broccoli, onions, and mushrooms. Cover and let cook for 5-6 minutes or until vegetables start to soften. Add the kale and cover again and cook until all the the vegetables are tender. Add the taco seasoning and the can of black beans. Slice the steak and mix it in. Remove from the heat and serve. Add avocado and hot sauce.

Sweet Potato and Black Bean Enchiladas

Serves: 4


  • 4-6 Chicken Breast Tenders
  • 1 can diced tomatoes
  • 1 packet taco seasoning
  • 2 Tbsp coconut oil
  • 1 sweet potato, diced
  • 1 clove garlic, minced
  • 1 can black beans
  • 3 stems kale
  • 2 Tbsp taco seasoning
  • 1 can enchilada sauce
  • 1 cup shredded pepper jack cheese
  • 1/4 cup cilantro
  • 4 whole wheat tortillas


Chicken: I made the chicken in the crock-pot ahead of time. Toss the can of tomato, taco seasoning, and chicken in the crock-pot on low for 6 hours. Take out the chicken and shred it.

Preheat oven: 400 degrees, grease a square Pyrex pan and coat with a layer of enchilada sauce.

For the Filling: In a medium cast iron pan in coconut oil saute the diced sweet potato and minced garlic for 10 minutes covered until soft. Add the drained and rinsed black beans, the chopped kale and shredded chicken and mix.

Place the filling in the whole wheat tortillas and place in the pan and twist to fully wrap. Once all are in the pan top with enchilada sauce and and shredded cheese. Bake in oven for 25 minutes.

Top with cilantro.