I love transitional meals. Lately, our Sunday morning breakfast hash has found itself stuffed into a tortilla and alongside a black bean soup by later that evening. Today will be no different. The hash is relatively simple. Just dice sweet potato, red bell pepper, green bell pepper, onion and mushroom. Sprinkle with cumin, pumpkin pie spice, smoked paprika, salt and pepper, and toss it onto a parchment paper lined cookie sheet at 350 degrees for about 45 minutes or so.

Thankfully, it works just as well later on as a quesadilla. Good times.