Description
A delicious and hearty skillet breakfast featuring potatoes, black beans, and fresh vegetables.
Ingredients
Scale
- 1 1/4 pounds russet potatoes
- 1 1/4 pounds red potatoes
- 1 tablespoon canola oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 3/4 teaspoon kosher salt
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 large yellow onion (diced)
- 1 jalapeno (minced)
- 3 cloves garlic (minced)
- 1 can (15 ounce) black beans
- 6 cups spinach
- 2 small avocados (for serving)
- cilantro (for serving)
Instructions
- Preheat the oven to 425° F.
- Dice the potatoes into roughly 1/2-inch pieces. I prefer to leave the skin on but you can peel it if desired. Note that peeled potatoes may lose their shape while cooking.
- In a large cast iron or other oven safe pan, heat 1 tablespoon of canola oil over medium heat. Once hot, add the diced potatoes, cumin, chili powder, and salt. Stir to evenly coat, cooking for a few minutes, until the potatoes are starting to turn golden.
- Transfer the skillet to the preheated oven for 20 minutes, stirring halfway through.
- After 20 minutes, add the bell pepper, onion, jalapenos, and garlic to the skillet. Place in the oven for 15 minutes, stirring halfway through. After 15 minutes, return the skillet to the stove.
- Saute on the stove over medium heat until the potatoes are lightly browned and fully cooked through. Stir in the black beans and spinach. The skillet breakfast is ready once the black beans are heated through and the spinach is wilted.
- Top with avocado and cilantro. Enjoy!
Notes
- Note #1: Leaving the skin on the potatoes can enhance the texture of the dish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking, Sauteing
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 2 grams
- Sodium: 600 mg
- Fat: 15 grams
- Saturated Fat: 1.5 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 52 grams
- Fiber: 12 grams
- Protein: 10 grams
- Cholesterol: 0 mg