Vegan Breakfast Potato Skillet
Ingredients
The potatoes
-
1 ¼
pounds
russet potatoes
-
1 ¼
pounds
red potatoes
The vegetables
-
1
tablespoon
canola oil
-
1
teaspoon
cumin
-
½
teaspoon
chili powder
-
¾
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
-
6
cups
spinach
The toppings
-
2
small
avocados
-
to taste
cilantro
The protein
-
1
15 ounce can
black beans
Instructions
- Preheat the oven to 425°F.
- Dice the potatoes, peppers, and onion into roughly ½-inch pieces.
- Heat canola oil in a cast iron skillet over medium heat and add the diced potatoes with seasonings.
- Cook for a few minutes until the potatoes start to turn golden.
- Transfer the skillet to the oven and roast for 20 minutes, stirring halfway through.
- After 20 minutes, add the peppers, onion, jalapenos, and garlic, and roast for another 15 minutes, stirring halfway through.
- Return the skillet to the stovetop and sauté until the potatoes are fully cooked.
- Stir in the black beans and spinach until the spinach is wilted and the beans are heated through.
- Top with avocado and cilantro before serving.
Nutrition Facts (estimated)
Servings
5
Calories
404
Total fat
9g
Total carbohydrates
70g
Total protein
13g
Sodium
400mg
Cholesterol
0mg
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