Ingredients
Main Ingredients
- 2 tbsp olive oil
- 1 cup red onion, finely diced
- 1/2 jalapeño, minced
- 3 cups diced, peeled red potatoes
- 2 tsp chili powder
- 1 1/2 tsp salt, divided
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1 medium red bell pepper, diced
- 1/2 lime, juiced
- 2 tbsp fresh cilantro, chopped
- 1 (15 oz) can black beans, drained and rinsed
For Garnish
- Additional fresh cilantro
- Avocado slices
- Jalapeño slices
- Vegan cheese
- Salsa
Instructions
- Boil Potatoes: Fill a pot with water and add 2 teaspoons of salt. Bring the water to a boil, then add the diced red potatoes. Cook them for 6 to 8 minutes until they are mostly fork tender but still hold their shape. Drain the potatoes and set them aside.
- Sauté Onion and Jalapeño: Preheat a skillet over medium heat and add the olive oil. Add the finely diced red onion and sauté for 5 to 7 minutes until softened and translucent. Then add the minced jalapeño and cook for an additional 2 to 3 minutes, stirring occasionally to combine the flavors evenly.
- Cook Potatoes with Spices: Add the parboiled potatoes to the skillet along with 1 teaspoon of salt, chili powder, garlic powder, and cumin. Stir everything well and sauté for about 10 minutes, allowing the potatoes to absorb the spices and get lightly crispy in spots. Stir occasionally to prevent sticking.
- Add Red Bell Pepper, Lime, and Cilantro: Stir in the diced red bell pepper, freshly squeezed lime juice, and chopped cilantro to the skillet. Cook the mixture for another 5 minutes to soften the peppers while maintaining some crunch and infuse the fresh flavors.
- Incorporate Black Beans: Add the drained and rinsed black beans along with the remaining 1/2 teaspoon salt. Gently stir the beans into the skillet mixture and cook for 5 more minutes to heat through and blend the flavors well.
- Serve with Garnish: Plate the breakfast skillet and top with your choice of garnishes such as sliced avocado, extra cilantro, slices of jalapeño, vegan cheese, or salsa to enhance the flavor and presentation.
Notes
- Boiling the potatoes before sautéing ensures they cook evenly and create a nice tender texture inside.
- Adjust the amount of jalapeño to your spice preference or omit if you prefer a milder dish.
- For extra crispiness, cook the potatoes a bit longer during the sauté step but watch carefully to avoid burning.
- Use fresh lime juice and cilantro to brighten the dish and add authentic southwestern flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southwestern
- Diet: Vegan
