This Vegan Southwest Breakfast Skillet is made with spiced potatoes, black beans, onions, red pepper and topped with avocado and fresh cilantro. Such a flavorful, delicious brunch recipe!
This post is sponsored by Le Creuset. All opinions are our own.
Southwest breakfast skillet ingredients
- Red potatoes: potatoes make up the bulk of this vegan breakfast skillet. They’re first boiled, then sautéed to crispy, spicy perfection. Not sure about you, but I could eat breakfast potatoes every day. I especially love them in these breakfast tacos!
- Red onion: diced red onion adds plenty of color and flavor.
- Fresh jalapeño: Finely minced jalapeño adds spice to the skillet. We also love serving the finished skillet with more thinly sliced fresh jalapeño. Pickled jalapeños are a great garnish, too!
- Red bell pepper rounds out the product list. It adds a bit of sweetness. You can use yellow or orange if you prefer.
- Spices: For that quintessential Southwest spice flavor profile, we use chili powder, garlic powder, cumin and salt.
- Fresh cilantro for fresh, herby brightness
- Black beans add plant-protein and a bit more heft to this vegan breakfast skillet. If you’re not fully vegan, you could also add an egg.
- Serving/topping ideas: I personally prefer mine with some sliced avocado, vegan cheese, cilantro and a squeeze of fresh lime. You could also add jalapeño, salsa, chopped tomatoes, etc.
How to cook potatoes for a breakfast skillet
Potatoes are a tricky breakfast skillet ingredient. It’s hard to make them crispy on the exterior and tender on the interior without burning them and making a huge mess.
The key is to first boil the diced potatoes in salted water until just before fork tender. It’s important to use salted water; the potatoes will absorb some of the salt so you don’t have to add as much later. Plus, it really enhances the flavor.
Add more than you think you should. Most of the salt will go down the drain when you drain the potatoes, so at least a tablespoon is necessary. We always use kosher salt, but sea salt should be okay, too.
When the potatoes are almost fork tender, drain them well. When you add them to the oiled skillet, they’ll crisp up much more quickly without burning. They end up with a perfectly fluffy, delicious interior and a crispy, spiced exterior that’s absolutely addictive!
When it comes to the type of potato, we found that red potatoes (also referred to as new potatoes) and/or fingerling potatoes worked really well. They didn’t fall apart in the pan, but they ended up with a super tender, buttery interior.
How to make the best breakfast skillet
The one thing you need to make a perfect breakfast skillet?
A good skillet. Seems obvious, right? But it really makes all the difference.
Our absolute favorite skillet is this Le Creuset Signature Cast Iron Skillet. It has an enameled cast iron finish that’s incredibly easy to clean and prevents sticking. Cast iron distributes heat evenly, so it cooks all of the skillet ingredients perfectly.
It’s perfect for everything from tofu scramble, to cornbread, to simple pan-seared wild mushrooms. It’s an essential cookware piece in our kitchen, and we truly believe that everyone should invest in Le Creuset cookware at some point in their life!
More vegan brunch recipes
- Vegan Carrot Lox Platter
- Vegan and Gluten Free Tomato Quiche
- Polenta “Eggs” Benedict
- Fluffy Blueberry Pancakes (gluten free)
- Smoothie Bowl Breakfast Bar
- Vegan Breakfast Casserole
If you make this Vegan Southwest Breakfast Skillet, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.
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PinIngredients
- 2 tbsp olive oil
- 1 cup red onion, finely diced
- 1/2 of a 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 of a lime
- 2 tbsp fresh cilantro
- 1 15 oz. can black beans, drained and rinsed
- For garnish: more cilantro, avocado, jalapeño, vegan cheese, salsa, etc.
Instructions
- Fill a pot with water and add 2 tsp of salt. Bring to a boil, then add diced potatoes and cook for 6-8 minutes, until mostly fork tender but not cooked all the way through. Drain and set aside.
- Preheat skillet over medium heat and add oil. Sauté onion for 5-7 minutes. Add jalapeño and continue cooking for 2-3 minutes, stirring occasionally.
- Add potatoes to the pan with 1 tsp salt, chili powder, garlic powder, and cumin, stir well, and sauté for 10 minutes, stirring occasionally. Add red pepper to the pan with lime juice and cilantro. Cook for 5 minutes.
- Add black beans and remaining 1/2 tsp of salt. Gently stir in beans. Continue cooking for 5 minutes. Serve topped with avocado, vegan cheese and fresh cilantro.
Notes
When it comes to the type of potato, we found that red potatoes (also referred to as new potatoes) and/or fingerling potatoes worked really well. They didn’t fall apart in the pan, but they ended up with a super tender, buttery interior.
Keywords: vegan breakfast skillet
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