- 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.
- 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.
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