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Vegan Southwest Breakfast Skillet

  • Author: Lexi
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Tex Mex

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Ingredients

  • 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

  1. 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.
  2. 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.
  3. 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. 
  4. 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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