Monday, March 18, 2013

Black Bean Spinach Pepper Potatoes

Wishing you a delicious Monday!

Ever have leftover baked potatoes and wonder what to do with them?

They just sit around unhappily in the fridge.

This happens frequently in my household. I love to fry them up in my cast iron skillet with spinach, bell peppers and black beans. I often top this hash with salsa for a delicious vegan lunch. It's also great with a sunny side up egg for breakfast, or served with fish or meat for dinner. You can whip this dish up from scratch by simply precooking some potatoes in the microwave or oven first. 

Black Bean Spinach Pepper Potatoes

Serves 2 people
Gluten-free; vegan
Cooking time: about 15 minutes


1 large russet potato, cooked and chopped
1 red, yellow, or orange bell pepper, seeded and chopped
2 garlic cloves, peeled and chopped
3 cups baby spinach
1 14 ounce can black beans, rinsed and drained
1 teaspoon ground cumin
2 tablespoons extra virgin olive oil
salt and freshly ground pepper
salsa for garnishing (optional)
fresh cilantro, chopped (optional)


1. In a cast iron skillet, heat the olive oil over medium-high heat. Add the garlic and cumin reduce the heat to medium. Saute for one minute until fragrant. Add the peppers and potatoes and cook until the peppers are beginning to soften (about three to four minutes). 

2. Add the baby spinach and quickly wilt. Fold in the beans and cook for another few minutes. Season to taste with salt and pepper.

3. Serve topped with fresh salsa or chopped cilantro. Enjoy!

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