Crispy Potato and Black Bean Breakfast Skillet
A flavorful and filling skillet dish with crispy roasted potatoes, seasoned black beans, and a hint of spice. Easy to prepare and naturally allergen-free.
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Ingredients
- about 680 g Potatoes (Yukon Gold or Russet)
- 1 can (15 oz) Black beans
- 1 medium Red onion
- 1 small Jalapeño
- 1.5 tsp Cumin
- 1 tsp Chili powder
- 1 tsp Garlic powder
- 0.75 tsp Salt
- 0.5 tsp Black pepper
- 3 tbsp Avocado oil or other high-heat oil
- 0.25 cup Fresh cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 200°C.
- 2In a large bowl, toss the cubed potatoes with 2 tablespoons of avocado oil, cumin, chili powder, garlic powder, salt, and black pepper until evenly coated.
- 3Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and golden brown and crispy.
- 4While potatoes are roasting, heat the remaining 1 tablespoon of avocado oil in a large oven-safe skillet over medium heat.
- 5Add the sliced red onion and diced jalapeño to the skillet. Sauté for 5-7 minutes until the onion is softened.
- 6Add the rinsed and drained black beans to the skillet. Stir in an additional 1/2 tsp cumin and 1/4 tsp salt. Cook for 5 minutes, stirring occasionally, until the beans are heated through.
- 7Once the potatoes are roasted and crispy, carefully add them to the skillet with the black beans and onions. Stir gently to combine.
- 8Transfer the skillet to the preheated oven (if oven-safe) or continue cooking on the stovetop over medium-low heat for 5-7 minutes, allowing the flavors to meld and everything to heat through.
- 9Garnish with fresh chopped cilantro before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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