Crispy Potato and Black Bean Breakfast Skillet

Ingredients

• 1.5 lbs 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

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 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.
3. 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.
4. 4While potatoes are roasting, heat the remaining 1 tablespoon of avocado oil in a large oven-safe skillet over medium heat.
5. 5Add the sliced red onion and diced jalapeño to the skillet. Sauté for 5-7 minutes until the onion is softened.
6. 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.
7. 7Once the potatoes are roasted and crispy, carefully add them to the skillet with the black beans and onions. Stir gently to combine.
8. 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.
9. 9Garnish with fresh chopped cilantro before serving.

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