This was the other impromptu dish I came up with when John was away last weekend. It was dinner time and I had been mopping floors and cleaning all day. I had planned all weekend for Saturday night to be my night out to grab an early dinner with my Kindle. But in actuality I was way too tired for that. So I ventured once again to my newly organized pantry to see what I could find. Even though my international shelf was looking quite dapper. The main thing I was craving was black beans and jalapenos. So that’s how this dish came to be. The best part is if you want you can have it for breakfast too. Substitute the diced potatoes for hash browns if you want and maybe add in an egg! Another great part is you end up making enough for leftovers and if you grow tired of having it for meals slice up a few pieces of velveeta and make it a dip!
- 2 cups red potatoes peeled and cut into bite size pieces, or 2 cups hash browns
- 1 green bell pepper diced
- 1 jalapeno seeded (if you want a little extra heat - leave in the seeds and ribs)
- 1 to mato diced and placed on paper towel to remove excess moisture
- 1 onion diced
- 1 can black beans rinsed and drained
- 1/2 cup corn drained
- 2 tablespoon of Mexicali mix or combination of 2 teaspoons of cumin, Mexican oregano and cayenne
- Shredded cheddar cheese for garnish Optional
- Handful of cilantro for garnish Optional
- Sour cream Optional
- Olive oil
- Pour olive oil into skillet. Turn heat on medium high. Add in the red potatoes or hash browns. Cook for about 6-8 minutes until they start to get tender and slightly crispy.
- Add in the bell pepper, jalapeno, and onion. Reduce heat to medium. Cook for 5-7 minutes until the onions start to look translucent. (You may need to add in more olive oil if the vegetables are not coated enough- so they won't burn).
- Add in the Mexicali mix, tomato, black beans, and corn. Reduce heat to low/medium to keep all vegetables from overcooking but still allowing the tomatoes, beans and corn to cook for 3-4 minutes.
- Ladle into a bowl and garnish with some cheddar cheese, cilantro, and a dollop of sour cream
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