2cupsred potatoespeeled and cut into bite size pieces, or 2 cups hash browns
1green bell pepperdiced
1jalapenoseeded (if you want a little extra heat - leave in the seeds and ribs)
1 tomatodiced and placed on paper towel to remove excess moisture
1oniondiced
1can black beansrinsed and drained
1/2cupcorndrained
2tablespoonof Mexicali mixor combination of 2 teaspoons of cumin, Mexican oregano and cayenne
Shredded cheddar cheese for garnishOptional
Handful of cilantro for garnishOptional
Sour creamOptional
Olive oil
Instructions
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