Here’s a hearty skillet dish that combines black beans, potatoes, and tortillas with lively southwestern flavors. If you have the potatoes done ahead of time, it's a meal that can be on the table in 30 minutes. Serve with garlicky sautéed greens and a big salad. Adapted from The Vegetarian Family Cookbook.
Serves: 4 to 6
- 4 medium-large potatoes
- 1 ½ tablespoons extra virgin olive oil
- 1 medium-large onion, chopped
- 2 to 3 cloves garlic, minced
- 1 medium green bell pepper, diced
- 1 to 2 small fresh hot green chili peppers, seeded and
minced, 1 to 2 chipotle chilies in adobo, minced,
or one 4-ounce can mild diced green chiles
- One 14- to 16-ounce can diced tomatoes (try fire-roasted)
- Two 15- to 16-ounce cans black beans, drained and rinsed,
or 3 to 3 ½ cups cooked black beans
- 2 teaspoons ground cumin
- Juice of 1 lime
- 6 corn tortillas, cut into short, narrow strips
- Salt to taste
Toppings (any or all):
- Grated vegan cheese
- Minced fresh cilantro
- Vegan sour cream, homemade or store-bought
Microwave, cook, or bake the potatoes until done but still firm. When cool enough to handle, peel and cut into ½-inch dice. Set aside until needed.
Heat the oil in an extra-large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and sauté over medium heat until the onion is golden.
Add the chiles, tomatoes, black beans, and cumin. Bring to a simmer, then simmer gently, covered, for 10 minutes.
Stir in the lime juice, tortillas, and potatoes and cook briefly, just until heated through. Add salt to taste. Serve at once, passing around any or all of the toppings suggested in the ingredient list above.
Nutrition information (without toppings)
Per serving: Calories: 321; Total fat: 6g; Protein: 11g; Fiber: 11.7g; Carbs: 58g; Sodium: 200 mg
- Here are more easy bean main dishes.
Serve this dish to your family with a huge salad of baby spinach & mixed greens. Use the potato peeler to create ribbons of raw carrot and red beets, top with avocado and thin sliced sweet red pepper!
That's a perfect salad to serve with this! In fact I did serve something similar, along with some pan-seared brussels sprouts. thanks for the great idea, Jenny!
Heidi R. says
I made this for dinner tonight - just happened to have everything on hand. It was delicious! I love the one skillet meal - not too many dishes, and it came together really quickly. Thanks, Nava.
You're welcome, Heidi! Glad you enjoyed it ...
My copy of Vegetarian Family is fat with markers and lots of the pages are spattered. In short, it's homey and much loved. Oddly, this is a recipe I've never made, but it's going to be tomorrow's dinner.
Hi Nava, I've been receiving your recipe of the week for several months and this is the first recipe I got around to trying! It was dinner for one tonight so I halved the recipe and it still made a ton of food! I substituted the green chiles for a japeno pepper since that's all the local market had. I was weary about the potatoes at first, but this dish was excellent! Time to start exploring more of your recipes...Thanks!
Thanks for the kind comments, Molly and Michael. I hope you enjoy this one, and please come back for more!
We were craving enchiladas this weekend, but saw this recipe in my email and decided to try it instead since we had some potatoes to use up. We sure never missed the enchiladas! This is delicious! It's a new favorite meal, and the leftovers are wonderful.
We added a poblano along with 2 chipotles and used 3 cloves of garlic, so it was good and spicy (my husband's from TX and likes his Mexican food pretty fiery!) We cooled it down a bit with homemade vegan sour cream and avocados. Perfecto!
Thanks for another great recipe, Nava!
Thanks for your comment, Laloofah, and for your variations! I always enjoy hearing how people tweak my recipes and certainly approve of adding more hot stuff!
this was dinner tonight...terrific! a new staple, very tasty and hearty
Hi Kevin! So glad you enjoyed this ...