Mexican Style Skillet Potatoes

This is, in a way, a variation on my original Skillet Potatoes recipe. Black beans add some extra fiber and the potatoes are spiced up to add some fiesta flair.

Ingredients:

2 extra large white potato (approximately 6’ x 2.5’’) or 2 medium, scrubbed well (leftover baked potatoes in the fridge are great, easier to cut)
1 red bell pepper, chopped
1 medium while onion, chopped
One 15 ounce can black beans, rinsed
One 15 ounce corn (fresh, canned or thawed frozen)
1 tablespoon cumin
1 tablespoon chili powder
salt and pepper to taste
chopped cilantro, (optional, for garnish)
green onion (optional, for garnish)
fat free sour cream or nonfat Greek yogurt (optional, for garnish)
ICB spray or olive oil using olive oil sprayer (if both n/a use 2 teaspoons of olive oil)

Directions:

If you are starting with raw potato- pierce with a fork and microwave on high until tender (about 8 minutes each). Cool for bit and cut into cubes. Spray a large skillet or pan with ICB/olive oil sprayer or drizzle with 1 teaspoon olive oil and add the pepper and onions. Sauté on medium heat for about 5-7 minutes, until just before brown. Add the potatoes, corn, black beans and spices into the pan and give a few more spritzes of ICB, olive oil with the sprayer (or drizzle with 1 teaspoon olive oil) and stir well and heat until browned and warm throughout, about 7-10 minutes (if using cold leftover potatoes, it will take a few minutes longer). Add salt and pepper to taste and garnish with fat free sour cream/Greek yogurt and green onion/ and or cilantro

Variation: You can substitute sweet potatoes to up the antioxidants in this dish or if you just like the taste better.

Makes 6.5 cups , 13 servings

Serving size: 1/2 cup Calories 130 Protein 4 g Carb 25 g Fiber 5 g Sugars 3 g Fat 1.5 g Saturated fat 0 g Sodium 180 mg