Chef:  Vicki Brett-Gach
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

 

 

Ingredients 

  • 1 sweet onion, diced
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 jalapeño, seeded and diced
  • 3 c pre-cooked potatoes (roasted, steamed, or boiled)
  • 1 can black beans, drained and rinsed
  • 2 c fresh baby spinach or baby kale, chopped
  • generous sprinkle of Mexican Seasoning and/or Creole Seasoning
  • sea salt and coarsely ground black pepper (to taste)
  • hot sauce (optional)

Directions

  1. In a large skillet, add onions and sauté for about 5 minutes, or until they begin to brown. 
  2. Add a bit of water or broth to avoid sticking to the pan. 
  3. Once the onions start to brown, add the bell peppers and jalapeño and continue to cook for a couple of minutes until they begin to soften, but are still tender-crisp.
  4. Stir in potatoes and black beans, and continue to cook until ingredients begin to blend together and are all rich in color.
  5. Add the greens and allow the leaves to wilt. Remove from heat.
  6. Season to taste with salt, pepper, and hot sauce, if desired. Serve immediately with whole grain toast or warm tortillas.

VICKI BRETT-GACH is a Certified Vegan Lifestyle Coach and Educator.  Connect with Ann Arbor Vegan Kitchen on Facebook (https://www.facebook.com/AnnArborVeganKitchen) and follow her Ann Arbor Vegan Kitchen blog at http://annarborvegankitchen.com for new recipes as soon as they are published.

 

 

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