Ingredients
- 2 Tbsp. olive oil
- 6 small blue or purple potatoes, cut into cubes
- 1 small onion, diced
- 1 15-ounce can of black beans, rinsed and drained
- 1 tsp. sea salt
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 bunch fresh spinach
Servings:
Units:
Instructions
- In a large non-stick skillet, heat the olive oil. Add the onion and saute until translucent and tender.
- Cook the potatoes over medium-high heat, occasionally stirring, until brown and tender, about 15 minutes.
- Add the black beans, salt, cumin, and chili powder. Sauté 3 minutes. Carefully fold in the spinach and cook until wilted.
- Serve with a fried egg on top. Also delicious with salsa, avocado or cheddar.
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