Black Bean and Potato Skillet

Black Bean and Potato Skillet

Ingredients

2 cups of diced, cooked golden small potatoes (skin on)
1 tablespoons extra virgin olive oil
1/2 large red onion, finely chopped
3 cloves garlic, minced
1/2 medium green bell pepper, diced
1 roasted red pepper, diced
1 (14 oz.) can of coarse grind or diced tomatoes*
1 (15 oz.) can of black beans, drained and rinsed
1 (12 oz.) jar of marinated artichoke hearts, sliced
1 teaspoon of ground coriander
1 teaspoon of ground cumin
1/2 teaspoon red pepper flakes
1 Haas avocado, peeled, pitted and diced
1 handful of yellow corn tortilla chips, crushed & crumbled

How we make it

In a large saucepan of lightly salted water, cook the diced potatoes for about 20 minutes or until tender.

Remove from heat, drain and rinse with cold water and set aside.

Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add in the onion and cook until translucent.

Add in the garlic, green bell pepper and roasted red pepper and continue to cook until the onion turns slightly golden.

Add the tomatoes, black beans, artichoke hearts, red pepper flakes, cumin and coriander. Cover and simmer for about 10 minutes.

Add the potatoes and continue to cook long enough to heat through, about 5 minutes.

During this last five minutes, place a handful of tortilla chips in a sandwich bag. Crush them and pulverize them using a rolling pin or round jar.

Serve at once. Plate the bean skillet, top with diced avocado and crushed tortilla chips. Serve with fresh fruit and a light corn salad.

* Note: Our cupboard was bare...well, we didn't have any diced tomatoes but we had the coarse ground. I would use the diced tomatoes for a dish that is a little less "stewy". However, if you like it with a little more "wetness, the flavor is the same!