I’ve been in a bit of a cooking rut lately. With the end of the school year and its related activities, little league games, family visits and a crazy work schedule, I haven’t had much time or inclination to come up with exciting new meals.
One recent Saturday was different. I wanted something fresh with a multitude of flavors and textures that didn’t take a lot of time. I was in the mood for something Mexican but didn’t want the typical burrito or enchilada.
I have been seriously craving potatoes lately and have loved having them broiled and slightly crisp (but oil-free of course). Usually I just eat them as a side dish with something else but on this night I had a vision of a breakfast skillet kind of a dish. What I created is the Fresh Mexican Skillet.
I liked that this dish contained both raw and cooked veggies and it was chock full of vibrant, fresh flavors and colors. The sweetness of the corn and sweet potatoes paired marvelously with the spicy fajita seasoning, green onions and Cholula sauce. It was delicious for dinner and for lunch again the next day. This is definitely going to become part of our regular meal rotation.
- 6-8 medium potatoes, cut into 1" cubes (I used a combination of Yukon gold and sweet potatoes)
- 2 bell peppers, diced
- 2 zucchini, sliced lengthwise twice and then sliced (quarter moons)
- 1 cup corn, thawed if necessary (frozen fire roasted is wonderful!)
- 2 cans black beans, drained and rinsed
- 2 tablespoons lime juice
- 4 roma tomatoes, diced
- 3-4 green onions diced, using both green and white portions
- 1 avocado, diced
- ½ cup cilantro, leaves cleaned and separated from their stems
- 2 teaspoons fajita or taco seasoning (I use Penzey's Fajita seasoning)
- Salt and pepper to taste
- Paprika (for sprinkling on the potatoes)
- Cholula hot sauce (optional)
- Lime wedges (optional)
- Soak the potatoes in a bowl of water for 10 minutes. Pour out the water and rinse the potatoes. This rinses off the starches and allows them to cook more crisply. Place the potatoes on a clean towel to dry.
- Place the dried potatoes on parchment paper on a baking sheet (or two if needed). Be sure to spread them out so they are not on top of each other.
- Sprinkle with sea salt and paprika.
- Broil for 7-10 minutes until they start to brown on one side. Flip them over and broil for another 5-6 minutes until they are fork tender and browned but not burned.
- While the potatoes are cooking, add the peppers, zucchini, black beans, corn and lime juice to a large non-stick pan.
- Saute over medium heat for a few minutes until the peppers and zucchini are tender but not mushy.
- Add the fajita or taco seasoning and salt and pepper to taste.
- Stir and cook for another minute.
- Add a few spoons full of diced potatoes to each plate or bowl.
- Add a few spoons full of the black bean/veggie mixture on top of the potatoes.
- Top with tomatoes, cilantro, avocado, green onions and more lime juice if desired.
- For more heat, add your favorite hot sauce or Cholula sauce and another sprinkle of fajita/taco seasoning.
You could also substitute pinto beans for the black beans.