Description
Sweet and spicy come together with raw and cooked veggies to make this Fresh Mexican Skillet a delightful combination of flavors, colors and textures.
Scale
Ingredients
- 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)
Instructions
- 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.
To serve:
- 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.
Notes
To add more heat, add a diced jalapeno into the skillet when you are cooking the peppers, corn, beans and zucchini.
You could also substitute pinto beans for the black beans.