Vegan Black Bean and Potato is a hearty, healthy meal that is packed with vitamins and minerals. It has just the right amount of spice and flavor to be satisfying, but not enough to cause you any stomach issues.
This dish is perfect for vegetarians, vegans, or anyone who wants to try something new. It’s easy to make, so anyone can do it!
How to Make Vegan Black Bean and Potato Skillet
Ready for a new take on the classic black bean and potato dish?
We’ve got vegan black bean and potato, and it’s like nothing you’ve tasted before.
The secret here is the perfect blend of spices—a touch of cumin, a dash of paprika, and a whole lot of garlic, onions, and chili flakes. It makes for an unforgettable flavor experience that’s sure to win over even the most reluctant meat-eaters.
What Makes Cast-Iron Cooking So Special?
Cast iron cooking is special because it’s an old-school way to cook food that’s also delicious. It has been around since the 1700s and is still used today to make everything from seared meats to veggie stir fries. These skillets are heavy and durable, so you can cook things that would normally be too heavy for your typical pot. They’re also easy to clean, which makes them perfect for making any meal feel like a homey affair.
But what makes cast iron cooking so special? Well, for starters, it’s delicious. You can sear your meats or vegan meals in the pan with just a little bit of oil or butter before putting them in the oven—which means that they get nice brown color on the outside while staying perfectly moist and juicy inside. And because they’re sturdy, they can go into the oven straight after being seared, which means that your meal will come out perfectly cooked every time.
Here, we’ll share our favorite black bean and potato recipe of all times!
Vegan Black Bean and Potato Skillet Recipe
Equipment
- 1 Cast Iron Skillet
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 medium bell pepper, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced into small cubes
- 1 cup frozen corn
- 1 cup salsa
- 1 tsp chili powder
- 1/2 tsp paprika powder
- 1 tsp cumin
- Salt and pepper, to taste
- Chopped fresh cilantro, for serving (optional)
Instructions
- Heat the olive oil in a large cast iron skillet over medium heat. Add the onion and bell pepper and cook until the vegetables are soft, about 5 minutes.
- Add the garlic and potato to the skillet and cook for an additional 5 minutes, or until the potatoes are starting to soften.
- Add the black beans, corn, salsa, chili powder, and cumin to the skillet and stir to combine.
- Reduce the heat to low and simmer for 10-15 minutes, or until the potatoes are fully cooked and the sauce has thickened.
- Season with salt and pepper to taste.
- Serve the skillet hot, garnished with chopped fresh cilantro if desired.
I’m not that much of a online reader to be honest but your sites really nice, keep it up! I’ll go ahead and bookmark your site to come back later on. Cheers
Hello! This is my first comment here so I just wanted to give a quick shout out and tell you I genuinely enjoy reading your articles. Can you recommend any other blogs/websites/forums that deal with the same subjects? Thanks a ton!