Ingredients

Scale

1 Tablespoon olive oil
1 or 2 medium potatoes, chopped
1 medium zucchini (about 8 inches), chopped
1 medium onion, peeled & chopped
1 large red bell pepper, or several mini sweet peppers, seeded and chopped
1 jalapeno or green chile pepper, seeded and chopped (optional)
1 1/2 cups cooked black beans (or 1 15-oz. can, drained & rinsed)
1 large garden tomato, cored and chopped
Red Robin Seasoning (or your favorite seasoned salt) & Trader Joe’s 21 Seasoning Salute (or your favorite no-salt seasoning)
Fresh ground pepper, to taste

For the top: fresh ripe avocado chunks, your favorite salsa and egg cooked to your liking (optional)

Instructions

Heat the olive oil in a large saute pan over medium heat. Add the potato, stir and cover. Let cook for about 10 – 15 minutes, checking after several minutes and stirring when brown on the bottom to allow other sides to get browned.
When the potatoes are fully cooked, add the onion. Saute, uncovered, until the onion is soft and translucent, then add the zucchini and cook a few minutes longer until the zucchini starts to soften.
Stir in the peppers and cook a couple more minutes until the peppers are tender, then add the beans and tomatoes and cook until hot. Sprinkle with the seasonings, then taste and adjust seasonings as desired. Serve hot with chopped ripe avocado, salsa and egg, to your preference.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2019, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Nutrition

Calories: 311
Fat: 10g