Black bean taco skillet

Black bean taco skillet

Tags

Mexican

Cook

Ingredients

  • 1 kumara, peeled and cubed
  • 1 tsp salt, divided
  • 2 tbsp neutral oil
  • 1 onion, finely chopped
  • 1 red pepper, chopped
  • 1 courgette, chopped
  • 1 ½ tsp chili powder
  • 2 tsp garlic powder
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • ½ tsp oregano
  • 1 can black beans, drained
  • 1 cup frozen corn
  • 1 can diced tomatoes
  • 2 handfuls spinach
  • 1 bag tortilla chips
  • 1 cup grated cheese
  • Juice of ½ lime
  • Coriander, chopped
  • Avocado, sliced⁣
  • Sour cream

Steps

  1. In a large pan cover potatoes with cold water season with salt. Bring to a boil and cook until potatoes are tender. Drain; wipe out pan.
  2. In same pan over medium heat, add oil. Add onion, bell pepper, courgette and ½ tsp. salt and cook, until softened.
  3. Add chili powder, garlic powder, cumin, paprika and oregano and cook, stirring, until fragrant.
  4. Add kumara, beans, corn, tomatoes and ½ cup water and stir to combine. Bring to a simmer and cook until liquid is mostly evaporated.
  5. Heat broiler. Add spinach and mix in until wilted. Add chips and ¼ cup cheese and lightly toss to combine.
  6. Top with remaining cheese. Broil until cheese is bubbly and melted.
  7. Remove from oven, squeeze over lime juice and top with coriander and avocado. Serve with sour cream alongside.