Ingredients
Scale
- 4 medium russet potatoes, diced
- 1 cup shredded cheese (cheddar or your choice)
- 1 cup black beans, drained and rinsed
- 1 cup corn (fresh or canned)
- 1 bell pepper, diced
- 1 onion, diced
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- Salt and pepper to taste
- Fresh cilantro or green onions for garnish
Instructions
- Boil the diced potatoes in a large pot until tender, then drain.
- In a skillet, sauté the diced bell pepper and onion until soft, adding cumin, smoked paprika, salt, and pepper.
- Combine the cooked potatoes, sautéed vegetables, black beans, corn, and half the cheese in a baking dish.
- Topping with the remaining cheese, bake in the oven until the cheese is melted and bubbly.
- Garnish with fresh herbs before serving.
Notes
For a vegan option, use dairy-free cheese and vegetable broth; adjust spices to your preference for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop and Oven
- Cuisine: Southwestern
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg