Potato Skillet

A surprisingly filling meal on its own, this dish can be served as a main course with warmed corn tortillas. It is also great as a side dish—serve it with eggs for breakfast, or with chicken or fish for dinner. Like apples, the majority of the vitamins and minerals in potatoes are in the skin, so it is important not to peel them, just wash them instead.

1 tbsp vegetable oil

1 onion, chopped

2 potatoes, washed and chopped

1 carrot, chopped

1 (15 oz) can pinto beans, drained and rinsed

3 cups fresh spinach, washed

1/2 tsp cumin

1/2 tsp oregano

1/4 tsp black pepper

1/2 tsp salt

Heat oil in a large skillet. Add the onion, carrot, and potato. Sauté until the potatoes are soft and browned, stirring occasionally. Add the beans and the spices, but not the salt. Add the spinach and sauté, stirring frequently, until the spinach shrinks. Add the pinch of salt and stir the mixture well.

Yields 4 servings.

Posted in FoodBank CookBook

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