Description
A hearty and satisfying one-pan dish made with crispy baby potatoes, spicy chili, and gooey melted cheese. Perfect for quick dinners or game day, this vegetarian and gluten-free recipe is packed with pantry staples.
Ingredients
2 tablespoons olive oil
1½ pounds baby potatoes, quartered
1 small onion, diced
2 cloves garlic, minced
1 cup canned black beans, drained and rinsed
1 cup canned corn, drained
1 cup canned diced tomatoes
1½ teaspoons chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
Salt and pepper to taste
1 cup shredded cheddar cheese (or vegan cheese alternative)
2 tablespoons chopped green onions (optional)
2 tablespoons chopped cilantro (optional)
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the quartered baby potatoes, season with salt, and cook for 10–12 minutes, stirring occasionally, until crispy and tender.
- Push the potatoes to one side of the skillet and sauté the diced onion and garlic on the other side for 2–3 minutes until fragrant.
- Stir in black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Mix well.
- Reduce heat and simmer for 5–7 minutes to blend flavors.
- Sprinkle shredded cheese on top, cover the skillet, and cook for another 2–3 minutes until the cheese melts.
- Top with green onions and cilantro if using. Serve warm directly from the skillet.
Notes
Make it vegan by using a plant-based cheese alternative.
Add cooked ground tofu or tempeh for extra protein.
Adjust spice level by adding chopped jalapeños or hot sauce.
Try pinto or kidney beans instead of black beans.
Top with sour cream or vegan sour cream for added creaminess.
Leftovers keep in the fridge for up to 3 days; reheat gently with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 330 kcal
- Sugar: 4g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg
