Black Bean and Potato Plate

By vdub

Found this recipe and may substitute jicima for the potatoes. I'll most likely dehydrate them and then add the toppings listed in the recipe.

Ingredients

• Potato Wedges:
• 2 medium Russet (baking) potatoes, sliced into wedges
• 1 tbsp grapeseed oil or melted coconut oil
• Sea salt and freshly ground black pepper
• Few pinches of chili powder
• Black Bean Skillet Mixture:
• 1/2 tbsp oil
• 1 cup chopped red onion
• 2 garlic cloves, minced
• 1 red sweet pepper, diced
• 1 (15-oz) can black beans, drained and rinsed
• 2 tsp ground cumin, or to taste
• 1 tsp chili powder, or to taste
• Fine grain sea salt, to taste
• Toppings: Tomatoes/salsa, cilantro, avocado, cashew cream, corn chips, green onion, etc

Details

Adapted from ohsheglows.com

Preparation

Step 1

1. Preheat oven to 425F. Wash and dry potatoes but do not peel. Place onto a large baking sheet lined with parchment paper and toss potatoes with oil. Sprinkle generously with sea salt, pepper, and a few pinches of chili powder.

2. Bake fries for 13-15 minutes at 425F. Flip potatoes and roast for another 15-20 minutes or until lightly golden brown.

3. Meanwhile, heat a large skillet or wok over medium heat. Sauté the onion, garlic, and pepper in the oil for about 7-10 minutes or until the onion is translucent.

4. Stir in the drained and rinsed black beans, cumin, chili powder, and salt to taste. Continue to sauté for another 5 minutes. Set aside until ready to use, reheating just before serving.

5. Prepare your desired toppings.

6. Reheat bean mixture as fries come out of the oven. When fries are ready, place onto a large serving plate or you can serve it directly on the warm pan. Spoon on warm bean mixture (I had a cup or so leftover), followed by toppings like avocado, cilantro, tomatoes or salsa, fresh lime juice, cashew sour cream, green onions, and/or corn chips. Serve immediately. Store any leftover beans in the fridge for 1-3 days (they are great on wraps!).