Nacho-Ordinary Skillet

I absolutely love potato-based skillet recipes. And cooking with cast-iron. Seriously – what’s better than that? Meals served family-style, especially if they’re alfresco – those are my jam! This recipe is perfect for all of that and more. Everyone you know is going to love this good, clean, comforting skillet recipe.

I originally created this recipe as a vegan meal for four – but it can also be used as an accompanying side to a protein (chicken, beef, fish, etc.) dish or even as a snack. It’s your call – you do you!

Bon Appetit!

Tools:

Mixing bowls

Immersion wand mixer or blender

Cutting board

Knife

Large enamel-coated, cast-iron, stainless-steel skillet 

Cutting board

Trivets

Serving bowls

Ingredients

Chili Lime Sauce (prepare and reserve half for skillet and half for sauce)

Sombrero Sauce

4 cups red-skinned potatoes, cleaned, cut into 1-inch cubes

1 cup red onion, small-diced

2 red bell peppers, cleaned, seeded, small-diced

2 green bell peppers, cleaned, seeded, small-diced

1/4 cup avocado or olive oil

1 tsp. cajun seasoning or smoked paprika

1 15 oz. can low-sodium, organic pinto beans, rinsed and drained

1 small can sliced black olives, drained

1 cup diced tomatoes

Optional Garnish:

1 cup grated Mexican cheese blend (if not making as a vegan dish)

4 tbsp. cilantro, chopped

Guacamole

Lime wedges