4 entrees, 8 sides
Type of Recipe:
Entree, Side Dish
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!
Immersion wand mixer or blender
Large enamel-coated, cast-iron, stainless-steel skillet
Chili Lime Sauce (prepare and reserve half for skillet and half for 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
1 cup grated Mexican cheese blend (if not making as a vegan dish)
4 tbsp. cilantro, chopped
Step by Step Instructions
Prepare ingredients as suggested above, making the sauces first. Chill Sombrero Sauce. Preheat oven to 425 degrees.
Combine potatoes, onions, peppers, and oil in your large cast-iron skillet or heavy-bottom steel baking pan. Bake for approximately 20 minutes.
Remove from oven, reduce heat to 400 degrees and add remaining ingredients to the pan with half of your Chili Lime Sauce. Continue to bake for an additional 20 minutes. Once done, give the potatoes the fork test to make sure they are soft.
Remove from heat and serve with Sombrero Sauce.
You can add your favorite Mexican cheese blend if you don’t want this dish to be vegan. Garnish with guacamole and a few lime wedges.