Ingredients
- 4 small russet potatoes (skin on), diced into ½-inch cubes
- 3 cups water
- 2 tsp salt (for water)
- 3–4 Tbsp cooking oil
- ¼ white onion, diced
- ¼ red bell pepper, diced
- 1 garlic clove, minced
- 4 Tbsp La Preferida Diced Green Chiles (from 4 oz can)
- 4 Tbsp La Preferida Taco Seasoning (from 1.25 oz pkt)
- ½ (15 oz) can La Preferida Pinto Beans or Black Beans, drained & rinsed
- 10 sprigs fresh cilantro, chopped
Method
- In a pot, bring water to a boil. Add salt and diced potatoes. Simmer for 5-6 minutes, or until fork-tender. (About 90% cooked).
- Drain and transfer to a large plate or tray to cool for 5 minutes. Tip: Meal prep the potatoes the night before to save time.
- In a large pan over medium heat, add oil and par-cooked potatoes. Spread in a single layer and let sit undisturbed for 1 minute to crisp.
- Stir gently and continue cooking for 4-5 minutes, stirring occasionally.
- Add garlic, onion, bell pepper, and green chiles. Cook for 2 minutes or until onions have softened.
- Stire in taco seasoning and beans until evenly coated.
- Remove from heat. Fold in chopped cilantro and serve hot!
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