Southwestern Mix and Cumin Potatoes

Sometimes I like to take all the uncooked odds and ends in my refrigerator and combine them into a dish and see what happens. I stumbled upon this recipe and immediately liked it because it seemed it was created in that same effort. I added a few other items to it to give it a little more zing.

Ingredients

2-3 Large Red Potatoes, Sliced

1 Jalapeno, De-Seeded and Diced

1 Medium Onion, Diced (The onions you see in the picture are not diced because the person with whom i was sharing this dish does not like onions. Big slices means she can avoid them.)

8 Ounces of Cherry Tomatoes, Halved (I ended up using a half a box of Pomi I had leftover.)

8 Ounces of Dried Black Beans, Soaked Overnight, Cooked, and Drained

8 Ounce Block of Tempeh, Crumbled

1 Avocado, Chopped

1 Bell Pepper, Diced

12 Ounce Bag of Frozen Corn

1 Teaspoon of Cumin

Cilantro, Chopped

Salt and Pepper to Taste

Directions

Boil the potatoes until easily pierced with a fork, then drain

Heat oil in skillet and add potatoes and cumin

Cook for 5 minutes, set aside

Place more oil in the skillet and saute the onions, bell pepper, jalapeno pepper, and avocado for 5 minutes.

Add the corn, beans, tomatoes, and salt and pepper to the skillet and cook for 5 minutes

Stir in the cilantro and cook for a 1-2 minutes