I can safely say that, right now, this is my favorite side dish. Even as I am typing this, I am drooling over the leftovers in the fridge that are going to be tomorrow’s lunch. These are spicy and crunchy with a hint of sweetness from the corn and sweet peppers. They could be a vegetarian entrée, a side dish for a less exciting piece of meat or add some ground beef to make a fabulous taco filling.
In fact, when I eat the leftovers tomorrow, I plan on eating them in tortillas. Mmm… tacos. Spicy, potatoey tacos. (*happy sigh*)
I put a tad too much chipotle chile powder on these so I know to reduce it in the future. In the recipe below, I’m going to put the amount I should have done with the amount I did do so you can choose how spicy you want yours. The brown sugar stirred in at the end helps reduce the heat a bit as well as brighten the flavor of the red bell pepper.
One of the keys to this is make sure the potato pieces are no larger than 1/2″ otherwise everything else will overcook before the potatoes are done. Since you only need about 3 potatoes, that won’t take too long to cut, thankfully.
Fresh cilantro added at the end off heat gives a little earthy note which plays well with the spiciness as well. I am really looking forward to making this again with a bit of meat added in, a touch of cheese and then making burritos. Mmm… burritos.
- 2 c frozen corn
- 15 oz can black beans, drained
- 1 Tbsp olive oil
- 1 Tbsp jarred minced garlic
- 2 lbs russet potatoes, 1/2″ dice
- 1 red bell pepper, deseeded, 1/2″ pieces
- 1/2 – 1 tsp chipotle chile powder
- 1 tsp kosher salt
- 1 tsp oregano
- 1/2 tsp coriander
- 1/2 tsp freshly ground black pepper
- 1/2 tsp paprika
- 1 Tbsp brown sugar
- 1/4 c fresh cilantro, roughly chopped
- Add the corn and black beans into a fine mesh strainer and rinse in cold water, tossing them together to thaw the corn. Let drain until needed.
- In a large nonstick skillet, heat the olive oil over med-high heat. While the oil heats, in a small bowl, mix together the chipotle chile powder, salt, oregano, coriander, pepper and paprika. Set aside.
- Add garlic to the heated oil and stir, cooking 30 seconds until softened. Add the potatoes and stir to coat. Cook for 5 minutes.
- Add the bell pepper and stir. Add the spice mix and stir to coat evenly. Reduce heat to medium and cook, stirring frequently, until potatoes are golden and tender. If needed, cover and cook an additional 5 minutes. Stir in the corn and beans and heat for 1-2 minutes. Stir in the brown sugar until completely dissolved. Season to taste with salt and pepper.
- Remove the pan from the heat, stir in cilantro and serve.