I made this on a whim, sick of my usual baked potato lunch I wanted something new and found that this dish can be served many different ways. Make it as directed below for a lunch or side dish, add eggs for a breakfast scramble skillet or some left over chicken for a one skillet dinner.
When I create a meal I look for items to add that naturally boost metabolism, jalapenos, beans and Greek yogurt all do and trust me it shows! Try adding some metabolism boosting ingredients to your favorite dishes, here are a few examples:
Grapefruit Oatmeal Yogurt
Almonds Cinnamon Broccoli
Apples Beans Spinach
Jalapenos Turkey Coffee
Green Tea Curry Soy Milk
Makes one skillet “lunch” or side dish-
2 small Potatoes- chopped into small bite sizes pieces
1 Jalapeno*- seeds and ribs removed and chopped
1/2 Red Onion- finely sliced
1/4 cup Frozen corn
1/4 cup Black Beans
1 Garlic Clove smashed but still in tact
1 tsp Olive Oil
2 tsp Lime Juice
Handful Cilantro finely chopped
Greek yogurt and hot sauce to top- optional
In a large skillet heat the oil on medium high and add in the potatoes and garlic, stir often until potatoes start to brown about 10 minutes. Remove the garlic clove and discard, add in the onions and jalapeno and cook for another 15-20 minutes.
Once the onions are soft and starting to brown reduce to low and add in the corn and beans, stir often until all is heated up about another 5 minutes. Remove skillet from heat, top with cilantro… want to eat right out of the skillet? Why not!?!? Enjoy and dig in, top with Greek yogurt and your favorite hot sauce.
The entire skillet contains:
*If you really can’t stand jalapenos replace with 1/2 bell pepper, but remember you are removing all the seeds and the ribs, that’s where all the heat is.