Mexican Style Beans and Potatoes

Normally when you think of beans and potatoes, you think of a deep Southern dish. But this version has a Mexican twist to it. 

I started with a small skillet and a generous amount of EVOO set to medium heat. And if you know anything about me, you know I have to chop some white onion and red sweet peppers. 

I also added my usual favorite spices: pink salt, fresh ground black pepper, turmeric, chili powder, parsley flakes, garlic powder, ground sage and ginger. To give a little bit of moisture, I poured a little bone broth in. 

Next, I sliced two very small yellow potatoes and let all this simmer under cover for about 10-15 minutes. Then I added about half cup of Rotel and some nutritional yeast for a delicious cheesy effect. 

Lastly, I dumped a cup of black beans and recovered the skillet just long enough to heat thoroughly. This dish is very healthy and extremely delicious! And so quick and easy to make. 

Yay and Yum!!