Sauteed Breakfast Potatoes with Spinach and Black Beans
As a vegan, I don’t like going out to breakfast. Your choices are between a 5 dollar cup of fruit-that has spent 3 weeks traveling from every corner of the earth, only to arrive as a mealy flavorless pile of gush-or if you are somewhere with a little consciousness, a tofu scramble. I’m sorry if I offend vegans everywhere, but I do not like tofu scramble. Tofu was not meant to be scrambled. Curry powder or whatever they use does not make it taste like an exciting flavorful party in my mouth, it makes it taste like an overeager 6 year old just cooked me a mud pie.
However, this morning I woke up wanting a nice hearty breakfast, so I decided to make things happen for myself. I used all locally farmed veggies: an irish butterball potato, a white onion and some spinach, sided with trader joes black beans. It was quick and easy to make, tasty, and had a balanced combination of veggies, proteins and carbs. Best of all, it felt like I was eating at a restaurant without spending the money.
Ingredients:
- One large potato
- 1/3 white onion
- 2 large handfuls of spinach
- 1/2 can black beans
- Canola or olive oil
- Salt, pepper, garlic powder to taste
- Optional: ketchup, hot sauce, lemon wedge
Directions:
- Chop your onion into bite size pieces, and put in a large frying pan with some oil
- Chop your potatoes into thin bite size pieces (if you cut them too large they will take a long time to cook)
- Sautee potatoes and onions together ,adding oil as needed
- Cover with a lid and let it steam for a few minutes
- Add your spices
- Meanwhile, heat up the black beans
- When your potatoes are pretty much cooked through, add the spinach and cover again
- Remove lid, let any moisture cook out, and serve with beans on the side
- Squeeze some lemon on your potatoes or add ketchup and hot sauce on the side
Happy vegan breakfasting!
-N
