Crispy Breakfast Potatoes With Beans

Every year for my Birthday in February, my husband and I like to go traveling somewhere tropical either to Mexico or Hawaii or somewhere local and hot like Joshua Tree. It’s always an adventure and always fun and so necessary for us to get out of the rainy season here in San Diego. You could say we’re a little surf & sun obsessed. Yet, when it comes to eating plant-based and gluten free while traveling, it can become a bit dicey. You never know what you’re going to find, but one thing for sure is there will *always* be potatoes and beans. No matter what culture you’re in, or where in the world you go, this has become such a staple for us that we now make it at home. It’s no longer “the only thing on the menu” and its become something I crave all the time.

The best part about this dish is that you can eat it for breakfast, lunch and dinner and make a large batch at the beginning of the week for a great whole food plant based meal prep. Make some cashew cream along side, and warm some tortillas for the most epic vegan Mexican breakfast.

Eating meals like this are not only delicious, but they are good for you, too. There is so much evidence to show that eating a diet high in fiber and plant protein will heal your gut and can be prevention for things like heart disease and colon cancer. Two of the top leading causes of death that are related to what we’re eating! It’s about not over complicating things, and nothing is more simple than potatoes and beans.

This recipe is:

• gluten free

• dairy free

• a simple & easy breakfast

• protein packed

• a complete balanced meal

Elevate your breakfast with this amazing recipe! Be sure to share your creations over on Instagram and tag me @chef_bai!

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Serves 3-4

The Goods:

For the potatoes:

• 8-10 small fingerlings potatoes, diced

• 1 tbsp olive oil

• 1 tbsp coconut sugar

• 1 tsp dried oregano

• 1 tsp coriander

• 1 tsp garlic powder

• 1 tsp salt

For the beans:

• 1 tbsp olive oil

• 1 onion, diced

• 1/2 tsp salt + extra if needed

• 4-6 small sweet peppers, sliced

• 1/2 jalapeños, minced

• 3 garlic cloves, minced

• 1 tsp chili powder

• 1 tsp black pepper

• 2 cans kidney beans, drained and rinsed

• 1/4 cup - 1/2 cup water depending on desired consistency

For the garnish:

• avocado slices

• crispy tortilla strips

• cilantro leaves

The Method:

1. Boil hot water and once boiling, blanch/cook the diced potatoes for 10 minutes. Drain and then season with olive oil, coconut sugar, oregano, coriander, garlic powder, salt in a large mixing bowl. Toss the potatoes until they are coated. Air fry at 400 for 15-20 minutes until golden brown and crispy. Set aside when finished.

2. As the potatoes are boiling. Lets make the beans! Grab a large sauce pan and heat on medium high heat with olive oil. When the oil is hot, add the onions, salt, and sauté for 2-3 minutes. When the onions are softer, toss in the peppers, jalapeño, garlic, chili powder, black pepper, and saute for another 2-3 minutes.

3. When the bottom of the pan is starting to brown, add the beans and water. Mix everything together then lower the heat to a medium, cover, and cook for 10-15 minutes. Stir occasionally.

4. After the beans have been cooking for about 10-15 minutes, carefully use a immersion blender and blend about 1/2 of the beans. I love to blend half of it because it thicken it like a sauce, while still maintaining the texture of the beans. Taste for salt. Remove from heat, cover to keep warm, and set aside.

5. After the beans are ready, and the potatoes are finally fork tender and crispy, it’s time to serve. To plate, pour a generous spoonful of beans into the middle of the plate, then add a handful or two of potatoes on the top of the beans. Garnish with avocado slices, tortillas strips, and cilantro leaves. Enjoy immediately while everything is warm and crispy.

   Bai’s Tip: To make the tortilla strips, grab 3-4 corn tortillas and slice them thinly lengthwise. Toss the strips into a large mixing bowl with a dash of olive oil and dash of salt, and mix together. In the airfryer, airfry at 400 for 7-10 minutes until cripsy or sauté on a cast iron for 7-10 minutes on medium high heat until crispy.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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