Potato, Black Bean, & Kale Skillet

Name: Potato, Black Bean, & Kale Skillet
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 red potatoes; 2 1/2 cups kale(curly Italian or other variety, approx. 6 oz.); 2 tablespoons olive oil; 1 clove garlic, minced; 1/4 cup chopped onion; 1 teaspoon chili powder; 1/4 teaspoon salt; 1/8 teaspoon cayenne pepper; 1 15 oz. can low sodium black beans, drained and rinsed; 1/2 cup nonfat plain Greek yogurt

DinnerMexican⏱ 1 hrServes 4

By Public

A lively Southwestern skillet dish featuring diced potatoes, kale, and black beans, spiced up with garlic, chili, and cayenne, and topped with a dollop of non-fat Greek yogurt.

Ingredients

4 red potatoes
2 1/2 cups kale(curly Italian or other variety, approx. 6 oz.)
2 tablespoons olive oil
1 clove garlic, minced

+ 6 more ingredients

Instructions

Dice potatoes into 1/4 inch pieces.

Chop kale.

Heat oil, in large skillet over medium heat, Add garlic and onions; cook 2 to 3 minutes until just starting to brown.

Add diced potatoes, chili, salt, and pepper to skillet, cover with lid and cook 8 to 10 minutes, stirring occasionally.

Add chopped kale and black beans. Cook about 3 to 5 more minutes, stirring gently.

Serve with Greek yogurt.

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Nutrition Estimate

147Calories

7gProtein

20gCarbs

3gFat

Per serving • Estimated by Blinner AI