Cheesy Potato and Bean Skillet
A comforting and hearty vegetarian main dish featuring tender potatoes, protein-packed beans, and a touch of cheese for extra flavor, all cooked in a single skillet for quick and easy cleanup.
5 min
Prep
15 min
Cook
4
Serves
320
Calories
Macros · per serving
14g protein
50g carbs
10g fat
Ingredients
For 4 servings
- 4 potato
- 1 can canned kidney beans
- 1/2 cup cheddar cheese
- 1 onion
- 2 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Instructions
- 1
Wash and dice the potatoes into small cubes, keeping the skins on for added fiber.
- 2
Drain and rinse the canned kidney beans under cold water.
- 3
Dice the onion finely.
- 4
In a large skillet, heat the olive oil over medium heat.
- 5
Add the diced onion to the skillet and sauté for 2-3 minutes until soft.
- 6
Add the diced potatoes to the skillet, season with salt, pepper, garlic powder, and dried oregano.
- 7
Cook the potatoes for 8-10 minutes, stirring occasionally, until they are tender and golden brown.
- 8
Add the drained kidney beans to the skillet, stirring to combine and heating them through, about 2 minutes.
- 9
Sprinkle the shredded cheddar cheese over the top, allowing it to melt slightly before serving.
Cook it this week.
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