Potato, Black Bean, & Kale Skillet
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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
354
Calories
15g
Protein
57g
Carbs
8g
Fat
12g
Fiber
4g
Sugar
353mg
Sodium
Saturated Fat 1 g · Cholesterol 2 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
red potatoes
4
kale
2 1/2 cups · curly Italian or other variety, approx. 6 oz.
olive oil
2 tablespoons
garlic, minced
1 clove
chopped onion
1/4 cup
chili powder
1 teaspoon
salt
1/4 teaspoon
cayenne pepper
1/8 teaspoon
15 oz. can low sodium black beans, drained and rinsed
1
nonfat plain Greek yogurt
1/2 cup
Instructions
- 1
Dice potatoes into 1/4 inch pieces.
- 2
Chop kale.
- 3
Heat oil, in large skillet over medium heat, Add garlic and onions; cook 2 to 3 minutes until just starting to brown.
- 4
Add diced potatoes, chili, salt, and pepper to skillet, cover with lid and cook 8 to 10 minutes, stirring occasionally.
- 5
Add chopped kale and black beans. Cook about 3 to 5 more minutes, stirring gently.
- 6
Serve with Greek yogurt.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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