Ingredients
• 4 medium russet potatoes, diced
• 1 tablespoon olive oil
• 1 cup black beans, rinsed
• ½ cup corn kernels (fresh or frozen)
• ½ red bell pepper, diced
• ¼ cup plain Greek yogurt
• 1 tablespoon fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• ¼ teaspoon cumin, salt & pepper to taste
Instructions
• Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, cumin, salt, and pepper.
• Roast on a baking sheet for 25-30 mins, flipping halfway, until golden and crispy.
• Meanwhile, mix black beans, corn, and bell pepper; warm in a skillet or microwave.
• Top crispy potatoes with veggie mix, a dollop of lime-Greek yogurt, and fresh cilantro.
• Roast on a baking sheet for 25-30 mins, flipping halfway, until golden and crispy.
• Meanwhile, mix black beans, corn, and bell pepper; warm in a skillet or microwave.
• Top crispy potatoes with veggie mix, a dollop of lime-Greek yogurt, and fresh cilantro.
PREP TIME & NUTRITION :
Prep Time : 10 mins, Cook Time : 30 mins, Total Time : 40 mins, Servings : 4, Calories : 210, Net Carbs: 32g, Fats: 5g, Protein: 9g
Prep Time : 10 mins, Cook Time : 30 mins, Total Time : 40 mins, Servings : 4, Calories : 210, Net Carbs: 32g, Fats: 5g, Protein: 9g