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Potato and Black Bean Breakfast Skillet

Potato and Black Bean Breakfast Skillet

Looking for a warm breakfast that doesn’t include meat, dairy, or eggs? Look no further. This breakfast will last you until lunch. It makes a great dinner too! If you like foods on the spicier side, add a dash of hot sauce or ¼ tsp cayenne.


  • 2 Tbsp. safflower oil
  • ½ cup chopped onion
  • ½ cup chopped green pepper
  • 1 can black beans, drained and rinsed
  • 2 large russet or Yukon gold potatoes, cut into ½ inch cubes
  • salt and pepper to taste
  • 1 diced tomato
  • 1 diced avocado


  1. In a large skillet, heat oil over medium heat.
  2. Add onion and green pepper and cook until soft, about five minutes.
  3. Add potatoes (and cayenne, if you like) and cook, stirring occasionally, until potatoes are cooked.
  4. Add black beans and cook until beans have heated through.
  5. Add salt and pepper to taste; remove from heat.
  6. Stir in tomatoes and avocado, serve immediately.
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