Southwest Scramble (Vegan)

I was really wanting to find something new for breakfast on this rainy Sunday morning, but through all the recipe searches, nothing quite caught my eye. I wanted something starchy, spicy, and loaded with veggies. With my mad craving, I went through my pantry and vegetable bin, and completely cleared out all items that I had not planned on using in any meals this week. Playing with various spices, opening random cans, the dish quickly evolved into a delicious, spicy scramble. This can be modified to whatever you happen to have in your pantry and/or vegetable bin. I think next time I might try sweet potatoes and maybe some tempeh for a harvest scramble... Enjoy!

Ingredients:

3 red potatoes peeled and chopped

2 Tsp. olive oil

1 yellow pepper chopped

1 onion diced

3 cloves of garlic chopped

½ jalapeño chopped

1 can diced tomatoes drained

1 can black beans rinsed and drained

4 oz. spinach

2 tsp. cumin

1 tsp. smoked paprika

1 pinch of red pepper flakes (or to taste)

1 tsp. garlic powder

Salt and pepper
Avocado (optional)

                                                                            

Directions:

1. Toss the potatoes with 1 Tsp. of olive oil in a microwave safe dish. Cover dish and microwave, tossing periodically, on high for 5 minutes or until tender but not mushy. Drain the potatoes in a colander.
2. Heat 1 Tsp. of olive oil in a large pan over medium heat. Add potatoes and cook until they begin to brown, about 8-10 minutes.
3. Turn the heat down to medium low and add yellow pepper and onion. Cook for about 4 minutes.
4. Add the garlic and jalapeño to the pan. Cook for 1 minute.
5. Add the beans, tomatoes, and spices and cook until beans are heated through (approximately 5 minutes).
6. Add the spinach and toss with scramble until the spinach is wilted. Taste and season accordingly.
7.  Put the scramble on plates and top with sliced avocado if desired.