Ingredients:

  • 2 lbs Yukon Gold potatoes, cubed into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup chunky salsa (medium heat)
  • 1/2 cup frozen corn kernels
  • 1 tsp ground cumin
  • 1 tbsp lime juice, freshly squeezed
  • 2 scallions, thinly sliced
  • 1 1/2 cups shredded sharp cheddar or monterey jack cheese
  • 1 jalapeño, thinly sliced into rounds
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Toss the cubed potatoes in a bowl with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.
  3. Spread potatoes in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until the edges are mahogany-colored and crisp.
  4. While potatoes roast, combine the rinsed black beans, salsa, corn, ground cumin, and lime juice in a mixing bowl.
  5. Fold in the sliced scallions and stir until beans are thoroughly coated.
  6. Transfer the roasted potatoes to a 9x9 inch casserole dish, spreading them evenly at the base.
  7. Pour the bean mixture over the roasted potatoes, smoothing the top with a spatula.
  8. Top with shredded cheese and jalapeño rounds.
  9. Bake for an additional 45-50 minutes until the cheese is bubbling and golden brown.
  10. Garnish with chopped fresh cilantro before serving.