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Smoky Black Bean Bowls with Crispy Potatoes and Roasted Zucchini
Ingredients
For the Crispy Potatoes
- 1 ½ pounds potatoes cut into 1" pieces. Choose thin-skinned potatoes, like Yukon gold or red potatoes.
- 1 tablespoon oil
- 2 tablespoons cornstarch
- ¼ to ½ teaspoon salt
- ¼ to ½ teaspoon black pepper
For the Roasted Zucchini
- 1 large zucchini sliced into ¼" thick half moons or quarters. Use 2 zucchini, if they're smaller.
- 1 teaspoon olive oil
For the Smoky Black Beans
- 1 tablespoon olive oil
- 1 cup sliced red onion
- 3 cloves garlic minced
- ¼ teaspoon salt
- 30 ounces black beans drained and rinsed. That's 2 15-ounce cans or 3 cups of cooked black beans
- 1 ½ teaspoons garlic powder
- 1 ½ teaspoons onion powder
- 1 teaspoon chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried oregano
- 2 cups vegetable broth or water
Instructions
Make the crispy potatoes and roasted zucchini.
- Preheat the oven to 425° F and line 2 baking sheets with parchment paper.
- Add the potatoes to the lined baking sheet. Drizzle with the oil, and toss well with your hands to coat. Sprinkle on the cornstarch, salt, and pepper, and toss again to coat the potatoes really well. Spread them into a single layer on the baking sheet.
- On the other baking sheet, toss together the zucchini and oil, and spread the zucchini out into a single layer.
- Bake both sheet pans for 30 to 40 minutes, stirring the potatoes after 20 minutes. No need to stir the zucchini. The potatoes are ready when they are tender inside and golden and crispy outside. The zucchini is ready when it's looking soft and a little brown on the bottoms.
Meanwhile, make the smoky black beans.
- Heat the oil in a small saucepan on medium-high heat. When the oil is hot, add the onion, garlic, and salt. Cook, stirring occasionally, until the onion starts to brown on some of the edges.
- Add the black beans, ground spices, and broth. Bring to a boil on high heat, then reduce the heat, cover the pan, and simmer on low until the potatoes and zucchini are ready. Taste and adjust salt and flavor, if needed. Serve the black beans with a slotted spoon, because there will be a lot of liquid in the pan.
Serving Suggestions
- For black bean bowls, lay down a bed of potatoes, and top them with the black beans, zucchini, and toppings of choice like pickled jalapeños or onions, pico de gallo, sliced avocado, corn, cilantro, etc.
- For a pita or wrap, stuff all of the components into your tortilla or pita, then add toppings of choice, listed above.
- For a salad, chop up a bed of salad greens, and spoon the beans on. Top with potatoes, zucchini, and toppings of choice.
Notes
Nutritional information does not include toppings, since what you use and how much will vary.
Leftover black bean bowls will keep in a closed container in the refrigerator for 3 to 5 days. You can store the components together or separately.
Don't skip lining the pan for the potatoes! Otherwise, that crispy cornstarch coating will stick to the pan instead of to the potatoes.
Salting the onions as you cook them helps them release more water, so they cook faster and brown better.
To make the beans in the Instant Pot: Reduce the broth amount to 1 ½ cups instead of 2 cups. Cook the garlic, onion, and salt in some oil in the pot using Sauté mode. When the onions are a little browned on the edges, hit Cancel, then add the 1 ½ cups broth plus the spices and beans. Cook at pressure for 5 minutes with a 10-minute natural release.
Servings 4
Nutrition
Calories: 464kcal | Carbohydrates: 80g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Sodium: 1290mg | Potassium: 1708mg | Fiber: 21g | Sugar: 6g | Vitamin A: 483IU | Vitamin C: 58mg | Calcium: 140mg | Iron: 7mg