Description
A hearty and flavorful Chili Cheese Potato Skillet combining crispy baby potatoes with spiced black beans, corn, and tomatoes, topped with melted cheddar cheese and fresh herbs. This quick and easy stovetop recipe is perfect for a comforting weeknight meal.
Ingredients
Scale
Vegetables and Beans
- 1½ pounds baby potatoes, quartered
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup canned diced tomatoes
Spices and Seasonings
- 1½ teaspoons chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Other Ingredients
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese (or vegan cheese alternative)
- 2 tablespoons chopped green onions (optional)
- 2 tablespoons chopped cilantro (optional)
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large skillet over medium heat to prepare for cooking the potatoes and other ingredients.
- Cook the potatoes: Add the quartered baby potatoes to the skillet, season with salt, and cook for 10–12 minutes. Stir occasionally to ensure they become crispy on the outside and tender inside.
- Sauté onions and garlic: Push the potatoes to one side of the skillet. On the other side, add the diced onion and minced garlic and sauté for 2–3 minutes until they release their fragrance and become slightly translucent.
- Add beans, corn, and tomatoes: Stir in the black beans, corn, and diced tomatoes, then season with chili powder, cumin, smoked paprika, salt, and pepper. Mix everything well to combine the flavors.
- Simmer to blend flavors: Reduce the heat to low and let the mixture simmer gently for 5–7 minutes. This allows the spices to meld and the ingredients to warm through.
- Add cheese and melt: Sprinkle the shredded cheddar cheese evenly over the skillet. Cover it and cook for another 2–3 minutes until the cheese melts into a gooey topping.
- Garnish and serve: Optionally, sprinkle chopped green onions and cilantro on top for a fresh finish. Serve the skillet warm straight from the pan for a comforting meal.
Notes
- Use vegan cheese to make this recipe dairy-free and vegan-friendly.
- Baby potatoes can be substituted with fingerling or small regular potatoes cut into quarters.
- If you prefer a spicier dish, add a pinch of cayenne pepper or more chili powder.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.
- For added protein, consider topping with cooked ground beef or turkey if not vegetarian.
