Serves two as a main dish
2 large baked potatoes, diced. I like to leave the skins on, but you do you!
2 Tb olive oil
1 small onion, diced
1 poblano pepper, seeded and diced (you can substitute any other pepper. Red bell pepper is a nice alternative)
1 tsp cumin
Salt & pepper to taste
½ bunch kale, chopped
1 can chipotle peppers in adobo sauce, chopped
1 can black beans, drained and rinsed
In a medium-sized skillet, sauté the onion and pepper over medium to medium-high heat for about five minutes, stirring occasionally. I like to add a tablespoon or so of water about midway through to keep the vegetables hydrated during the cooking process. Add the cumin, salt and pepper. Add the chipotle peppers with their sauce, and the black beans. Stir to incorporate all of the flavors. Add the baked potatoes and sauté for about four minutes. Finally, add the kale and sauté gently for a couple of minutes until it is bright green and wilted. Adjust your seasonings and serve.