The Picky Plate

Breakfast for dinner? Dinner for breakfast? This recipe covers it all. I originally made this for dinner, but the next morning  my husband and I had it for breakfast. So good and so simple.

Ingredients:

• 1 pound yukon gold potatoes, diced into 1/4 in. chunks
• 1 medium yellow onion, diced (I was out, so I used red onion)
• 3 Tablespoons extra-virgin olive oil
• 1 green bell pepper, seeded and diced
• 1 can diced tomatoes, drained
• 1 can black beans, drained
• 1 tablespoon ground flaxseed
• 1 teaspoon dried oregano
• 1/4 teaspoon paprika
• salt & pepper to taste

Directions:

• Preheat oven to 400.
• Combine potatoes, onion and 2 tablespoons oil in large bowl and toss to coat evenly. Transfer potatoes and onion to baking sheet and roast for 20 minutes until golden brown. Broil another 2 minutes to crisp.
• In large skillet, combine remaining oil and bell pepper and saute over medium heat until tender.
• Lower heat and add tomatoes and beans. Saute 5 minutes until warm. Add ground flaxseed, oregano, paprika, potaotes and onion and toss to combine. Season with salt and pepper.

Mix and serve warm. I like to add salsa or ketchup to mine

Enjoy!!