Mexican Bean-tato skillet

Better that it sounds. Seriously. I was inspired by laziness, abundance of potatoes, a desire for melted cheese, and a vague memory that Mexican people sometimes make potato tacos to stretch the meat.

How much seasoning you use depends on how much food you use... it's super flexible. Just mix to your liking. Start with a bit of seasoning (about what I recommended), taste along the way, and add more as needed.

Ingredients:

• 1 chopped onion (optional)
• 2 cloves of grated or diced garlic (optional)
• A couple of boiled potatoes, diced.
• A goodly amount of cooked black beans.
• Enough olive oil to "film" the bottom of the skillet
• Salt and pepper
• 1/2 -1 tsp cumin
• 1/2-1 tsp coriander
• Pepper flakes to taste (or just use a diced jalapeno...)
• A delicious hunk of cheese which melts deliciously. Colby or dubiously titled "Mexican Cheese" would work well. Anything you'd put on a taco.

Directions:

• Heat olive oil in a skillet over medium- med-high heat. Add onions (and/or diced bell pepper) and sautee until tender and translucent. Add jalapeno if using and continue to sautee.
• Add potatoes. Season them up and let them hang out in the pan a bit so that they start to brown. Or just so that they heat up, if you're hungry and don't want to wait for them to brown. Tastes good either way).
• Add beans and optional garlic somewhere in this warming process. Mix around and add more seasoning if you so desire.
• When everything is done to your satisfaction, grate cheese over the top/put shredded cheese on top. Let it melt.
• You can either eat this plain (like I did), or you can put it in tortillas with salsa or guacamole. I assume that would be tasty, though I haven't tried it myself.
• Watch marathon of The Sopranos while munching and enjoying starchy goodness.