Potato, Black Bean, and Kale Skillet

This vibrant skillet combines fiber-rich black beans and kale with potassium-packed potatoes, topped with Greek yogurt for a light protein boost.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 4 red potatoes, diced · 536 kcal in the whole recipe
• 2 1/2 cups chopped kale (about 6 oz) · 70 kcal in the whole recipe
• 2 tablespoons olive oil · 296 kcal in the whole recipe
• 1 clove garlic, minced · 5 kcal in the whole recipe
• 1/4 cup chopped onion · 26 kcal in the whole recipe
• 1 teaspoon chili powder · 8 kcal in the whole recipe
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 1 can (15 oz) low-sodium black beans, drained and rinsed · 388 kcal in the whole recipe
• 1/2 cup nonfat plain Greek yogurt · 86 kcal in the whole recipe

Method

1. Prep the veggies by dicing the potatoes into 1/4-inch pieces and chopping the kale.

   

2. Heat olive oil in a large skillet over medium heat. Sauté the minced garlic and chopped onion for 2 to 3 minutes until they just begin to brown.

   

3. Stir in the diced potatoes, chili powder, salt, and cayenne pepper. Cover and cook for 8 to 10 minutes, stirring occasionally, until the potatoes start to soften.

   

4. Add the chopped kale and rinsed black beans to the skillet. Cook uncovered for 3 to 5 minutes, stirring gently, until the kale is wilted and the beans are heated through.

   

5. Divide into bowls and top each serving with a dollop of nonfat Greek yogurt.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.