It serves enough for 2 people or 1 person with leftovers for lunch. Use organically grown ingredients whenever possible, particularly for tomatoes and beans. They make a big difference in taste.
- Canola oil
- 1 small onion
- 1 clove garlic
- 2-3 medium potatoes, sliced in 1/2 inch pieces
- Butter
- 1 15 oz can black beans, drained and rinsed
- Freshly ground black pepper
- 1/2 tsp. ginger, minced
- 1 tsp. lemon juice
- Salt, to season
- Paprika, to season
- 1 medium avocado
- 2 medium tomatoes
Chop onion and mince garlic. Saut? in a large skillet with oil.
Microwave potato slices until almost soft. Place one or two layers of potatoes in the skillet on top of the onion and garlic. Coat the potatoes with a small amount of butter. Add the black beans, black pepper, ginger, and lemon juice. Cook until potatoes are slightly crispy on bottom.
Remove from heat and add salt and paprika or other seasonings. Add sliced or mashed avocado and chopped tomatoes on top. Serve immediately.
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