You can substitute 2 tablespoons of taco seasoning for the cumin and chili powder. You can serve this as a side dish, or as a meatless main dish. As a main dish, offer some guacamole, salsa and sour cream on the side.
Servings: 6main dish servings / 8-10 side dish servings
Author: Mary Gillespie
4medium potatoesapproximately 1 lb / 500 g
1medium onionfinely chopped (about 1 cup / 250 ml)
1tablespoon/ 15 ml olive oil
1teaspoon/ 5 ml salt
1/4teaspoon/ 1.25 ml ground pepper
1tablespoon/ 15 ml cumin
1tablespoon/ 15 ml chili powder
1tablespoon/ 15 ml oregano
2cups/ 500 ml cooked black beans
1cup/ 250 ml prepared salsa
1cup/ 250 ml grated cheeseoptional
Scrub potatoes and cut into 1-inch / 2.5 cm cubes. Place in slow cooker with onions. Toss with olive oil. Add salt, pepper, cumin, chili powder and oregano and toss to coat potatoes evenly.
Spread black beans over potatoes and top evenly with salsa.
Turn slow cooker to high and cook for 2-1/2 to 3 hours, or until potatoes are tender.
Remove lid from dish and sprinkle cheese over (if using). Let the cheese sit for 5 minutes or until melted.
If serving as a main dish, offer with guacamole, salsa and sour cream.
This recipe was tested in a 4 quart / 4 liter oval shaped slow cooker. Each slow cooker is different, so the cooking time may vary. Test the potatoes after 2-1/2 hours and continue cooking if needed.