Potato, Black Bean, and Kale Skillet

Ingredients

• 4 adet kırmızı patates, küp doğranmış · 539 kcal
• 2,5 su bardağı doğranmış kale yaprağı (yaklaşık 170 gr) · 70 kcal
• 2 yemek kaşığı zeytinyağı · 298 kcal
• 1 diş sarımsak, ince kıyılmış · 5 kcal
• 1/4 su bardağı doğranmış soğan · 19 kcal
• 1 tatlı kaşığı toz acı biber · 5 kcal
• 1/4 çay kaşığı tuz
• 1/8 çay kaşığı kayen biberi · 4 kcal
• 1 kutu (400 gr) az tuzlu siyah fasulye, süzülmüş ve durulanmış · 390 kcal
• Yarım su bardağı yağsız süzme yoğurt · 86 kcal

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.

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