Veggie Recipe

Prepare ingredients

Dice the potato into 1/2-inch cubes, dice the tomato, thinly slice the bell peppers, and chop the kimchi coarsely. If using canned black beans, drain and rinse them. Mince the garlic and chop the cilantro/parsley.

Heat 1 teaspoon olive oil in a large skillet over medium heat. Add the diced potato in a single layer, season with 1/2 tsp salt and 1/4 tsp black pepper, and cook, stirring occasionally, until golden and tender, about 10–12 minutes. Remove potatoes to a bowl and set aside.

In the same skillet, add remaining 1 teaspoon olive oil and the minced garlic. Sauté for 30 seconds until fragrant. Add the sliced bell peppers and cook 4–5 minutes until slightly softened.

Add the cooked black beans to the skillet with the smoked paprika and ground cumin. Stir to combine and cook 2–3 minutes until beans are heated through and spices are fragrant.

Return the cooked potatoes to the skillet, add the diced tomato, and pour in the auto sauce (1 cup). Stir gently to combine and simmer for 3–4 minutes so flavors meld and sauce thickens slightly. Taste and adjust salt/pepper as needed.

If using an oven-safe skillet: sprinkle shredded cheese evenly over the bean-potato mixture, cover with a lid or transfer to a preheated oven at 375°F (190°C) for 5–7 minutes until cheese melts. If not oven-safe: sprinkle cheese, cover skillet tightly with a lid and allow to melt for 3–5 minutes over low heat.

Alternatively, for a broiled finish: transfer mixture to a baking dish, top with cheese, and broil on high 2–3 minutes until cheese is bubbly and lightly browned—watch carefully to avoid burning.

Remove from heat. Top with pickled red onion (1 tbsp) and chopped kimchi (1 tbsp) distributed across the dish. Garnish with chopped cilantro or parsley and squeeze lime or lemon wedges to taste.

Serve hot as a main (family-style) or as filling for tacos, burritos, or over rice. Leftovers keep refrigerated for up to 3 days; reheat gently on the stovetop or in the microwave.