Mexican Potato Breakfast

Ingredients:

• 4 small potatos, chopped into small bite sizes

• 1 can of black beans

• 1 can of sweet corn

• 1 avocado, smashed

• 1 red onion, diced

• 1 red capsicum, diced

• 1 lime, juice

• 1 tsp of salt

Spices:

• 1 tsp of chilli powder

• 1 tsp of cumin

• 1/2 tsp of paprika

• 1/2 tsp of garlic powder

Optional garnish:

• Rocket

• Cashew Cheese

• Hot sauce

Directions:

1. Preheat the oven to 200 degrees c. Line a tray with baking paper and set aside.

2. Chop potatoes and place them in a large mixing bowl. Add in half the amount of all spices and toss.

3. Place potato’s evenly on baking tray and roast for 20 minutes.

4. Meanwhile, chop capsicum and onion and set aside. Smash avocado and mix 1/2 of the lime juice (save the rest for garnish) and 1/2 tsp of salt.

5. Once the potato’s have been roasting for 25 minutes, add them to a non stick pan along with the onion and capsicum. After 2 minutes, add in the black beans and the remaining half of all the spices listed.

6. Lastly add in corn and allow to cook for another 5 minutes.

7. Serve with fresh smashed avocado, lime and rocket.