1 russet (baking) potato, cut into ½-inch cubes
1 large field tomato, cut into small cubes
1 onion, cut into small pieces
1 tbsp coconut oil, very soft or melted
2 tsp ground cumin
1 tsp oregano
1 tsp smoked paprika
1 tsp sea salt
Ground pepper, to taste
Chili flakes, to taste
1½ cups (1, 15 oz. can) black beans, drained and rinsed if using canned
2 ears corn, shucked and corn kernels removed
½ very large or 1 small bunch lacinato (dinosaur) kale, destemmed and torn into bite size pieces
Fresh lime wedges, for serving
Preheat oven to 375°F.
Place potatoes, tomatoes, and onion on a large rimmed baking sheet. Toss with coconut oil, spices, salt, and pepper. Roast for 30 minutes. Remove from oven, add black beans, corn, and kale; toss. Roast for an additional 10 minutes.
Serve warm with a squeeze of fresh lime. Leftovers can be stored, covered in the refrigerator for up to 3 days.
- This is great topped with avocado, thick plain yogurt, a poached egg, or crumbled fresh goat cheese.