Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

******************************

Please Fave the original Here

And this great gem was from !

******************************

The original link is no longer available from the artist / chef

******************************

Lets see what you think of this recipe from furryrouxroux !

******************************

3 russet potatoes, peeled and diced
4 poblano peppers
1 sweet onion, Diced
1/2 cup of cooked black beans
2 cloves of garlic diced (or more to taste)
2 Tbs chopped cilantro
1 bunch of green onions chopped
the juice of half a lime
Salt and pepper to taste (I used about 2 tsp of salt)
2 tsp sugar
1 tsp of cumin
2 Tbs butter
2Tbs of olive oil (pluss more if needed)

Place poblanos on a baking sheet and place it under the broiler on high. watch closely until charred. Flip with tongs and cook until charred on the other side. remove from heat and put in a sealed container until cooled. Peel the skin off the pepper, cut off the stem and remove seeds. Cut into strips and set aside.

Heat olive oil in a skillet over medium high heat add the potatoes flipping to coat with oil. flatten and cook, flipping about every two minutes until golden brown and almost cooked all the way through. Add onions and flip and stir about every minute or to so the onions don't burn. Add the garlic, poblanos, and black beans and stir, cooking until the peppers and black beans are heated through and the garlic isn't raw. Add the 2Tbs of butter and stir until melted. Add the lime juice, salt, pepper cumin and sugar and stir. turn off the heat and add cilantro and green onions and stir until evenly distributed. Serve over hot white rice. or put in a tortilla if desired.

******************************