You can add some of the ingredients to some of the areas—leaving the spinach off, adding more salsa or spice—to customize for everyone at the table. I usually leave about a 1/3 of the pan for the kids with less greens and salsa and then pile it on for my husband and I.
- 2 pounds baby potatoes (like new potatoes or baby red potatoes)
- 2–15 ounce cans black beans
- 1 1/2 cups shredded cheddar or Monterey Jack cheese
- 1 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1/2 teaspoon salt
- 1/2 cup pureed salsa
- 1–2 cups chopped spinach (optional)
- Preheat oven to 400 degrees F. Grease a large rimmed baking pan. Wash and dry the potatoes. Slice about 1/4-inch to 1/2-inch thick and place into an even layer on the prepared pan, squeezing them together if needed. Bake for about 18-20 minutes or until soft when poked with a fork.
- Top with beans, cheese, cumin, chili powder, salt, and spinach, if using. Drizzle on the salsa in lines. salsa.
- Place into the oven to heat through and until the cheese is melted, about 5-8 more minutes. Serve warm, topped with sour cream or plain yogurt if desired.
To store: Leftovers can be stored in the fridge in an airtight containerfor up to 3 days.
To make this recipe ahead, prepare through the end of Step 2. Once the pan is cooled slightly, cover with plastic wrap and place into the fridge for up to 8 hours. Heat in a 400 degree oven for 8-10 minutes to warm through.